From inthekitchenwithkath.com
(Adapted from a recipe in America’s Test Kitchen’s The Complete Cooking for Two Cookbook)
Serves 2 – 3
1 pound russet potatoes, peeled and cut into 3/4-inch pieces
1 tablespoon kosher salt
1 tablespoon dill pickle juice
1 tablespoon distilled white vinegar
¼ cup mayonnaise
1 small celery rib, minced (about 1/3 cup)
1½ tablespoons dill pickle relish (or sweet relish, if you prefer)
1 small shallot, minced (about 2 tablespoons)
1 tablespoon minced fresh parsley
½ teaspoon dry mustard
½ teaspoon celery seeds
1 large hard-cooked egg, cut into ¼-inch pieces
1. Put the potatoes in a medium pot and add water so they are covered by one inch. Bring to a boil, stir in the tablespoon of salt, and then reduce heat to simmer for 6 – 8 minutes, until tender.
2. Drain the potatoes and put them in a bowl. Pour the dill pickle juice and vinegar over them and gently stir with a spatula to distribute the juice and vinegar. Let the potatoes cool for about 20 minutes.
3. While the potatoes are cooling, make the dressing. Stir the mayonnaise, minced celery, pickle relish, minced shallot, minced parsley, dry mustard and celery seeds together.
4. After the potatoes have cooled for about 20 minutes, gently stir the dressing and the hard-cooked egg into the potatoes. Refrigerate for at least an hour before serving.