Mom's Dill Potato Salad

5.0(16)

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.

by Debbwl·published 2009-05-25

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Potato

Servings

(6–8)

Total time

prep 30 min

Calories / serving

237 kcal

Ingredients (11)

serves

3 lbs potatoes (red or yukon gold, boiled, and cubed)potato
3/4 medium red onion, choppedred-onion
1 medium dill pickle, choppedpickle
4 eggs, hard-boiled, choppedegg
3/4 cup low-fat mayonnaisemayonnaise
2 tablespoons prepared mustardmustard
1 teaspoon Worcestershire sauce, Lea & Perrinsworcestershire
1/8 cup pickle juicepickle
1 tablespoon seasoned pepperseasoned-pepper
1/2 tablespoon seasoning saltsalt
1/2 teaspoon white pepperwhite-pepper

Instructions (5 steps)

01Place potatoes in large bowl. Add onion, pickles, and eggs.
02Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
03Add dressing to potatoes and mix.
04Chill at lest 4 hours to allow flavors to blend.

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Rich recipe — supports nutrition-aware planning.