MOM'S DILL POTATO SALAD

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Mom's Dill Potato Salad image

Mom's potato salad was always just a little better then all others. She said it was her secret ingredient and her I am giving it up. Sorry mom. This salad can be eaten after 4 hours but is best served the next day.

Provided by Debbwl

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs potatoes (red or yukon gold, boiled, and cubed)
3/4 medium red onion, chopped
1 medium dill pickle, chopped
4 eggs, hard-boiled, chopped
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce, Lea & Perrins
1/8 cup pickle juice
1 tablespoon seasoned pepper
1/2 tablespoon seasoning salt
1/2 teaspoon white pepper

Steps:

  • Place potatoes in large bowl. Add onion, pickles, and eggs.
  • Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
  • Add dressing to potatoes and mix.
  • Chill at lest 4 hours to allow flavors to blend.
  • Is better served the next day.

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