Dill Pickle Potato Egg Salad

Step 1

In a large pot, add the potatoes and enough water to cover them by about an inch.

Step 2

Bring to a boil and cook about 15 minutes or until fork tender. Drain the potatoes and cool.

Step 3

Once cooled enough to handle, cut the potatoes into bite sized chunks and place in a large mixing bowl.

Step 4

Chop 4 of the hard boiled eggs, and slice the fifth one.

Step 5

Add the chopped eggs, chopped pickles and the chopped onion to the potatoes.

Step 6

In a separate mixing bowl, combine the mayonnaise, celery seed, salt and pepper.

Step 7

Dump this mixture into the bowl with the potatoes and stir gently until everything is coated.

Step 8

Top with the sliced egg and a sprinkle of paprika.

Step 9

Cover and pop it in the fridge for 2 hours before or overnight before serving.

Step 10

ENJOY!