Potato Salad

From inthekitchenwithkath.com

Serves 6 – 8 


3 – 4 large russet potatoes ( 2 ¾ - 3 pounds total)

4 Tablespoons dill pickle juice

½ cup diced sweet onion

½ cup diced celery

½ cup diced dill pickles

2 hard boiled eggs, chopped


1 cup plain yogurt (I used Fage Total 2%)

2 Tablespoons mayonnaise

2 Tablespoons dill pickle juice

2 Tablespoons Dijon mustard

To add later to the extra dressing when ready to serve:

2 Tablespoons mayonnaise

2 Tablespoons dill pickle juice


1. Scrub the potatoes. Put them in a pot and cover with water. Bring to a boil. Turn the heat down and simmer until done. Depending on the size of the potatoes, it should take about 20 – 30 minutes, or until a knife slips easily into them.

2. Drain the potatoes. Remove the skin and put the potatoes in a large bowl. Using a dinner knife, cut the potatoes in the bowl into chunks.

3. Pour 4 tablespoons of pickle juice over the hot potatoes and toss gently. Set aside to cool.

4. When the potatoes are cool, add the chopped onion, celery, pickles and eggs.

5. Whisk the dressing ingredients together. Pour about 2/3 of the dressing over the potato salad and gently mix. Refrigerate the rest of the dressing; cover and refrigerate the potato salad until ready to serve.

6. At serving time, whisk the 2 tablespoons of mayonnaise and 2 tablespoons of pickle juice into the remaining dressing.

7. Add as much of the extra dressing as you feel it needs to make the potato salad the way you want it. Taste, and add salt and pepper, if needed.