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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

All-American Potato Salad Recipe

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This recipe for All-American Potato Salad is from Homemade Memories, 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 ½ tsps. table salt
3 Tbsps. dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tsp.yellow mustard
¼ tsp. ground black pepper
½ tsp. celery seed
½ cup mayonnaise
¼ cup sour cream
½ onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs,cut into 1/4" dice (optional)
Directions:
Directions:
Cover potatoes by 1" cold water and bring to a boil over high heat. Add 1 tsp salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes (don't overcook). Drain 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 (seasons to the middle). Refrigerate until cooled, about 30 minutes. Mix remaining 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. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, just before serving
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Personal Notes:

 

 

 

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