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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Gina's Orzo Salad

Recipe courtesy of The Neelys

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.