Mostly Mom's Potato Salad

Laurie Roberts


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!

★★★★★ 1 vote
Potluck/family functions
Stove Top



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
hard boiled eggs (optional)
1/2 c
bacon, cooked (optional)


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


1Scrub potatoes (do not peel) and put in large pot. Add enough water to cover completely, with about an inch or so over all.
2Bring 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.
3While the potatoes are cooling, make the dressing by mixing the mayonnaise and sour cream together.
4Mix 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.
5Cube 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.
6Add the dressing to the potatoes and mix all together thoroughly. Enjoy!!

About Mostly Mom's Potato Salad

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