Thousand Island Potato Salad
We packed these potato salads with as much flavor as possible by seasoning them in three different stages.
Gather Your Ingredients
Before You Begin
Use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done. Red Bliss potatoes can be substituted for Yukon Gold potatoes.
Instructions
1.
Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer 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, carefully tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.
3.
Combine mayonnaise, onion, ketchup, celery, vinegar, sugar, celery seeds, pickles, remaining 1 tablespoon pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon 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.)
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.