Old-Fashioned Potato Salad

Recipe from: pictureperfectmeals
Image Credit: Cheryl Beverage Barnes

Old-Fashioned Potato Salad

Author: Cheryl Beverage Barnes

Recipe type: Salads, Sides

Ingredients:

5 pounds unpeeled red potatoes, scrubbed, rinsed and medium-diced

Kosher salt

1 tablespoon cider vinegar

1 tablespoon pickle juice

1 tablespoon extra-virgin olive oil

3 hard-boiled eggs, chopped

1 medium sweet onion, chopped

½ cup chopped celery

⅓ cup pickle relish

One (2-ounce) jar diced pimentos (well-drained and patted dry)

1 teaspoon celery seed

¾ cup mayonnaise

¼ cup sour cream

1 tablespoon Dijon mustard

3 tablespoons chopped fresh dill

Freshly ground black pepper

Instructions:

In a large pot, cover the potatoes by one inch with salted cold water and bring to a boil over 

medium heat.

Cook until they’re easily pierced with a fork or skewer, about 20 to 25 minutes (make sure the 

potatoes are all cut about the same size so they will cook evenly).

Drain well in a colander and transfer back to the pot or a large bowl.

Sprinkle the warm potatoes with the vinegar, pickle juice and olive oil; season with a little more 

salt.

Gently fold in the eggs, onions, celery, pickle relish, pimentos, celery seed, mayonnaise, sour 

cream, Dijon and dill.

Season to taste with salt and pepper.

Chill before serving.

Serves: 8

Notes…from the Picture-Perfect kitchen:

Planning: The secret to this scrumptious potato salad? Seasoning the potatoes with the 

vinegar, pickle juice, olive oil and salt while the potatoes are still warm to allow the flavors to 

really penetrate. The potato salad will keep, covered in the fridge for several days.

Product Purity: Just about every commercial brand of pickles or pickle relish contains high 

fructose corn syrup – so check your labels.

Presentation: I like to make extra hard-boiled eggs to slice for garnish on top (or on the side) 

along with some dill fronds.

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