American Potato Salad

Name: American Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 pounds Yukon Gold potatoes (peeled or unpeeled), (cut into ¾-inch cubes); 1½ teaspoons salt, (divided); 3 tablespoons dill pickle juice, (divided); 1 tablespoon yellow mustard; ½ cup mayonnaise; ¼ cup sour cream; ¼ cup finely chopped dill pickles; ½ small red onion, (chopped finely); 1 large rib of celery, (chopped finely); ½ teaspoon celery seed; ¼ teaspoon pepper; 2 large hard boiled eggs (peeled), (cut into ¼-inch dice)

This is your classic, favorite potato salad recipe, shared from Cooks Country Best-Ever Recipes!

⏱️ 40 min 🔪 Prep: 25 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

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Foto: RecipeGirl

Ingredients

8 servings

2 pounds Yukon Gold potatoes (peeled or unpeeled), (cut into ¾-inch cubes)
1½ teaspoons salt, (divided)
3 tablespoons dill pickle juice, (divided)
1 tablespoon yellow mustard
½ cup mayonnaise
¼ cup sour cream
¼ cup finely chopped dill pickles
½ small red onion, (chopped finely)
1 large rib of celery, (chopped finely)
½ teaspoon celery seed
¼ teaspoon pepper
2 large hard boiled eggs (peeled), (cut into ¼-inch dice)

Steps

Place the potatoes in a 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.
Drain the potatoes thoroughly and let cool in a large bowl. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle the pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
In a small bowl, mix the remaining tablespoon of pickle juice, mayo, sour cream, pickles, remaining ½ teaspoon salt, onion, celery, celery seed and pepper. Add to the potatoes and toss gently to coat. Cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.