Family Holiday Potato Salad

Recipe Courtesy of: BrandDirections, Neenah, Wis.
“This recipe was handed down from my grandmother (with a couple of my own modifications over the years). It’s definitely a friend and family favorite for both Easter and Christmas get-togethers, as well as other special occasions.”
Prep15 minutes
Cook15 minutes
Total Time30 minutes
Serves12
Course Side Dish
Variety Fav(s) Sunrise Medley®
Cook Type Stove Top
Dish Type Comfort, Salads
Quick, Easy, Convenient 30 Minutes or Less, 7 Ingredients or Less
Season Spring, Summer

Ingredients

  • 3 bags (24 oz. each) Tasteful Selections® potatoes
  • 4 Large eggs, boiled and peeled
  • 2 Stalks chopped celery
  • 1 medium chopped sweet onion
  • 2 c. Kraft Real Mayo
  • 4 tsp. dill weed

Instructions

  • Rinse and boil potatoes until skins start to crack or a fork goes in easily. Be careful not to overcook or salad will turn out mushy. Drain and let cool to room temperature.
  • Cut potatoes in half. Dice 2 of the boiled eggs. In a large bowl, gently mix together the potatoes, celery, onions, diced eggs, and dill. Add the mayo and gently stir until potatoes are evenly coated. Add salt to taste (be careful not to add too much as the mayo is salty).
  • Pour salad into large serving bowl and spread out evenly on top. Slice the remaining 2 eggs and arrange them on the top. Sprinkle generously with paprika.

Recipe Tips

Best served at room temperature.
An egg slicer works great for slicing the eggs.