All American Potato Salad

from Cook's Country TV

All American Potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs yukon gold potaties, peeled and cut into ¾ in cubes

  • tsp salt

  • 3

    tbs dill pickle juice, plus ¼ cup finely chopped dill pickles

  • 1

    tbs yellow mustard

  • ¼

    tsp ground black pepper

  • ½

    tsp celery seed

  • ½

    cup mayo

  • ¼

    cup sour cream

  • 1

    rib celery, chopped fine

  • ½

    small red onion, chopped fine

  • 2

    hard-cooked eggs, peeled and diced (optional)

Directions

-cover potatoes with 1 in water in large saucepan; boil, add 1 tsp salt then simmer until potatoes are tender, 10 to 15 min. -drain potatoes and spread out on rimmed baking sheet. mix 2 tbs pickle juice and mustard together and drizzle over potatoes. toss to coat and refrigerate till cooled, about 30 min. -mix remaining pickle juice, chopped pickles, remaining 1/2 tsp salt, pepper, celery seed, mayo, sour cream, onion and celery in large bowl. toss in cooled potatoes, cover and refrigerate until well chilled, 30 min. -stir in eggs.


Nutrition

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