Dilly Potato Salad (Taste of Home)

I love to try new potato salad recipes, and this is a keeper. I added some extra pickles and threw in some pickle juice for more flavor. Recipe courtesy of Taste of Home Annual Recipes 2008.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 4  lbs  red potatoes, halved
• 5  hard-cooked eggs
• 1  cup  chopped dill pickle
• 1  small onion, chopped
• 1 1⁄2 cups mayonnaise
• 1  teaspoon celery seed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
•  paprika

Directions

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
2. Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
3. In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.