Classic Potato Salad with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 lbs. new potatoes or Yukon Gold Potatoes
3 large celery stalks, finely minced
½ cup finely minced sweet onion
1 cup finely minced dill pickles
¼ cup roughly chopped fresh dill weed
1 16 oz. jar Frank’s Mustard Kraut, lightly drained
1 cup mayonnaise
3 tbsp. yellow mustard
2 tbsp. dill pickle brine
1 tbsp. white vinegar
¼ tsp. garlic powder
1 ½ tsp. paprika or smoked paprika
1 tsp. celery seed
1 tsp. sugar
1 – 2 tsp. salt, or to taste
½ tsp. black pepper, or to taste
Fresh chives for garnish, minced (optional)
Instructions
- Scrub the potatoes clean and dry well. Chop into small, even chunks. Place the chopped potatoes in a large pot and fill with cool water, covering the potatoes by a couple inches. Add a large dash of salt. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork tender.
- Drain the potatoes and rinse with cool water. Set aside and let cool to room temperature.
- Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, yellow mustard, pickle brine, white vinegar, garlic powder, paprika, celery seed, sugar, salt, and pepper.
- Place the cooled potatoes in a large bowl. Add the celery, sweet onion, dill pickles, fresh dill weed, and Frank’s Mustard Kraut. Add the dressing and stir to coat, mashing the potatoes slightly so the mixture becomes creamy. Taste and add more salt if necessary.
- This can be served immediately. However, it tastes best if you cover and let chill in the refrigerator for at least 1 hour and up to 24 hours.
