Mostly Mom's Potato Salad

Laurie Roberts

By
@Luv2TryNew

The sugar added to the dressing makes for a uniquely wonderful contrast to the potato and dill. My mom's version calls for eggs and no bacon. She has made this for as long as I can remember and it is requested time and again. I prefer not to add the eggs as I like more of the potato flavor and I added the bacon to give it just that extra flavor. I love the crunch of the onion and dill and the way the flavors just all meld together. I hope you enjoy it as much as we do!


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Comments:

Serves:

Potluck/family functions

Method:

Stove Top

Ingredients

SALAD BASE

12 medium
potatoes (i use 1/2 yukon gold and 1/2 red)
1/2 large
sweet onion (sometimes i add more)
1/2 - 1 c
dill pickles
3 Tbsp
fresh dill
4
hard boiled eggs (optional)
1/2 c
bacon, cooked (optional)

DRESSING

2 c
mayonnaise
1 c
sour cream
1 Tbsp
apple cider vinegar
2 - 3 Tbsp
sugar

Directions Step-By-Step

1
Scrub potatoes (do not peel) and put in large pot. Add enough water to cover completely, with about an inch or so over all.
2
Bring just to a boil and then lower heat to a simmer. Cook potatoes until just fork tender. They need to be cooked but firm. Drain off the water and set aside to cool off. I put them in the fridge to cool off a little faster.
3
While the potatoes are cooling, make the dressing by mixing the mayonnaise and sour cream together.
4
Mix in the vinegar and then add sugar. (2 tablespoons may be enough, taste test to see if it is) Put dressing in the fridge while you prepare the rest.
5
Cube the potatoes (with or without the skin - I like it with) in a large bowl. Chop up the pickles, onions, fresh dill and add to the potatoes. Dice the eggs and add them as well (optional - I prefer mine without the egg). Dice the bacon and add. Salt and pepper to taste.
6
Add the dressing to the potatoes and mix all together thoroughly. Enjoy!!

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #potato, #deli