My own version of Cook Country’s All American Potato Salad

For back story, go to Alosha’s Kitchen…

  • 2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • 1½ tsp salt, divided
  • 3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
  • 2 tsp yellow mustard
  • 1 tsp brown mustard
  • ¼ tsp pepper
  • ½ tsp celery seed
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ½ small red onion, chopped finely
  • 2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, and simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice and mustards together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining Tbs. pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, and red onion 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.

America’s Test Kitchen? You can go suck an egg….my e-mail is Kate AT accidentalhedonist DOT com

NOTED: It is the height of arrogance to call a recipe the best, regardless of how many times you’ve tested it. Using the example above, I removed celery, because Tara doesn’t like the texture, and I’ve added a bit of brown mustard to add some depth to the mustard flavor. There is no one ultimate recipe, and for the folks at America’s Test Kitchen to state otherwise misses the point of the best part of cooking…finding out what works best for the individual actually doing the cooking.