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Epicurious

Cold Potato Salad

Recipe information

  • Yield

    serves 6 to 8. serving size: 2 heaping tablespoons.

Ingredients

6 cups cooked potatoes, peeled and diced
1 medium onion, finely chopped
1 cup finely diced celery
1 cup chopped dill pickles
1 cup sweet relish, drained
8 large hard-boiled eggs, 4 chopped, 4 whole
Salt and black pepper
1 1/2 cups mayonnaise
Fresh parsley, chopped

Preparation

  1. Step 1

    Combine the potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper, and add the mayonnaise. Chill for several hours.

    Step 2

    Just before serving, halve the remaining 4 eggs and place them on the salad as decoration. Dust the salad with chopped parsley and serve at once.

Great Food, All Day Long
TagsPotato SaladSaladPotatoRoot VegetableVegetableMainSideLunchDinnerGluten FreeDairy FreeNut FreeVegetarianFourth of JulyLabor DayCookbooks
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