Summer Potato Salad

By mytastytreasures

Delicious, potato salad adapted from America's Test Kitchen!

Ingredients

• 2 pounds Yukon gold potatoes(about 4 medium),
• peeled and cut into 3/4 inch cubes
• salt
• 3 tablespoons dill pickle juice
• 1 tablespoon yellow mustard
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup finely chopped dill pickles
• 1-2 celery ribs, chopped fine
• 1/2 small red onion, chopped fine
• 1/2 teaspoon celery seed
• pepper
• 2 hard cooked eggs, peeled and cut into 1/4 inch dice(optional)

Details

Servings 4

Preparation

Step 1

1. Cover the potatoes with water by 1 inch in a large saucepanand bring to a boil over high heat. Stir in one teaspoon salt, reduce the ehat to medium low, and simmer until the potatoes are tender., 10 to 15 minutes. Make sure NOT to overcook the potatoes.

2. Drain the potatoes thoroughly and spread them into a single layer on a rimmed baking sheet. Mix two tablespoons of the pickle juice and the mustard together in a small bowl. Drizzle the pickle juice mixture over the potatoes and gently toss until evenly coated. Refrigerate until the potatoes are cooled, about 30 minutes.

3. Mix the mayonnaise, sour cream, chopped pickles, celery, red onion, remaining 1 tablespoon pickle juice, 1/2 teaspoon salt, celery seed, and some pepper together in a large bowl. Add the cooled potatoes and gently toss to combine. Cover and refrigerate until thoroughly chilled. Gently stir in the eggs, if using, just before serving.

***The potato salad can be refrigerated in a covered container in the refrigerator for up to 2 days.