Jane's Famous Dilled Potato Salad

Name: Jane's Famous Dilled Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 591 milliliters chopped celery; 158 milliliters cider vinegar; 1 sprig Fresh dill; 79 milliliters chopped fresh dill; 3 larges hard-cooked large eggs, shelled and chopped; 237 milliliters mayonnaise; 158 milliliters chopped parsley; 118 milliliters finely chopped red onion; 10 servings Salt and pepper; 79 milliliters sweet pickle relish; 2 kilograms Yukon Gold or other thin-skinned white potatoes (each about 2 1/2 in. wide), scrubbed

Jane's Famous Dilled Potato Salad is a gluten free, dairy free, whole 30, and vegetarian side dish. This recipe serves 10. One serving contains 314 calories, 8g of protein, and 19g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up celery, onion, yukon gold, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain and let stand until cool enough to touch, about 15 minutes.

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.

Ingredients you will need

Pickle Relish