Mom's Dill Potato Salad

debbie lopez

By
@Debbwl

Mom’s potato salad was always just a little better then all others. She said it was her secret ingredient (Lea & Perrins Worcestershire sauce) and here I am giving it up. Sorry mom. This salad can be eaten after 4 hours but is best served the next day.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Refrigerate/Freeze

Ingredients

3 lb
potatoes, red or yukon gold, boiled and cubed
3/4 c
red onion, chopped
1
dill pickle, chopped
4
eggs, hard-boiled, chopped

DRESSING

3/4 c
mayonnaise
2 Tbsp
mustard
1 tsp
worcestershire sauce, lea & perrins
1/8 c
pickle juice
1/2 - 1 tsp
pepper
1/4 - 1/2 tsp
salt

Directions Step-By-Step

1
Place potatoes in large bowl. Add onion, pickles, and eggs.
2
Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
Add dressing to potatoes and mix.
3
Chill at lest 4 hours to allow flavors to blend.
But is best served the next day.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian