Potato and Pickle Salad

By HeidiHo5

Ingredients

• 1 1/2 pounds small tri-colored potatoes
• 1/2 cup mayonnaise
• 1/4 cup chopped sweet pickles
• 3 tablespoons pickle juice
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 5 hardboiled eggs, chopped
• 2 tablespoons chopped fresh parsley, for garnish
• Paprika, for garnish

Preparation

Step 1

Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.

In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.