Cooking with Karl: The Great American Potato Salad

While celebrating America 250 this July, you may be hosting or attending a barbecue. Every summer barbecue needs a few sides. There is one cookout side dish that stands alone in popularity and captures the spirit of Americana better than any other: potato salad. 

Try this simple recipe with an infusion of dill pickle juice and celery seed, and you may never make another version of potato salad. It is that good.

Prep time: 10 minutes

Total cook time: 90 minutes, start to finish

Serves: 6–8

Ingredients

 • 3 large eggs, hard-boiled

 • 1 1/2 t Kosher salt

 • 2 pounds Yukon Gold potatoes

 • 1 small red onion (1/2 C petite diced)

 • 2 celery ribs (3/4 C diced)

 • 3 T dill pickle juice

 • 1/4 C finely chopped dill pickles

 • 1 T yellow mustard

 • 1/4 t black pepper

 • 1/2 t celery seed

 • 1/4 C sour cream

 • 1/2 C mayonnaise

Directions

1. Peel the potatoes and dice into 1-inch cubes.
2. Place the potatoes into a large saucepan, cover with cold water by 1 inch, add 1 tsp. kosher salt, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer until fork-tender, about 10-15 minutes.
3. While the potatoes are boiling, finely chop the celery and red onion.
4. Mix 2 Tbsp. pickle juice and the mustard in a small bowl. Set aside.
5. Drain the potatoes thoroughly and transfer them to a rimmed baking sheet or pan.
6. Drizzle the pickle juice and mustard mixture over the hot potatoes and gently toss until evenly coated.
7. Refrigerate the potatoes for 30 minutes to cool.
8. While they are cooling, combine the remaining 1 Tbsp. pickle juice, chopped pickles, 1/2 tsp. kosher salt, black pepper, celery seed, celery, onion, mayonnaise, and sour cream in a large serving bowl.
9. Add the cooled potatoes and gently toss to coat evenly. Cover and refrigerate for 30 minutes. You can make it a day ahead, but fresher is best.
10. Just before serving, gently stir in the chopped hard-boiled eggs.