All-American Potato Salad

"From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic.""
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
  • Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
  • Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
  • Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delicious!
     
  2. Only thing change is less salt.
     
  3. Very good potato salad! Lots of flavor.
     
  4. Many thanks for posting this recipe,,,
     
Advertisement

RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes