Bread and Butter Pickle Potato Salad
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Cooking tools:
- Stockpot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2-1/4 pounds (1 kg) Yellow Potatoes, cut into 1-inch cubes
- As Needed Cold Water
- 2 tablespoons Salt
- 3 each (15g) Garlic Cloves, smashed
- ¼ cup Champagne Vinegar (Rice Vinegar can be subbed)
- ¾ cup (180ml) Mayonnaise
- ¼ cup (60ml) Yellow Mustard
- ½ cup (120ml) Sour Cream
- ₁⁄₃ cup (47g) Bread and Butter Pickles, diced ¼ inch
- ₁⁄₃ cup (47g) Red Onions, diced ¼ inch, rinsed with cold water
- 2 tablespoons (3g) Fresh Dill, chopped
- 2 teaspoons (3g) Celery Seed
- ¼ cup (26g) Green Onions, sliced
- 2 teaspoons Salt
- 2 teaspoons Freshly Ground Black Pepper
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