All American Potato Salad
>> Tuesday, May 21, 2013
All American Potato Salad
10-12 russet potatoes
6 hard boiled eggs, peeled and diced
3/4 c. dill pickles, diced
1/2-3/4 c. red or yellow onions, diced
3/4 c. celery, diced
5 stalks green onion, sliced
Dressing:
1/2 c. sour cream
3/4 c. dill pickle juice
3/4 c. mayonnaise
1/4 c. yellow mustard
1/3 c. milk
1 t. salt
2 t. black pepper
1/2 t. celery salt
1/2 t. celery seeds
1 t. garlic powder
Dash cayenne
1/2 t. paprika
Place the potatoes into a very large soup pot and fill with water until a couple inches from the top. Turn the potatoes on high and bring the water to a boil. Let the potatoes boil for 10-15 minutes or until the potatoes are fork tender (don't under cook or you will have crunchy potato salad). Once the potatoes are done, pour the hot water out and let them sit and cool down while you prepare the other ingredients. While the potatoes are boiling, place another pot on the stove and boil 6 eggs for 8-10 minutes and then let them rest as well. Once the eggs are not too hot to handle, peel them, rinse them and then dice them into small pieces. Place the eggs in a large salad bowl. Slice the celery, onions, green onions, and dill pickles and place in the bowl with the eggs. To this bowl add everything for the dressing into the bowl and stir until combined. Set this aside and peel and dice the potatoes. Dice the potatoes into small pieces (for best texture) and place in the large bowl. Mix to combine the potato salad and add extra mayo or dill pickle juice to get the right moisture content for your salad that you like (remember, the potato salad will soak up the sauce so it's better to have it more moist than not). Garnish the potato salad with fresh parsley and a sprinkle of paprika. Keep cold until ready to serve.
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