This is a good old-fashioned potato salad recipe that gets your attention because it is so good. The recipe is lightly adapted from Cook’s Country. Their recipe included two diced hard-boiled eggs and you can certainly add them if you like. I do think the dill pickle juice adds something special, so it’s worth the extra trip to the grocery store if you don’t have any dill pickles in your larder. You could substitute apple cider vinegar if you must.
2 pounds potatoes (preferably Yukon Gold), peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice
1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped red onion
2 ribs celery, chopped
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl. Drizzle pickle juice mixture over potatoes and toss gently until evenly coated. Cool for about 30 minutes.
Mix remaining 1 tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes.