Potato Salad by Juju

Here we go; another potato salad recipe but this side dish is one everyone likes.   Probably because there is a touch of my mother, a sister and my version – put them together and voila!

Potato Salad by Juju

  • 5 lbs. Yukon Gold potatoes (see comment below)
  • 1-1/2 cups Hellmann’s mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup sweet pickle juice (plus a little to sprinkle over the potatoes as you are cubing them); you could also add some sweet pickles, minced
  • 1 tsp. sugar (optional – not really needed because of the pickle juice)
  • 1 tsp. yellow mustard (I leave this out because my husband did not care for it – sorry Mom)
  • 4 hard-boiled eggs, peeled and chopped
  • 2 hard-boiled eggs for garnish
  • 2 stalks celery, chopped (maybe less)
  • celery seed to taste
  • onion, chopped to taste (red or white – red adds some color)
  • kosher salt (easy) and pepper to taste

Fill the bottom of a 7 quart pan with potatoes (put the large ones on the bottom and the smaller ones on top); barely cover with water.   Cover and cook for 20 minutes, more or less.  Stick a knife in the center of one of the potatoes and try to lift out of the water.  If the potato clings to the knife even for a second, put it back into the pan and cook until the knife is released easily.

Drain off the hot water and cool the potatoes by running cold water over them.    Peel and then cube into 1/2-inch pieces.  While still warm sprinkle a little pickle juice as you continue to cube the potatoes.   My mom used sweet pickles, diced as well.   Add a tad of kosher salt (sparingly), pepper and a sprinkle of celery seed.

Add the eggs, celery and onion.  Combine mayonnaise, sour cream, sugar and sweet pickle juice and mix gently with potato mixture.  Adjust seasonings – I am very careful when I add salt.  Taste as you go as it is easy to add more salt but hard to remove once it is in the salad.  Garnish with egg slices and a dash of paprika.

Comment: Yukon Gold is a buttery medium starch and is the best choice for this salad and it does offer the best balance of sturdiness and flavor. Russets have more starch and tend to get a little gummy. Try mixing a little yellow mustard in with pickle juice (optional)  before sprinkling over warm potatoes.

Hard Boiled Eggs:

Place the eggs in the bottom of a pan, cover with water 1-inch above them. Cover, and bring to a rapid boil. Remove from the heat and allow to cook for about 15 minutes. The American Egg Association says 12 minutes for large eggs but you can see the results below using 15 minutes.

Drain, place in ice-cold water for 5 minutes; peel and do not drain as you want to keep the eggs cold.

Recipe by cookingwithauntjuju.com

4 out of 6 organic brown eggs (not real fresh) peeled beautifully. I think it is best to keep the eggs in very cold water while you peel them. Below I cooked, cooled and then drained them. The eggs were cooked perfectly.


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