Jan's Pickle Barrel Potato Salad
- 3 lbs. small new potatoes, unpeeled and scrubbed
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 Tbl. Dijon mustard
- 1/4-1/2 tsp. freshly ground pepper
- 6 hard-cooked eggs, chopped
- 1 small white onion, chopped
- 2/3 cup chopped dill pickles
Preparation time 25mins
Cooking time 145mins
Place the potatoes and salt in a large pot of water (enough to cover potatoes). Bring to a boil and simmer until tender (about 25 minutes). Drain the potatoes, and place in the refrigerator to cool before cubing.
Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop all but one of the cooled eggs. (Save the remaining egg to slice and garnish top)
Mix the mayonnaise, sour cream, mustard, 1/4 tsp. salt and pepper in small bowl.
In large bowl, add cooled, cubed potatoes, chopped eggs, chopped onion and chopped pickles. Toss with the mayonnaise mixture and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors.
Just before serving, garnish with sliced egg and a few sprinkles of cracked pepper.