In at least 1 quart boiling water, in covered saucepan, cook potatoes with 1 tablespoon salt until fork tender, about 2 minutes after coming to a boil. Drain well in colander.
In serving bowl combine mayonnaise, sour cream, pickle juice, mustard, salt, and pepper. Mix until well blended. In large bowl combine celery, pickle relish, onions, hard cooked eggs and warm potatoes. Toss lightly. Add dressing. Toss lightly and chill, covered, for several hours. Serves 4-6.
By Robin from Washington, IA
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