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.
- 3 lbs potatoes (red or yukon gold, boiled, and cubed)
- 3⁄4 medium red onion, chopped
- 1 medium dill pickle, chopped
- 4 eggs, hard-boiled, chopped
- 3⁄4 cup low-fat mayonnaise
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce, Lea & Perrins
- 1⁄8 cup pickle juice
- 1 tablespoon seasoned pepper
- 1⁄2 tablespoon seasoning salt
- 1⁄2 teaspoon white pepper
- Place potatoes in large bowl. Add onion, pickles, and eggs.
- Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
- Add dressing to potatoes and mix.
- Chill at lest 4 hours to allow flavors to blend.
- Is better served the next day.
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.
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
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.