Print Options:

Jane’s Famous Dilled Potato Salad

Makes 10 servings

Notes: If making up to 1 day ahead, cover and chill.

 4 1/2 pounds Yukon Gold or other thin-skinned white potatoes (each about 2 1/2 in. wide), scrubbed
 2 1/2 cups chopped celery
 1 cup mayonnaise
 2/3 cup cider vinegar
 1/2 cup finely chopped red onion
 1/3 cup sweet pickle relish
 3 hard-cooked large eggs, shelled and chopped
 2/3 cup chopped parsley
 1/3 cup chopped fresh dill
  Salt and pepper
  Fresh dill sprigs
Step 1

In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 15 minutes.

Step 2

Meanwhile, in a large bowl, mix celery, mayonnaise, vinegar, onion, and pickle relish. Peel warm potatoes, cut into 1-inch chunks, and add to dressing; mix gently. Let stand at room temperature or chill until cool.

Step 3

Add eggs, parsley, and chopped dill; mix gently and season to taste with salt and pepper. Cover and chill until cold, at least 2 hours. Garnish with dill sprigs.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 365Calories from Fat 47
% Daily Value *
Total Fat 19g30%

Saturated Fat 3.1g16%
Cholesterol 77mg26%
Sodium 237mg10%
Total Carbohydrate 44g15%

Dietary Fiber 3.5g15%
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.