Ingredients
4 pounds medium red potatoes (about 14), peeled and halved5 hard-boiled large eggs1 cup chopped dill pickles1 small onion, chopped1-1/2 cups mayonnaise1 teaspoon celery seed1/2 teaspoon salt1/4 teaspoon pepperPaprika
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely.
Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture.
Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
