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    1963 Prize Winning Dilly Potato Salad


    Source of Recipe


    Mrs. Stephen Rehme

    List of Ingredients




    5 C. cooked cubed potatoes
    4 hard cooked eggs, chopped
    1/4 C. chopped dill pickle
    1/2 C. chopped onion
    1/4 C. vinegar
    1 tsp. salt
    2 tsp. sugar
    1/2 tsp. pepper
    3/4 tsp. dried dill leaves
    1/2 C. mayonnaise

    Recipe



    Toss together potatoes, eggs, pickle and onion.
    Mix remaining ingredients, pour over potatoes, toss lightly, sprinkle with paprika and chill.

    Serves 8.

 

 

 

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