Potato and Pickle Salad

• 1 1/2 pounds small tri-colored potatoes
• 1/2 cup mayonnaise
• 1/4 cup chopped sweet pickles
• 3 tablespoons pickle juice
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 5 hardboiled eggs, chopped
• 2 tablespoons chopped fresh parsley, for garnish
• Paprika, for garnish

1. Place the potatoes in a large pot and cover with cold water by 1 inch.
2. Bring to a boil over medium-high heat.
3. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside.
4. When cool enough to handle, slice the potatoes in half.
5. In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing.
6. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing.
7. Taste, and adjust the seasoning as needed.
8. Garnish with parsley and paprika.

potatoes, mayonnaise, sweet pickles, pickle juice, yellow mustard, kosher salt, freshly ground black pepper, red onion, eggs, fresh parsley, paprika

Taken from www.foodnetwork.com/recipes/potato-and-pickle-salad.html (may not work)