Mom's Dill Potato Salad

Total Time
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition


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

Such a nice potato salad! We really enjoyed this. Loved the dill and the pickle juice that both added lots of flavor. Thanks for sharing, Deb. Made for Culinary Quest 2014.

lazyme August 14, 2014

Simple and delicious! So many potato salads are thick and kind of dry. This recipes is creamy and perfect. If you love the flavor of dill, you'll LOVE this potato salad! It tastes a little bit like "sour cream and onion" due to the green onion in this. I followed the recipe exactly, using the optional salt and cracked black pepper. To lighten it up I used Hellman's lite mayo and light sour cream. I really wouldn't change much with this except maybe to use a bit less dill - 1 & 1/2 Tbsp. next time. This is a definite keeper when you want a quick, great tasting potato salad. I'll never BUY potato salad again, now that I have this recipe. It's a prize-winner! For Everyday Is A Holiday - May 2013

CHEF GRPA May 19, 2013

This was enjoyed by all. We used bread and butter pickles and juice because we were out of dills. We only used onions on the side because of DD taste preferences. Made for Az/NZ swap.

Lavender Lynn April 11, 2011