8 potatoes
250 ml green onions, chopped 1 cup
175 ml dill pickle, chopped 3/4 cup
25 ml vinegar 2 tbsp
salt & pepper
5 ml dry mustard 1 tsp
5 ml sugar 1 tsp
175 ml sour cream 3/4 cup
50 ml salad dressing 1/4 cup
10 ml dijon mustard 2 tsp
4 hard cooked eggs, finely chopped
paprika
Cook potatoes in boiling water until done. Drain. Peel and dice. Transfer to a large bowl. Add green onions, pickles, vinegar, salt, pepper, dry mustard and sugar. Toss well.
In small bowl, combine sour cream, salad dressing, dijon mustard and chopped eggs. Toss with potato mixture and adjust seasonings. Refrigerate 1 hour. Sprinkle with paprika before serving.
Serves 8