4 lb Boiling potatoes
- white- or red-skinned
- peeled and cut into
- 1-inch pieces
1/2 c  Sweet pickle juice
1/2 c  Diced red onion
1 c  Mayonnaise (can be light)
1 c  Sour cream (can be light)
3 tb Horseradish mustard
1 ts Salt
1 ts Freshly ground black pepper
1 c  Diced sweet pickles
1/4 c  Chopped chives
6    Hard-cooked eggs; shelled
- and cut into 1-inch 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 diced 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.