Potato Salad - Almost Like Mom Used To Make

Recipe Ingredients

4 lbs	1816g / 64oz	Boiling potatoes, white or red-skinned
1/2 cup	118ml	Sweet pickle juice
1/2 cup	31g / 1.1oz	Diced red onion
1 cup	237ml	Mayonnaise*
1 cup	237ml	Sour cream*
3 tablespoons	45ml	Horseradish mustard
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly ground black pepper
1 cup	146g / 5.1oz	Diced sweet pickles
1/4 cup	36g / 1.3oz	Chopped chives
6		Hard-cooked eggs
		Paprika for garnish

Recipe Instructions

* can be light

Peel the potatoes and cut into 1-inch pieces.

Shell the hard-cooked eggs and cut into 1-inch pieces.

In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drain and transfer to a large bowl. Pour the pickle juice over the hot potatoes, stir gently and cool to room temperature.

Place the diced red onion in a small bowl and cover with ice water. Let sit 20 minutes to reduce the acidity. Drain and squeeze out the excess moisture with a paper towel. Add to the potatoes.

In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt, pepper, pickles and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again. Spoon into a serving container. The salad can be prepared up to 1 day ahead. Refrigerate, covered.

Sprinkle salad with paprika at serving time.

Source:
"More Cajun Cooking"

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