Best Classic Potato Salad Tarifi

Malzemeler

• 5 pounds russet potatoes, peeled4 large eggs4 teaspoons kosher salt, divided, or to taste1 cup mayonnaise5 stalks green onions, sliced (white and green parts)2 stalks celery, finely chopped0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice0.33333334326744 cup sour cream3 tablespoons yellow mustard1 tablespoon chopped fresh dill2 teaspoons pickle juice0.75 teaspoon ground black pepper0.25 teaspoon ground paprika0.25 cup sliced green olives with pimientos

Hazırlanışı

1. Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
2. Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
3. Peel and chop eggs; set aside.
4. Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
5. Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

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