I am SUPER PICKY about store-bought potato salads because they tend to be overly drenched in mayonnaise, too mushy or just completely flavorless. This recipe is hands down the BEST mayo based potato salad I’ve ever had and so easy to make that I’ll never buy store-bought again. EVER.
As with a few other recipes on my site, this one also comes from one of my favorite cookbooks, The Complete Cook’s Country TV Show Cookbook 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons. If you have to add one cookbook to your collection let this be the one. I’ve made so many recipes from it and ALL of them have been “spot on“. For those who are a little hesitant in the kitchen, if offers really great tips, information and very clear step-by-step instructions. Trust me, you won’t be disappointed with this purchase.
This recipe calls for the use of Yukon Gold potatoes which are my absolute favorite potato, especially for mashed potatoes. They are a rich golden color with a buttery delicious flavor that is hands down superior to other varieties. While you can substitute in another potato such as a Red Bliss, I highly recommend sticking with the Yukon Gold, they are a standout.
Instead of using dill pickles, as suggested in the recipe, I went for Kosher Dills because I love the flavorful garlic kick they offer. You can opt to use any pickle you wish, for a sweeter flavor try baby gherkins. Using the pickle juice in this recipe gives the potatoes a nice tangy and lightly sweet taste as opposed to the harsh flavor of plain vinegar. Enjoy!
- 2 large hard boiled eggs, coarsely chopped
- 2 lbs Yukon Gold potatoes, peeled and cut into 3/4″ cubes
- 3 tbs dill pickle juice plus 1/4 cup finely chopped dill pickles
- 1 tbs yellow mustard
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp celery seed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 small red onion, finely diced
- 1 celery rib, finely diced
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, add 1 tsp Kosher salt and reduce heat to medium-low. Simmer until potatoes are tender, about 10-15 minutes. A sharp knife should easily pierce through the potato without causing it to crumble to pieces.
Drain the potatoes thoroughly then spread them out on a small rimmed baking sheet. Mix 2 tbs of pickle juice and mustard together in a small bowl. Drizzle the pickle juice mixture over the potatoes, gently toss to coat and refrigerate until cooled, about 30 minutes.
Mix the remaining 1 tbs of pickle juice, chopped pickles, 1/2 tsp Kosher salt, black pepper, celery seed, mayonnaise, sour cream, red onion and celery in a large bowl. Toss in the cooled potatoes, cover and refrigerate until well chilled. Gently stir in the chopped eggs just before serving.
**Tip – The potato salad can be kept for 2-3 days in the refrigerator. Also, if serving outside on a warm day place the salad bowl over ice to keep it cool and refrigerate soon after serving as the mayo and sour cream can spoil quickly in the heat.**