Salad Recipes Potato Salad Recipe from Vermont Living Magazine
This delicious potato recipe features fresh eggs, mayo and sweet pickle juice. Try this wonderful Potato Salad Recipe from Vermont Living Magazine. Vermont Living features Vermont recipes, chef recipes, pet recipes and classic New England recipes. Scroll down for the Recipe of the Day. Thank you for visiting Vermont Living Magazine. For discount cook books, baking supplies, kitchen appliances, cookware and chef tools visit the Cooking and Kitchenware section of FreeWorldMall.com.
Ingredients
Directions
3 lbs. small red potatoes
3 hard boiled eggs, diced
1/4 cup sweet pickle juice
Sal and pepper
seasoned salt
1 small red onion, finely chopped
1 cup sour cream
1 cup mayonnaise
1 large green pepper - diced
paprika
Peel and halve potatoes. Boil in large saucepan until tender. Cool and cut into 1/2" or smaller pieces. Fold in remaining ingredients all at once. Refrigerate 1 hour before serving.
Tip: Reserve a few slices of egg and pepper to use as garnish.
© 2012 
