Best potato salad – that’s a very big claim. Maybe it’s not the best but it’s up there. Something about the tang of the sour cream and the salty crunch of the pickles comes together beautifully.
I wish I could take credit for it. This is a minor variation on the America’s Test Kitchen all-american potato salad. It’s a bit more work than just mixing some potatoes with mayonnaise but it’s worth the couple extra steps it takes.
The secret is the addition of pickle juice. Crazy, but it works. First the warm potatoes are drizzled with a mixture of pickle juice and yellow mustard. More pickle juice is added along with the mayonnaise and sour cream. Try it. I add extra eggs and leave out the celery seed but other than that I follow the recipe as written.
Best potato salad. Old school? Maybe. Tasty? Definitely.
- 2 lbs yukon gold potatoes
- 2 Tbsp plus 1 Tbsp pickle juice
- 1 Tbsp yellow mustard
- 2 dill pickles finely minced
- ½ red onion finely minced
- 1 stalk celery finely minced
- ½ - 1 Tsp kosher salt
- 3 hard-boiled eggs, chopped
- ½ cup mayonnaise - Hellmans and preferably not light
- ¼ cup full fat (14%) sour cream
- ¼ tsp black pepper
- Peel and dice the potatoes into roughly ¾ inch pieces.
- Boil until tender in well salted water. Drain.
- Mix 2 Tbsp pickle juice with the yellow mustard. While the potatoes are still warm, spread the potatoes on a cookie sheet and drizzle the pickle juice/mustard mixture overtop. Stir gently to coat all the potatoes.
- Refrigerate around 30 minutes.
- Combine all other ingredients except the eggs in a bowl large enough to contain the potato salad. Don't forget the third Tbsp of pickle juice.
- Fold in the potatoes and then the eggs gently and chill for around one hour. Serve and enjoy.