ALL- AMERICAN POTATO SALAD
www.RecipeGirl.com
2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ tsp salt, divided
3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
1 Tbs yellow mustard
¼ tsp pepper
½ tsp celery seed
½ cup mayonnaise
¼ cup sour cream
½ small red onion, chopped finely
1 rib celery, chopped finely
2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)
1. Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, and simmer until potatoes are tender, 10- to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining Tbs. pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.
Cooking Tips
*Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
**Salad can be refrigerated in airtight container for up to 2 days.
***Yukon Gold potatoes offer the best balance of sturdiness and flavor.
Recipe Source: Cook’s Country
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
