Potato salad almost like mom used to make
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Potato salad almost like mom used to make
  Potato    Salad    Vegetables  
Last updated 6/12/2012 1:18:54 AM. Recipe ID 49993. Report a problem with this recipe.
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      Title: Potato salad almost like mom used to make
 Categories: Salads, Vegetables
      Yield: 10 Servings
 
      4 lb Boiling potatoes
           - white- or red-skinned
           - peeled and cut into
           - 1-inch pieces
    1/2 c  Sweet pickle juice
    1/2 c  Diced red onion
      1 c  Mayonnaise (can be light)
      1 c  Sour cream (can be light)
      3 tb Horseradish mustard
      1 ts Salt
      1 ts Freshly ground black pepper
      1 c  Diced sweet pickles
    1/4 c  Chopped chives
      6    Hard-cooked eggs; shelled
           - and cut into 1-inch pieces
           Paprika for garnishing salad
 
  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.
 




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Recipe ID 49993 (Apr 03, 2005)

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