Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980.

Ingredients Edit

Directions Edit

  1. In large bowl stir together mayonnaise, onion, mustard, milk and dill.
  2. Then add, ham, potatoes and pickles and toss to coat well then cover
  3. Chill at least 2 hours before serving.
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