Total Time
Prep 20 mins
Cook 15 mins

i thought i had posted this ages ago, but i guess not. this was originally from womans day 7/91 i've adapted it through the years

Ingredients Nutrition


  1. in a large pot, bring potatoes to a boil with lemon juice and kosher salt.
  2. bring to boil, lower to simmer and cook 12-15 minutes, until you can pierce it with a skewer or knife, drain and cool for 15 minutes, or until you can handle them meanwhile, mix dressing ingredients together in a medium sized bowl.
  3. prepare a large bowl.
  4. cut potatoes in quarters and add to the large bowl.
  5. drizzle with vinegar, salt, pepper, stir.
  6. add dressing,.
  7. refrigerate 3 hours or up to 3 days.


Most Helpful

I liked this recipe because the worcestershire sauce gave it a little zip that ordinary potato salad doesn't have. I added a little less basil, as it's not a favorite herb of my family's. Also I didn't add onions for dietary reasons, but used onion powder instead. Overall it was a nice change of pace.

Whisper July 21, 2003

Excellent! While I love my old fashion Irish version, this potato salad made a spectacular side dish for a summer dinner party. The usual mayo lightened with sour cream and then transformed with fresh herbs, vinegar, mustard, garlic and Worchestershire was delightful. I made the recipe as directed except for decreasing the amount of basil to 1 tbls. I added sliced baby cucumbers as a garnish and sprinkled paprika and parsely on top to accent the red skin potatoes, white dressing and green herbs and celery. I served the salad with Derf's Marinated Flank Steak and Tomatoes Provencale. Chia, my guests, DH and I thank you for this lovely dish.

Lorac August 29, 2003

oh this was good! We eat a lot of salads and this is going in the Tried and True directly. Changed nothing. Perfect as is.

evelyn/athens July 19, 2003

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