All-American Potato Salad
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 lbs yukon gold potatoes, peeled and cut into 3/4 inch cubes
- 1 1⁄2 teaspoons salt
- 3 tablespoons pickle juice, plus
- 1⁄4 cup dill pickle, chopped fine
- 1 tablespoon yellow mustard
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon celery seed (optional)
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1⁄2 small red onion, chopped fine
- 1 celery rib, chopped fine
directions
- Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10-15 minutes.
- Drain potatoes thoroughly, then spread out on rimmed baking sheet.
- Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle mixture over potatoes and toss until evenly coated.
- Refrigerate until cooled, about 30 minutes.
- Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed (if using), mayonnaise, sour cream, red onion, and celery in a large bowl.
- Toss in cooled potatoes, cover and refrigerate until well chilled (about 30 minutes) or overnight.
- (Salad can be refrigerated in airtight container for up to 2 days.).
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
PickledSeeds
United States
I've been a vegetarain since 1995. I enjoy cooking healthy foods for my family. I also like trying new recipes.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">