I got this recipe from Cook’s Country magazine 2006. It is the best potato salad
Don’t skip anything except the onions if you don’t care for them.
serves 4 to 6 people
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
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 teaspoons celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup red onion, chopped fine (opt)
1 rib celery chopped fine
2 hard-cooked eggs, peeled and cut into 1/4 -inch
- Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-low , and simmer until potatoes are tender, 10-15 minutes
- Drain potatoes thoroughly, then spread on a rimmed baking sheet. In a small bowl, mix 2 tablespoons of pickle juice and mustard together, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
- Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, onion and celery in a 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.