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You can find all of the ingredients at Tom Leonard’s!
Ingredients
- 4 pounds medium red potatoes (about 14), peeled and halved
- 5 hard-boiled large eggs
- 1 cup chopped McClure’s Garlic Dill pickles
- 1 small onion, chopped
- 1-1/2 cups mayonnaise
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika
Instructions
- Place potatoes in a large saucepan; add water to cover.
- Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely.
- Cut potatoes into 3/4-in. cubes; place in a large bowl.
- Chop four eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes.
- Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture.
- Top with sliced egg and sprinkle with paprika.
- Refrigerate, covered, at least 2 hours before serving.
Recipes were given permission by McClure's Pickles.
