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Side: Classic Potato Salad

Source of Recipe


From "The Ultimate Burger" by America's Test Kitchen



List of Ingredients



• 2 pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces
  
• ½ teaspoon salt, plus salt for cooking potatoes
  
• ¼ cup finely chopped dill pickles, plus 3 tablespoons brine, divided
  
• 1 tablespoon yellow mustard
  
• ¾ cup mayonnaise
  
• ½ cup finely chopped red onion
  
• 1 celery rib, minced
  
• 2 tablespoons distilled white vinegar, plus extra for seasoning
  
• ½ teaspoon celery seeds
  
• ¼ teaspoon pepper
  
• 2 hard-cooked large eggs, chopped (optional)
  






Instructions



1. Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to simmer over medium-high heat and cook until potatoes are tender, 10 to 15 minutes.
   
   
2. 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, gently tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.
   
   
3. Combine mayonnaise, onion, celery, vinegar, celery seeds, pickles, remaining 1 tablespoon pickle brine, salt, and 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.) Gently fold in eggs, if using. Season with extra vinegar, salt, and pepper to taste before serving.
   
   Serves 4 to 6