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Egg Potato Salad

Hard Boiled Eggs and Potatoes? A winning combination!


  • 8 Baking Potatoes
  • 3 Cups Celery – Diced
  • 6 Cups of Mayo
  • 9 Hardboiled Eggs – Chopped with Egg Slicer
  • ½ Teaspoon Dill
  • ½ Cup White Distilled Vinegar
  • Salt & Pepper to Taste
egg potato salad 001


  1. Cook potatoes until tender
  2. In a small mixing bowl, whisk together may, dill and white distilled vinegar. Set aside.
  3. Drain cooked potatoes and large dice while hot. Put into large mixing bowl.
  4. Slowly add dressing to potatoes, gently stirring with plastic spatula. Let cool. You will have dressing left over. Put in quart container and set aside.
  5. Add celery and eggs to mixture.
  6. Check flavoring. Add salt & pepper to taste and more dressing if needed.
  7. Save remaining dressing to add each more if salad gets dry.
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570-517-0663 – 125 Broad Street, Stroudsburg, PA 18360

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