Classic American Potato Salad2015-09-03
- Yield : 7 cups
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 60m
This is a delicious mayonnaise-based, pickle loaded, classic potato salad. Check out the prep method for the potatoes. This is the secret to uniformly firm potatoes instead of the ones with mushy outer layer.
- 2 lb. (6) medium russet potatoes, scrubbed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 TB mustard
- 2 TB pickle juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup finely chopped dill pickles
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- ¼ cup finely chopped celery
- ¼ cup finely chopped cooked egg whites
- ¼ cup finely chopped cooked bacon
Boil unpeeled potatoes in enough water to cover just until a knife easily pierces through the center of the potatoes. About 25 minutes.
Drain and cool potatoes just until easy to handle. Peel off skins, discard. Remove any blemishes with a paring knife. Cube and put in a deep large bowl.
Prepare dressing by combining in another bowl, the mayonnaise, sour cream, mustard, pickle juice, salt and pepper. Pour over warm potatoes. Toss gently to coat potatoes. Add pickles, onion, pepper, celery, egg whites, and bacon. Toss again to distribute throughout the salad. Lightly sprinkle the top with paprika. Refrigerate until cold.
Store covered in refrigerator.