Mom's Dill Potato Salad

1
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.

Rating:

★★★★★ 2 votes

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

How to Make Mom's Dill Potato Salad

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.

Printable Recipe Card

About Mom's Dill Potato Salad

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



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