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Dilly Potato Salad

By: Tiffany Twait

"'When my sister-in-law shared the recipe for this savory potato salad last summer, it became an instant favorite with my family,' notes Tiffany Twait, Meridian, Idaho. 'The dill pickle relish and fresh dill perk up the flavor."

Rate/Review | Read Reviews (11)

Prep Time:
40 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

8 medium potatoes, cubed
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 (2.25 ounce) can sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika

Directions

Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool. Place potatoes in a large bowl; add eggs.
In a small bowl, combine the remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving.