Recipe - Potato Salad Almost Like Mom Used To Make

4 pound Boiling potatoes
white or redskinned
peeled and cut into
1inch pieces
One half cup Sweet pickle juice
One half cup Diced red onion
1 cup Mayonnaise (can be light)
1 cup Sour cream (can be light)
3 tablespoon Horseradish mustard
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 cup Diced sweet pickles
One fourth cup Chopped chives
6 Hardcooked eggs; shelled
and cut into 1inch pieces
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 minced 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.