Rating: 4.5 stars
215 Ratings
  • 5 star values: 144
  • 4 star values: 56
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 0

This is a recipe my boyfriend's mother always made for him growing up. I made it, at his request, for his birthday, and it was a huge hit at the party!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
30 mins
total:
1 hr
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.

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  • Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.

  • Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.

Hard-Cooking Eggs

Place the eggs in a saucepan, and cover with cold water. Bring to a boil, then remove from the heat immediately, and let stand covered in the hot water for 10 minutes. Cool, peel and use as desired.

Nutrition Facts

285 calories; protein 4.9g; carbohydrates 23g; fat 19.8g; cholesterol 82.8mg; sodium 370.1mg. Full Nutrition
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