All-american Potato Salad

By ChefDoone

Ingredients

• 2 pounds Yukon Gold potatoes -- peeled and cut into 3/4-inch cubes
• 1 1/2 teaspoons kosher salt -- divided
• 3 tablespoons dill pickle juice -- divided
• 1 tablespoon yellow mustard
• 1/4 cup finely chopped dill pickles
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 small red onion -- finely chopped
• 1 celery stalk -- finely chopped
• 2 hard-cooked eggs -- peeled and cut into 1/4-inch dice (optional)

Preparation

Step 1

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.

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.

If using eggs, just before serving, peel and cut into 1/4” dice and gently stir into salad.

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Per Serving (excluding unknown items): 1868 Calories; 117g Fat (55.3% calories from fat); 39g Protein; 174g Carbohydrate; 13g Dietary Fiber; 488mg Cholesterol; 3880mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat; 0 Other Carbohydrates.

NOTES : 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