Wednesday, April 25, 2012

Potato Salad

approx 2 # red potatoes

2 T sweet pickle juice
1T mustard

½ c mayo
1/4 c sour cream
1/4 t celery seed
1/4 sweet pickles, chopped
1 small celery rib, chopped
1/4 c. red onion, diced fine
pickle juice
5 hard boiled eggs

Chop potatoes, do not peel, into the size dice you like.  David likes it small.  Cook potatoes in salted water until tender but not over cooked.  About 7-8 minutes.  While boiling potatoes mix pickle juice and mustard, when potatoes are cooked through, drain and pour onto a sided cookie sheet and pour over mustard/ juice mixture.  Toss to coat all and let cool.  (Do not dress warm potatoes as this will make the final salad dry) Place in bowl and refrigerate while preparing the rest of the ingredients.  Mix potatoes with the rest of the ingredients and refrigerate until serving. 

This is my favorite potato salad recipe and it came from Cook’s Country, the American Test Kitchen, first season.  Not the exact recipe but how I like it.  Sorry, no link.

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