Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon Gold Potatoes; 1-1/2 teaspoon Salt, Divided; 5 Tablespoons Pickle Juice, Divided; 2 Tablespoons Yellow Mustard Or Your Favorite Flavored Mustard; 1/4 cups Finely Chopped Dill Pickles; 1 stick Celery, Chopped Fine; 1/4 cups Chopped Red Onion Or White Bottoms Of Green Onions; 1/2 cups Mayonnaise (I Use Organic Vegenaise); 1/4 cups Non Dairy Sour Cream; 1/2 teaspoons Celery Seed; 1/4 teaspoons Ground Black Pepper; Chopped Green Onion For Garnish

Servings: persons

2 pounds Yukon Gold Potatoes
1-1/2 teaspoon Salt, Divided
5 Tablespoons Pickle Juice, Divided
2 Tablespoons Yellow Mustard Or Your Favorite Flavored Mustard
1/4 cups Finely Chopped Dill Pickles
1 stick Celery, Chopped Fine
1/4 cups Chopped Red Onion Or White Bottoms Of Green Onions
1/2 cups Mayonnaise (I Use Organic Vegenaise)
1/4 cups Non Dairy Sour Cream
1/2 teaspoons Celery Seed
1/4 teaspoons Ground Black Pepper
Chopped Green Onion For Garnish

1
Wash, peel and cut the potatoes into 3/4 inch cubes. Put the potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat and add 1 teaspoon of the salt. Reduce heat to medium low and simmer for 10 minutes or until potatoes are tender.
2
Drain the potatoes well and spread them out in a rimmed baking sheet. Mix together 3 tablespoons of the pickle juice with the mustard in a bowl or measuring cup. Drizzle over the potatoes and toss gently to evenly coat. Cover and refrigerate for 30 minutes.
3
Mix the remaining 2 tablespoons of pickle juice with the chopped pickles, chopped celery, chopped onion, mayonnaise, sour cream, celery seed, the remaining salt and the pepper in a large serving bowl. Dump the cooled potatoes into the mixture and fold gently.
4
Refrigerate at least one hour or more before serving, garnished with green onions. This can be made the night before.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Yukon Gold Potatoes, 1-1/2 teaspoon Salt, Divided, 5 Tablespoons Pickle Juice, Divided, 2 Tablespoons Yellow Mustard Or Your Favorite Flavored Mustard, and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions