Those who know me well will think this is an odd dish for me to make, because they know that I’m allergic to potatoes. Yes, potatoes. I have a number of food allergies, and potatoes is one of them. However, a neighbor invited us over for a 4th of July dinner and asked me to make some potato salad. I was happy to contribute to the meal and I knew that Mr. RK, who loves all things potatoes, would love some. Because of my allergy, I tend not to cook them.
I needed a recipe that I knew I could trust, because, after all, I wouldn’t be able to taste it. I turned to America’s Test Kitchen. They test their recipes at least 40-50 times before they publish it so I felt confident that it would be good. First, they tested all types of potatoes and determined that Yukon Golds make the best potato salad. Russet potatoes are too starchy.
Wash, peel, and chop 2 pounds of Yukon Gold potatoes into 3/4 inch cubes.
Put the potatoes in a large pot with cold water to cover by 1 inch. Bring it to a boil over a high heat and add some salt and then reduce the heat to medium low. Simmer until the potatoes are tender, about 10 minutes. Then, drain the potatoes thoroughly, and spread them out on a rimmed baking sheet. (your potatoes won’t be so crowded in the pan, I doubled the recipe)
In a small bowl or measuring cup, mix 3 tablespoons of pickle juice and 2 tablespoons of mustard together. Drizzle this mixture over the potatoes and toss gently to evenly coat them. Cover the potatoes and refrigerate until cooled, about 30 minutes. I’ve increased the pickle juice and mustard from the original recipe because Mr RK felt the mustard flavor could be stronger. You can use the traditional yellow mustard or get a little creative, like I did, and used my favorite spiced honey mustard.
After the potatoes have cooled, mix one more tablespoon of pickle juice with some chopped pickles, salt, pepper, celery seed, mayonnaise, sour cream, onion and and chopped celery in a large bowl. Use the bowl you’re going to serve the salad in. Of course, I used non dairy sour cream and egg free mayonnaise. I use Follow Your Heart organic Vegenaise. You’ll find this in the refrigerated section of your Natural Foods store. I think it tastes much better than any of the ones you’ll find on the shelf.
The original recipe calls for red onions but I have lots of green onions in my garden so I used the white, bottom part of some green onions. They’re milder than red onions, but it will be good either way.
When the potatoes are cool, dump them into the bowl and fold gently. I find that a rubber spatula works well for this. Potato salad is one of those foods that taste better after it’s sat around for awhile, so it’s better to let it “marinate” in the dressing for a few hours, in your refrigerator, before you serve it.
This is really good potato salad...or so I’m told.
Adapted from America’s Test Kitchen’s All American Potato Salad recipe
Makes 6 servings - Use organic ingredients whenever possible
2 lbs Yukon Gold potatoes
5 tablespoons pickle juice
2 tablespoons yellow mustard, or your favorite flavored mustard.
1/4 cup finely chopped dill pickles
1 rib celery, chopped fine
1/4 cup chopped red onion or the white bottoms of green onions
1/2 cup mayonnaise (I use Follow Your Heart Organic Vegenaise)
1/4 cup non dairy sour cream (I use Tofutti brand)
1/2 teaspoon celery seed
1 1/2 teaspoons salt
1/4 teaspoon pepper
onion greens for garnish
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.
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.
Mix the remaining tablespoon 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.
Refrigerate at least one hour or more before serving. This can be made the night before.