Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boiling potatoes 3 tb Horseradish mustard
- white- or red-skinned 1 ts Salt
- peeled and cut into 1 ts Freshly ground black pepper
- 1-inch pieces 1 c Diced sweet pickles
1/2 c Sweet pickle juice 1/4 c Chopped chives
1/2 c Diced red onion 6 Hard-cooked eggs; shelled
1 c Mayonnaise (can be light) - and cut into 1-inch pieces
1 c Sour cream (can be light) 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.

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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