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
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.
