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

  • 1Place potatoes in large bowl. Add onion, pickles, and eggs.
  • 2Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
    Add dressing to potatoes and mix.
  • 3Chill 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