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All-American Potato Salad Recipe

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This recipe for All-American Potato Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds Yukon Gold Potatoes, peeled and cut into 3/4-inch cubes (I used Red Potatoes)
1 1/2 teaspoons salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped fine
1 celery rib, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice

Directions:
Directions:
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, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I got this recipe from Cook's Country. 07/19/08 This potato salad is excellent.

 

 

 

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