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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A food blogger from blogspot, this is her recipe for this tasty potato salad. Ingredients:
2 lbs yukon gold potatoes, peeled and cubed |
1 1/2 teaspoons salt, divided |
3 tablespoons pickle juice, plus |
1/4 cup finely chopped dill pickles, divided |
3 tablespoons yellow mustard |
1/4 teaspoon pepper |
1/2 teaspoon celery seed |
6 tablespoons mayonnaise |
1/4 cup sour cream |
1/2 small red onion, chopped finely |
2 large hard-boiled eggs, peeled and diced |
Directions:
1. Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
2. Mix 1 tablespoon pickle juice, chopped pickles, 1/2 tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.
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