Mom's Dill Potato Salad

debbie lopez


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.


★★★★★ 2 votes

30 Min
30 Min


  • 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

  • 3/4 c
  • 2 Tbsp
  • 1 tsp
    worcestershire sauce, lea & perrins
  • 1/8 c
    pickle juice
  • 1/2 - 1 tsp
  • 1/4 - 1/2 tsp

How to Make Mom's Dill Potato Salad


  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.

Printable Recipe Card

About Mom's Dill Potato Salad

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

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