All-American Potato Salad
From Cook's Country
For our flavorful All-American Potato Salad recipe, we decided to use firm-textured Yukon Gold potatoes because they hold their shape after cooking and won’t turn mushy in the salad. Our recipe benefited from the sweetness of an unexpected ingredient: pickle juice. We drizzled the still-warm potatoes with a mixture of pickle juice and mustard. The hot potatoes easily absorbed the acidic liquid and tasted seasoned through to the middle.
Serves 4 to 6
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.
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