My maternal grandmother made several different types of potato salad, each specific to different occasions. This wonderful creamy version was the potato salad she always made to accompany her Sloppy Joes. She would vary the recipe slightly from time to time. She would sometimes use mayo, other times salad dressing. And even though she usually used a sweet pickle, she also sometimes used a dill pickle. I'm not sure if it was a matter of taste or simply what was available in the fridge. Our family always enjoyed whichever tasty version she made, but my favorite was with Hellmann's mayonnaise and a sweet pickle.
In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. When cool enough to handle, peel and cube potatoes. In a large bowl, combine pickles, pickle juice, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to coat. Cover and chill thoroughly, for 6 to 24 hours. Sprinkle with additional paprika before serving, if desired.
Make 12 side-dish servings.
If available, use firm-textured, full-flavored Yukon Gold potatoes. They hold their shape after cooking and won?t turn mushy in the salad. Make sure not to overcook the potatoes. Use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potatos, they are done.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 12|
|Calories from Fat: 171 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 536.3mg||165 %|
|Sodium 410mg||14 %|
|Potassium 648.3mg||17 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 21.5g|
|Protein 18.4g||26 %|
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Calories per serving: 337
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