mostly mom's potato salad
(1 rating)
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 rating)
yield
serving(s)
method
Stove Top
Ingredients For mostly mom's potato salad
- SALAD BASE
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12 mdpotatoes (i use 1/2 yukon gold and 1/2 red)
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1/2 lgsweet onion (sometimes i add more)
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1/2 - 1 cdill pickles
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3 Tbspfresh dill
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4hard boiled eggs (optional)
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1/2 cbacon, cooked (optional)
- DRESSING
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2 cmayonnaise
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1 csour cream
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1 Tbspapple cider vinegar
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2 - 3 Tbspsugar
How To Make mostly mom's potato salad
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1Scrub potatoes (do not peel) and put in large pot. Add enough water to cover completely, with about an inch or so over all.
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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.
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3While the potatoes are cooling, make the dressing by mixing the mayonnaise and sour cream together.
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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.
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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.
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6Add the dressing to the potatoes and mix all together thoroughly. Enjoy!!
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