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Creamy Potato Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is the best potato salad recipe! It takes a little more time in the kitchen – but it’s so worth it! The key process that makes this salad so flavorful is tossing the warm potatoes with the vinaigrette so that they can soak up that entire flavor before you add rest of the ingredients.

Ingredients

  • 10 whole Medium-sized Yukon Gold Potatoes: Peeled And Cut Into Bite-sized Chunks
  • 3 whole Eggs, Hardboiled
  • ¼ cups Pickle Juice (from A Jar Of Pickles)
  • 2 Tablespoons Oil (Olive, Canola, Or Vegetable)
  • 1 Tablespoon Spicy Brown Mustard
  • 2 teaspoons Salt, Divided
  • ½ teaspoons Ground Black Pepper
  • 2 stalks Celery Finely Chopped
  • 2 whole Green Onions, Chopped
  • ⅓ cups Red Onion, Chopped
  • 2 Tablespoons Finely Chopped Dill Pickle
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Celery Seed
  • ½ teaspoons Dill Weed
  • 2 Tablespoons Fresh Parsley, Finely Chopped
  • 1 cup Mayonnaise (Best Foods/Hellman's Brand Is A Must - And Do Not Use Low-fat Or Light Versions!)
  • ½ cups Half-and-half
  • ¼ cups Sour Cream

Preparation

1. In a large pot, place potatoes in enough water to cover; bring to a boil over high heat. Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.

2. To hard boil eggs: In a medium pot cover eggs with water. Bring to a boil and boil for 2 minutes. Then turn off heat, cover pot and let sit for 15 minutes. Drain hot water and fill pot with cold water to let eggs cool.

3. While potatoes are cooking: In a large bowl whisk together pickle juice, oil, brown mustard, ONLY 1 teaspoon of salt and the pepper. Whisk together.

4) Add drained/cooked potatoes to the mustard/vinaigrette mixture and use a spatula to gently toss potatoes until they are evenly coated. Let potatoes cool in freezer – stirring occasionally. Takes about 30 minutes to cool them down.

5) While the potatoes are cooling mix the remaining teaspoon of salt, celery, green onion, red onion, dill pickle, garlic powder, celery seed, dill weed, parsley, mayonnaise, half-and-half, sour cream.

6) Peel and chop up hard boiled eggs. Add to mayonnaise mixture.

7) Pour mayonnaise mixture over cooled potatoes and gently stir with spatula.

8 ) For best results: Chill overnight (or for a minimum of 4 hours).

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ashenneman on 3.8.2011

SO YUMMY!!

By the time I saw this recipe I already had my potatoes cooked and chilled and my eggs in the bowl with the potatoes so I just mixed all the other ingredients together and stirred it in and it was amazing. So creamy.
I left out the pickle juice, oil, dill weed and red onion and used a 1/2 cup of sour cream.
I would recommend refrigerating it overnight… it was even better for lunch the next day.

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