Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pickle Potato Salad
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- Level: Easy
- Total: 2 hr 30 min (includes chilling)
- Active: 30 min
- Yield: 6 to 8 servings
If you love a creamy potato salad, try this version, which is rich with mayonnaise, sour cream and chopped hard cooked eggs while cool and crunchy from celery and scallion. The star, though, is chopped dill pickles with a shot of pickle brine for an extra sweet-and-sour kick.
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Directions
- Cook 2 pounds chopped peeled russet potatoes in salted simmering water until tender, 10 minutes. Drain and toss with 2 tablespoons cider vinegar and 1/2 teaspoon kosher salt, then cool 10 minutes. Whisk together 1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons each pickle brine and mustard and 1/2 teaspoon sugar in a large bowl; stir in 1/3 cup chopped dill pickles, 3 chopped celery stalks, 4 thinly sliced scallions and 1/4 cup chopped parsley. Add the potatoes and toss; season with salt and pepper and stir in 3 chopped hard-boiled eggs. Cover and chill. Sprinkle with paprika before serving.
