The secret to this tangy potato salad is eggs and sweet pickles, which sets it apart from other potato salads. Use dressing instead of mayo for a twist.
Preparation Time
25 mins
Cooking Time
12 mins
Total Time
37 mins
Calories
788 Calories
Recipe Instructions
Step 1
Place potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain and rinse potatoes under cold water to cool to cool. Refrigerate until cold.
Step 2
Place eggs in a saucepan of cold water over medium heat, and bring to a boil. Turn off the heat, cover the pan, and allow eggs to sit in water for about 15 minutes. Cool eggs thoroughly under cold running water. Shell and chop eggs and place them in a large salad bowl.
Step 3
Stir onion, sweet pickles, and mayonnaise into eggs. Refrigerate to blend flavors, at least 30 minutes. Add potatoes and refrigerate for at least 1/2 hour more. Serve cold.
Ingredients
1 large onion, chopped
2 cups mayonnaise
10 eggs
5 pounds potatoes, peeled and chopped
1 (24 ounce) jar sweet pickles, drained and chopped
