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 (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.

Provided by debbie lopez

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 11

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

Steps:

  • 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.

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