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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Salad Recipe

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This recipe for Potato Salad is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
1 1/2 tsp table salt
3 tbsp dill pickle juice, plus 1/4 c finely chopped dill pickles
1 tbsp yellow mustard
1/4 tsp black pepper
1/2 tsp celery seed
1/2 c mayonnaise
1/4 c sour cream
1/2 red onion (small), chopped fine
1 rib celery, chopped fine
2 hard cooked eggs, peeled and cut into 1/4 inch dice (optional)
Directions:
Directions:
Place potato in large saucepan with cold water to cover by 1 inch. Bring to boil over hight heat, add 1 tsp salt, reduce heat to medium-low, and simmer until potatoes are tender, 10-15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tbsp 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 1 tbsp pickle juice, chopped pickles, remaining 1/2 tsp 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. Gently stir in eggs (if using) just before serving. Adapted from America’s Test Kitchen.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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