Yield: 8 servings
Prep Time: 25 min + chilling time
Cook Time: 15 min
2 pounds Yukon Gold potatoes, peeled & cut into 3/4-inch cubes
1 1/2 teaspoons salt, divided
3 Tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles, divided
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 finely
1 rib celery, chopped finely
2 large hard-boiled eggs, peeled & cut into 1/4-inch dice (optional)
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.
*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.
*Yukon Gold potatoes offer the best balance of sturdiness and flavor.
*If preparing this recipe as GLUTEN-FREE, just make sure that you are using a brand of mustard that is known to be GF (like French’s).
Source: RecipeGirl.com (via Cook’s Country)