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This potato salad is perfect to take to a picnic, a potluck, a backyard barbecue....or to your dining room table!

12 medium white rose or russet potatoes

2 tablespoons distilled white vinegar

2 tablespoons granulated sugar

1 large red or white onion, chopped

2 cups diced celery

1 (2-ounce) can sliced olives

1 cup chopped bread and butter pickles (or dill, if you prefer)

2 tablespoons chopped fresh flat leaf parsley

1 small green sweet (bell) pepper, finely chopped

2 large hard-cooked eggs, finely minced

1/2 cup sour cream

2 cups mayonnaise

2 tablespoons pickle juice from jar

2 teaspoons dry mustard

1 teaspoon celery seeds

Kosher salt and freshly ground black pepper to taste

Paprika for sprinkling

1. Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 2 tablespoons salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.
2. When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl and gently toss with vinegar and sugar. Add the onion, celery, olives, pickles, parsley and green pepper.
3. In small bowl, mix together the minced eggs, sour cream, mayonnaise, pickle juice, dry mustard, celery seeds, salt and pepper. Add to potato mixture and stir gently to combine well.
4. Sprinkle with paprika for garnish. Refrigerate until ready to serve or take to the picnic!

Makes 16 servings.

Nutritional Facts Per Serving: 262.3 calories; 42% calories from fat; 12.6g total fat; 40.9mg cholesterol; 343.1mg sodium; 752.6mg potassium; 35.2g carbohydrates; 2.3g fiber; 5.1g sugar; 32.8g net carbs; 4.1g protein.

Copyright 1999 Hope Pryor, please see Terms of Use.