Lunch: Potato and Pickle Salad

Ingredients

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

Instructions

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

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