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Ingredients
- 6 (2 to 3 pounds) medium-size potatoes, peeled or unpeeled
- 3/4 cup chopped sweet pickles (or to taste)
- 2 tablespoons chopped onion (or to taste)
- 3/4 cup chopped celery
- 2 tablespoons chopped pimiento, drained (optional)
- Salt to taste
- 1 1/2 teaspoons celery seeds
- Potato Salad Dressing (see recipe below)
- 6 hard-cooked eggs (5 chopped and 1 sliced)
- Fresh parsley (optional)
- Paprika
Details
Servings 10
Level of difficulty Average
Preparation time 20mins
Cost Average budget
Preparation
Step 1
In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 15 to 20 minutes or until just tender. Remove from heat and drain.
Add sweet pickles onion celery and pimiento to the potato chunks. Sprinkle with salt and celery seeds stir until well blended.
Prepare Potato Salad Dressing. Pour salad dressing over the potato mixture; toss gently until well mixed.
Add the 5 chopped hard-cooked eggs gently mixing into potato salad. Refrigerate salad several hours.
Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs.
Cover and refrigerate at least 2 hours or overnight before serving.
Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes. ALSO NOTE: If potato mixture gets too dry add additional mayonnaise and sweet pickle juice.
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