Grandma's Creamy Potato Salad

By Beefman-2

Ingredients

• 6 medium Yukon Gold potatoes; or other waxy, boiling potatoes (about 2 lbs)
• 6 large Eggs; hard-boiled, coarsely chopped
• 1 large pickle; finely chopped (sweet or dill)
• 1 tbsp pickle juice; (optional)
• 3/4 cup mayonnaise or salad dressing
• 1/2 cup Sour cream
• 1 tbsp Cider vinegar
• 2 tsp Prepared mustard
• 1 tsp Salt
• 1/2 tsp white pepper; freshly ground
• 1 tsp Onion powder
• Sweet paprika; to taste (add half to ingredients, use half for garnish)

Preparation

Step 1

In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. When cool enough to handle, peel and cube potatoes. In a large bowl, combine pickles, pickle juice, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to coat. Cover and chill thoroughly, for 6 to 24 hours. Sprinkle with additional paprika before serving, if desired.

Make 12 side-dish servings.