• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

All- American Potato Salad

  • 8servings
  • 25minutes

Add to MenuAdd to Calendar

Source: www.recipegirl.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, H, C, P
MineralsSelenium, Natrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 pounds Yukon Gold potatoes, peeled & cut into 3/4-inch cubes

  2. 1 1/2 teaspoons salt, divided

  3. 3 Tablespoons dill pickle juice, plus

  4. 1/4 cup finely chopped dill pickles, divided

  5. 1 Tablespoon yellow mustard

  6. 1/4 teaspoon pepper

  7. 1/2 teaspoon celery seed

  8. 1/2 cup mayonnaise

  9. 1/4 cup sour cream

  10. 1/2 small red onion, chopped finely

  11. 1 rib celery, chopped finely

  12. 2 large hard-boiled eggs, peeled & cut into 1/4-inch dice

Instructions Jump to Ingredients ↑

  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.

  2. 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, mayo, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback