ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jane's Famous Dilled Potato Salad

Yield Makes 10 servings
Notes: If making up to 1 day ahead, cover and chill.

Ingredients

  • 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

Nutrition Information

  • calories 365
  • caloriesfromfat 47 %
  • protein 6.1 g
  • fat 19 g
  • satfat 3.1 g
  • carbohydrate 44 g
  • fiber 3.5 g
  • sodium 237 mg
  • cholesterol 77 mg

How to Make It

  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.

  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.

  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.