Recipe courtesy of The Neelys
Episode: Pass It On
Save Recipe Print
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr 40 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr 40 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Greek Salad

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword