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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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:
3 lbs potatoes (red or yukon gold, boiled, and cubed) |
3/4 medium red onion, chopped |
1 medium dill pickles, 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 |
Directions:
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.
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