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.”
Prep Time: 15 min | Cook Time: approx. 15 min | Serves: 6-8
- 3 bags (24 oz. each) Tasteful Selections® potatoes (Recipe favorites: Sunrise Medley)
- 4 large eggs, boiled and peeled
- 2 stalks celery, very finely chopped
- 1 medium sweet onion, very finely chopped
- 2 c. Kraft Real Mayo
- 4 tsp. dill weed
- Salt, to taste
- Paprika (garnish)
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 (egg slicer works great) and arrange them on the top. Sprinkle generously with paprika.
- Best served at room temperature.