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POTATO SALAD ALMOST LIKE MOM USED TO MAKE Recipe
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| Ingredients | | | 4 | pound | boiling potatoes | | | 1/2 | cup | sweet pickle juice | | | 1/2 | cup | red onion, diced | | | 1 | cup | mayonnaise, (can be light) | | | 1 | cup | sour cream, (can be light) | | | 3 | tablespoon | horseradish mustard | | | 1 | teaspoon | salt 1 ts black pepper, freshly ground | | | 1 | | pepper, freshly ground | | | 1 | cup | sweet pickles, diced | | | 1/4 | cup | chives, chopped | | | 6 | each | hard-cooked eggs, shelled and cut into 1 inch pieces | | | 1 | | paprika, as garnish | | | | | |
Directions:
| 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.
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