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mom's dill potato salad

(2 ratings)
Debbwl avatar
Recipe by
debbie lopez
@Debbwl
Northen, CA

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.

(2 ratings)
yield 6 -8
prep time 30 Min
cook time 30 Min
method Refrigerate/Freeze

Ingredients For mom's dill potato salad

  • 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

  • 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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