Potato salad almost like mom used to make

10 servings

Ingredients

Quantity Ingredient
4 pounds Boiling potatoes white- or red-skinned peeled and cut into 1-inch pieces
½ cup Sweet pickle juice
½ cup Diced red onion
1 cup Mayonnaise (can be light)
1 cup Sour cream (can be light)
3 tablespoons Horseradish mustard
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 cup Diced sweet pickles
¼ cup Chopped chives
6 Hard-cooked eggs; shelled and cut into 1-inch pieces
Paprika for garnishing salad

Directions

1. 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.

2. 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.

3. 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.

4. Sprinkle salad with paprika at serving time.

Recipe by Larry Brown. Printer in the June 8, 1994, issue of The Seattle Times. APB

Submitted By ALAN BURGSTAHLER On 10-20-94

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