mom's dill potato salad

Name: Mom's Dill Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 pound(s) potatoes, red or yukon gold, boiled and cubed; 3/4 cup(s) red onion, chopped; 1 - dill pickle, chopped; 4 - eggs, hard-boiled, chopped; ## DRESSING; 3/4 cup(s) mayonnaise; 2 tablespoon(s) mustard; 1 teaspoon(s) worcestershire sauce, lea & perrins; 1/8 cup(s) pickle juice; 1/2 - 1 teaspoon(s) pepper; 1/4 - 1/2 teaspoon(s) salt

(2 RATINGS)

28 Pinches 1 Photo

debbie lopez

Northen, CA

Updated on Feb 22, 2015

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.

Rate

prep time 30 Min

cook time 30 Min

method Refrigerate/Freeze

yield 6-8 serving(s)

Ingredients

3 pounds potatoes, red or yukon gold, boiled and cubed
3/4 cup red onion, chopped
1 - dill pickle, chopped
4 - eggs, hard-boiled, chopped
DRESSING
3/4 cup mayonnaise
2 tablespoons mustard
1 teaspoon worcestershire sauce, lea & perrins
1/8 cup pickle juice
1/2 - 1 teaspoons pepper
1/4 - 1/2 teaspoon salt

How To Make mom's dill potato salad

Step 1

Place potatoes in large bowl. Add onion, pickles, and eggs.

Step 2

Combine dressing ingredients in small bowl. Whisk to mix thoroughly. Add dressing to potatoes and mix.
Step 3

Chill at lest 4 hours to allow flavors to blend. But is best served the next day.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes