Name: Potato Salad
Total time: 1 h 20 min
Ingredients: 2 pounds Yukon Gold potatoes , unpeeled, cut into 3/4-inch chunks; Salt and pepper; 1/4 cup finely chopped dill pickles , plus 3 tablespoons brine; 1 tablespoon yellow mustard; 3/4 cup mayonnaise; 1/2 cup finely chopped red onion; 1 celery rib , minced; 2 tablespoons distilled white vinegar; 1/2 teaspoon celery seeds

Why This Recipe Works

To make a flavorful potato salad, with properly cooked potatoes, we started by simmering 3/4-inch chunks of Yukon Gold potatoes in salted water until just tender, 10 to 15 minutes. To continue the seasoning process, we drizzled a mixture of dill pickle brine and mustard over the hot potatoes to absorb flavor while cooling. For the next flavor stage, we combined mayonnaise with onion, celery, celery seeds, white vinegar, chopped pickles and more of their brine, salt, and pepper. We tossed the cooled potatoes with the dressing to thoroughly combine. Refrigerating the salad for at least 30 minutes before serving helps meld the flavors.

Before You Begin

Red Bliss potatoes can be substituted for the Yukon Gold potatoes.

Instructions

Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

Drain potatoes thoroughly in colander, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle brine and mustard together in bowl, then drizzle over potatoes, carefully tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.

Combine mayonnaise, onion, celery, vinegar, celery seeds, pickles, remaining 1 tablespoon pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add cooled potato mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated for up to 2 days.)