---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables
       Yield: 10 servings
       4 lb Boiling potatoes
            - white- or red-skinned
            - peeled and cut into
            - 1-inch pieces
     1/2 c  Sweet pickle juice
     1/2 c  Diced red onion
       1 c  Mayonnaise (can be light)
       1 c  Sour cream (can be light)
       3 tb Horseradish mustard
       1 ts Salt
       1 ts Freshly ground black pepper
       1 c  Diced sweet pickles
     1/4 c  Chopped chives
       6    Hard-cooked eggs; shelled
            - and cut into 1-inch pieces
            Paprika for garnishing salad
   1. In a large saucepan cover the potato pieces with
   cold salted water and set over medium heat.  Bring to
   a boil, then lower the heat slightly and cook
   uncovered, stirring a few times, until the potatoes
   are just tender, about 12 minutes.  Drain and transfer
   to a large bowl.  Pour the pickle juice over the hot
   potatoes, stir gently and cool to room temperature.
   2. Place the diced red onion in a small bowl and cover
   with ice water. Let sit 20 minutes to reduce the
   acidity.  Drain and squeeze out the excess moisture
   with a paper towel.  Add to the potatoes. 3. In a
   medium bowl stir together the mayonnaise, sour cream,
   horseradish mustard, salt, pepper, pickles and chives.
   Pour this mixture over the potatoes and toss gently.
   Add the eggs and toss again.  Spoon into a serving
   container.  The salad can be prepared up to 1 day
   ahead. Refrigerate, covered. 4. Sprinkle salad with
   paprika at serving time.