“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.” - by AJRobinson71
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 788 cal
- 39%
- Fat
- 50.5 g
- 78%
- Carbs
- 71.5 g
- 23%
Based on a 2,000 calorie diet
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Reviews (58)
Rate This Recipe
"Almost identical to my mother's recipe. The only differences are using Kosher dill pickles and adding a small amount of mustard. Also, and this is very important, don't peel and chop your potatoes unt..." See moreil AFTER they have been cooked and cooled. They will be much more firm and not be mushy."
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