Summer calls for cold salads. We often have what we call a cold plate for dinner. Basically this is just a collection of cold salads along with a cheese plate or tuna sandwiches. I make a lot of macaroni and pasta salads but I’m always on the look out for new cold salad recipes that I can make during the summer months.
I have quite the collection of potato salad recipes but each one is different. I came across a recipe for an All American Potato Salad that was different from the other potato salad recipes I’ve made. One main difference is that this potato salad has pickles and pickle brine in it. My husband loves pickles so I thought he’d enjoy this one.
I did add a few ingredients to this salad but for the most part I kept it as written. I grabbed some small potatoes at the farmer’s market that I only needed to cut into fourths. You can use bigger russet potatoes as well if you just cut them into one inch pieces.
I whipped up this potato salad then put it in the refrigerator to cool. I think cooling it off is the most important part. We ate some about an hour after I put it in the refrigerator and it was good. However, we had more at dinner time and it was so much better. The flavors really had a chance to meld together.
One thing to note, it looks like there is a lot of dressing on this potato salad. I was worried it was going to have a heavy mayonnaise flavor but it really didn’t. Even though there was a lot of dressing the sour cream and yellow mustard tamped down the mayo flavor and made a great sauce for the potatoes.
This recipe makes enough to serve about 8 people as a side dish. My husband and I ended up eating it for lunch for 3 days in a row and there was still some leftover. I liked the flavors, I liked the texture, and this is definitely a great potato salad recipe.
- 2 lb. potatoes, cut into 1 inch chunks
- 2 T. vinegar
- 3 eggs
- ½ c. mayonnaise
- ¼ c. light sour cream
- 3 T. dill pickles, chopped
- 2 T. pickle brine
- 2 T. yellow mustard
- 1 t. sugar
- 4 stalks celery, chopped
- 4 green onions, thinly sliced
- 4 slices bacon, cooked and crumbled
- 2 t. black pepper
- 3 garlic cloves, minced
- paprika, for topping
- Put the potatoes in a saucepan and cover with water. Bring to a boil and simmer for 10-15 minutes.
- Drain and run under cold water for 2 minutes. Transfer to a large bowl. Add in the vinegar and toss. Allow to cool 10 minutes.
- Meanwhile, boil the eggs in a saucepan over medium high heat for 10 minutes. Drain and run the eggs under cold water until cool. Peel, chop, and set aside.
- In a medium bowl whisk together the mayonnaise, sour cream, pickle brine, mustard, and sugar. Mix in the pickles, celery, and green onions.
- Add the dressing to the cooked potatoes and mix well. Add in the chopped eggs, bacon, black pepper, and garlic cloves and gently stir to combine.
- Cover and refrigerate at least 2 hours.
- Sprinkle with paprika before serving.