Large, dusty-looking russet potatoes change the texture of potato salad.
Create a fluffy potato salad reminiscent of the texture of a baked potato by using russet potatoes instead of a waxy red or white potatoes. Russets are high-starch potatoes favored for mashed and baked potatoes, but not usually for potato salad. Once cooked, russets fall to pieces. Take advantage of this texture and use it for a fluffy, rather than chunky, potato salad.
Instructions
1. Bring a large pot of water to a boil over medium-high heat.
2. Add 2 lbs. (2 to 3 extra large potatoes) of scrubbed russet potatoes to the rapidly boiling water.
3. Cook the whole potatoes for 20 to 30 minutes or until a knife easily slides through the center of the largest potato.
4. Drain the potatoes in the colander and rinse them with cold water to chill.
5. Peel and cube the potatoes into 1-inch chunks.
6. Combine the potatoes, eggs, pickles, celery, onion and optional bell pepper in a large mixing bowl.
7. Combine the mayonnaise, sour cream, 1 tbsp. of pickle juice, yellow mustard, paprika and black pepper in a small, separate bowl.
8. Whisk the dressing ingredients until smooth. Add more pickle juice if needed to thin the dressing to make it pourable.
9. Pour the dressing over the potato mixture in the larger bowl and stir to coat the vegetables.
10. Chill the potato salad for at least 2 hours to thoroughly chill and combine the flavors.
Tags: potato salad, russet potatoes, pickle juice, potato salad
