I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Preparation Time
25 mins
Cooking Time
12 mins
Total Time
37 mins
Calories
788 Calories
Recipe Instructions
Step 1
Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
Step 2
Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
Step 3
Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. 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
