All-American Potato Salad

adapted from The Complete Cook's Country TV Show Cookbook


Yield: 8-10 servings


3 large eggs

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

3 Tbsp dill pickle juice, plus 1/4 to 1/3 cup chopped dill pickles

1 Tbsp yellow mustard

1/4 tsp fresh ground pepper

1/2 tsp celery seed

1/2 cup mayonnaise

1/4 cup sour cream

1/2 small red onion, chopped fine

2 celery ribs, chopped fine

1 Tablespoon chopped parsley, for garnish

1/4 tsp paprika, for garnish 


Bring the eggs, 1 1/2 teaspoons salt and one quart of water to a boil in a saucepan.  When it reaches a boil, remove the pan from the heat, cover and let stand for 10 minutes.  Transfer the eggs to a bowl of ice water and let cool for about five minutes, then peel and coarsely chop the eggs.  Set aside.


Place potatoes in a large pot.  Add enough cold water to cover them by an inch.  Bring to a boil over high heat.  Add one teaspoon salt, reduce heat to medium-low.  Allow the potatoes to simmer until they are tender, 10-15 minutes.  Drain and spread the potatoes on a rimmed baking sheet.


Mix two Tablespoons pickle juice and mustard together in a small bowl,drizzle the mixture over the hot potatoes and toss until coated evenly.  Refrigerate until cooled, about half an hour.


Mix the remaining Tablespoon of pickle juice, chopped pickles, 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in a large bowl.  Add the cooled potatoes and toss.  Cover and refrigerate until well chilled, about 30 minutes.  Just before serving fold in the chopped eggs.  Sprinkle the mixture with the paprika and the chopped parsley prior to serving.