Description
A classic, creamy potato salad recipe with a tangy twist from pickle juice, perfect for any gathering.
Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil the cubed potatoes in salted water until tender. Drain and let them cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, pickle juice, and Dijon mustard.
- Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl.
- Gently mix all ingredients until the potatoes are evenly coated.
- Season with salt and black pepper to your preference.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
- For a firmer salad, do not overcook the potatoes.
- Adjust the amount of pickle juice to your taste.
- You can add other ingredients like relish or bacon bits for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: potato salad, creamy potato salad, pickle juice potato salad, classic potato salad, picnic side dish, summer salad