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Enjoy this recipe from All-Time-Favorite Recipes from South Carolina Cooks.
Submitted by: Zoe Bennett from Columbia, SC
3 pounds russet potatoes, peeled and cubed
4 hard-boiled eggs, peeled and chopped
1/4 c. dill pickles, chopped
1 T. dill pickle juice
1/4 c. sweet pickles, chopped
1 T. sweet pickle juice
1/2 c. yellow onion, finely minced
1 c. mayonnaise
1/4 c. mustard
1/2 t. sea salt
1/4 t. pepper
Garnish: paprika
Bring a large stockpot of water to boil over high heat.
Add potatoes and cook for approximately 10 minutes
or until tender. Drain; allow potatoes to cool. While
potatoes are cooling, combine mayonnaise, mustard,
onion, pickles, pickle juice, hard-boiled eggs, salt
and pepper in a large bowl and mix well. Fold cooled
potatoes into mayonnaise mixture and garnish with
paprika. Serves 10 to 12. | |
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Bring a large stockpot of water to boil over high heat.
Add potatoes and cook for approximately 10 minutes
or until tender. Drain; allow potatoes to cool. While
potatoes are cooling, combine mayonnaise, mustard,
onion, pickles, pickle juice, hard-boiled eggs, salt
and pepper in a large bowl and mix well. Fold cooled
potatoes into mayonnaise mixture and garnish with
paprika. Serves 10 to 12. |
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