best potato salad
Nothing beats a good potato salad to round out a picnic or a backyard barbecue. Good friends. Good food. Good times. Let me know if you think it's the best potato salad ever.
Servings: 8
Ingredients
- 2 lbs yukon gold potatoes
- 3 Tbsp pickle juice total
- 1 Tbsp yellow mustard
- 2 dill pickles finely minced
- 1/2 red onion finely minced
- 1 stalk celery finely minced
- 1/2 - 1 Tsp kosher salt
- 3 hard-boiled eggs chopped
- 1/2 cup mayonnaise - Hellmans and preferably not light
- 1/4 cup full fat 14% sour cream
- 1/4 tsp black pepper
Instructions
- Peel and dice the potatoes into roughly 3/4 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.
Notes
The pickles you use are important. This recipe works best with plain old every day Bick's dill pickles.