Soul Tater Salad

• 4 to 5 medium potatoes (2 lb.)
• 2/3 c. sweet pickle juice
• 1 Tbsp. prepared mustard
• dash of bottled hot pepper sauce
• 3 green onions, chopped
• 1 small red or green bell pepper, chopped (1 c.)
• 3 hard-cooked eggs, chopped
• 1/2 c. thinly sliced sweet pickles
• pickled red or green pepper strips (optional)
• sweet pickle slices (optional)

1. In a 3-quart saucepan, cook potatoes, uncovered, in boiling salted water about 25 minutes or until tender.
2. Drain, peel and cube potatoes.
3. In a large bowl, combine pickle juice, prepared mustard and bottled hot pepper sauce.
4. Add cubed potatoes, onions, chopped pepper, chopped eggs and pickle slices; toss to coat. Serve warm or chilled.
5. Garnish with pickled pepper strips and pickle slices, if desired.
6. Makes 10 to 12 servings.

potatoes, sweet pickle juice, mustard, pepper sauce, green onions, red, eggs, sweet pickles, pepper, sweet pickle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642052 (may not work)