You are here: Home » Recipes » Dilled Potato Salad Dilled Potato Salad Recipe by Favorite Recipes Press Yield 8 to 10 servings Dill weed and Tabasco sauce give this potato salad a lot of extra flavor. PrintEmail Ingredients 4 large potatoes1/2 cup sour cream1/2 cup mayonnaise -- Salt and pepper to taste2 tablespoons green onion, minced1/4 cup white vinegar1/2 teaspoon dill weed1 dash Tabasco sauce -- Diced pimento and/or minced parsley for color -- Hard-cooked eggs (garnish) Instructions Cook potatoes until just barely done so they are not mushy. Shred with a shredder like hash brown potatoes. Add vinegar, salt, pepper and dill weed. Toss with forks; do not stir. Marinate an hour or longer. Add remaining ingredients and toss again being careful not to let the salad get mushy. Serve on salad greens. Top with additional dressing and hard-cooked eggs. Recipe by: May M. Rorick, The Dalles Senior H.S., The Dalles, Oregon. Recipe reprinted with permission from Favorite Recipes Press’ Salads: Favorite Recipes from Home Economic Teachers (Favorite Recipes Press, Nashville, Tn., 2007).