2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 ½ teaspoons table salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 T yellow mustard
¼ teaspoon ground black pepper
½ teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
½ onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Instructions
Place potatoes in large saucepan with cold water to cover by
1 inch. Bring to boil over high heat, add 1 teaspoon salt,
reduce heat to medium-low, and simmer until potatoes are
tender, 10 to 15 minutes.
Drain potatoes thoroughly, then spread out on rimmed
baking sheet. Mix 2 tablespoons 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 tablespoon pickle juice, chopped pickles,
remaining 1/2 teaspoon salt, pepper, celery seed,
mayonnaise, sour cream, red onion, and celery in large bowl.
Toss in cooled potatoes, cover, and refrigerate until well
chilled, about 30 minutes. (Salad can be refrigerated in
airtight container for up to 2 days.) Gently stir in eggs, if
using, just before serving.
For our flavorful All-American Potato Salad recipe, we
decided to use firm-textured Yukon Gold potatoes because
they hold their shape after cooking and won’t turn mushy in
the salad. Our recipe benefited from the sweetness of an
unexpected ingredient- pickle juice. We drizzled the still-
warm potatoes with a mixture of pickle juice and mustard.
The hot potatoes easily absorbed the acidic liquid and
tasted seasoned through to the middle.
Originally Submitted
6/15/2024
0 Out of 5 from
0 reviews
You can add this All-American Yukon Gold Potato Salad recipe to your own private DesktopCookbook.
