For our flavorful All-American Potato Salad recipe,

we decided to use firm-textured Yukon Gold potatoes because they hold their shape after cooking and

won�t turn mushy in the salad. Our recipe benefited from the sweetness of an unexpected ingredient: pickle juice. We drizzled the still-warm potatoes with a mixture of pickle juice and mustard. The hot potatoes easily absorbed the acidic liquid and tasted seasoned through to the middle.

Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.

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Name: All-American Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 11 /2teaspoons table salt; 3 tablespoons dill pickle juice plus 1/4 cup finely; 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes; chopped dill pickles; 1 tablespoon Yellow mustard; 1/4 teaspoon ground black pepper; 1/2 teaspoon celery seed; 1/2 cup Mayonnaise; 1/4 cup Sour cream

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INGREDIENTS

11 /2teaspoons table salt
3 tablespoons dill pickle juice ; plus 1/4 cup finely
2 pounds Yukon Gold potatoes ; peeled and cut into 3/4-inch cubes
chopped ; dill pickles
1 tablespoon Yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup Mayonnaise
1/4 cup Sour cream

INSTRUCTIONS

1/2 onion, red (small), chopped fine 3. Mix remaining tablespoon pickle juice, chopped

1 rib celery, chopped fine

2 hard-cooked eggs, peeled and cut into

1/4-inch dice (optional)

INSTRUCTIONS

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

pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

NOTES

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All-American Potato Salad

11 /2teaspoons table salt
3 tablespoons dill pickle juice plus 1/4 cup finely
2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
 chopped dill pickles
1 tablespoon Yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup Mayonnaise
1/4 cup Sour cream

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
1/2 onion, red (small), chopped fine 3. Mix remaining tablespoon pickle juice, chopped
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into
1/4-inch dice (optional)
INSTRUCTIONS
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 6 Servings

Calories: 194
Calories from Fat: 69 (36%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 9.8mg		3 %
Sodium 991.4mg		34 %
Potassium 655.4mg		17 %
Total Carbohydrate 29.4g		9 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 25.9g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 194

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