Ingredients45 m servings 642 cals
- Boil potatoes until soft, about 25 to 30 minutes. Remove potatoes to a large bowl.
- While the potatoes are still warm but not steaming, stir in the hard-cooked eggs with a fork. Mix in the dill pickle, then stir in the mayonnaise. Season to taste with salt. Continue to stir until potatoes are smashed and not many big chunks remain.
Per Serving: 642 calories; 45.8 g fat; 51.9 g carbohydrates; 8.6 g protein; 91 mg cholesterol; 1352 mg sodium. Full nutrition
ReviewsRead all reviews 38
Vicky's Mom's Warm Potato Salad Delicious salad, best served warm, but cold good too. My friend's Mom makes this, but improves it in the following way: Eliminate the pickle. Instead, very fine...
This is one of my favorite ways to make potato salad and really my husband's favorite way to eat potato salad. I like to add a tablespoon or two of dijon mustard, some chopped green or red onion...
This is very good. I found that I missed the chopped onion, so I added it, a squirt of yellow mustard and some black pepper. I think next time I would just use relish instead of chopping the pic...
I used this recipe and it was a hit. My grandmother in-law said it was the best potato salad she had ever tasted. That is a great compliment from her, she doesn't say something unless she mean...
Sometimes simple is the best. That was definitely the case with this dish. I used Miracle Whip and sweet pickle relish instead of chopping the pickles myself. I couldn't help it and added a tiny...
I love this potato salad and have used this recipe for several years. The only change I make is to use India relish instead of the chopped pickles (I have also used regular old pickle relish in ...
I am normally NOT a potato salad fan but this recipe is surprisingly very good and super simple! Instead of plain salt, I used Celery Salt since I had it on hand.