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All-American Yukon Gold Potato Salad

Your setup

  • Medium bowl1.5 qt
  • Small prep bowl16 oz
Recipe information

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Recipe steps

Your setup
  • Medium bowl1.5 qt
  • Small prep bowl16 oz

Prep ahead

Medium bowl A1.5 qt

  • 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  1. 1
    Medium bowl A2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

    Place potatoes in large saucepan with cold water to cover by 1 inch

Prep ahead

Medium bowl B1.5 qt

  • ¼ cup dill pickles, finely chopped
  • ½ red onion, chopped fine
  • 1 rib celery, chopped fine

Prep ahead

Small prep bowl C16 oz

  • 2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
  1. Stay at the stove
    2
    • 1 teaspoon table salt

    Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes

    15:00
  1. Stay at the stove
    3

    Drain potatoes thoroughly, then spread out on rimmed baking sheet

  1. Stay at the stove
    4
    • 2 tablespoons dill pickle juice
    • 1 tablespoon yellow mustard

    Mix 2 tablespoons pickle juice and mustard together in small bowl

  1. Stay at the stove
    5

    Drizzle pickle juice mixture over potatoes, and toss until evenly coated

  1. Stay at the stove
    6

    Refrigerate until cooled, about 30 minutes

    30:00
  1. Stay at the stove
    7
    Medium bowl B¼ cup dill pickles, finely chopped · ½ red onion, chopped fine · 1 rib celery, chopped fine
    • 1 tablespoon dill pickle juice
    • ½ teaspoon table salt
    • ¼ teaspoon ground black pepper
    • ½ teaspoon celery seed
    • ½ cup mayonnaise
    • ¼ cup sour cream

    Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl

  1. Stay at the stove
    8

    Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes

    30:00
  1. Stay at the stove
    9
    Small prep bowl C2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)

    Gently stir in eggs, if using, just before serving

Original recipeOpen the original recipe