r i p e

Potato Salad    (printer friendly)
Makes 6 to 8 servings

Potato Salad3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/8 cup juices from jar of sweet pickles
1/8 cup juices from jar of dill pickles

3/4 cup mayonnaise
1/3 cup sour cream
4 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/4 cup chopped sweet pickles
1/4 cup chopped dill pickles

1. Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.

2. Whisk mayonnaise, sour cream, mustard, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, and pickles and toss gently to blend. Season to taste with salt.

Can be made one day ahead.