Mom'S Dill Potato Salad - cooking recipe

Ingredients

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
Dressing
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

Preparation

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.