Ingredients:

• 2 lbs potatoes, boiled in their skin & cooled.

Brine: Combine ingredients & boil for 5 minutes

• 1 cup white vinegar
• 1 1/3 cup water
• 3/4 cup sugar
• 1 onion, chopped
• salt & pepper, to taste

Dressing: Mix well & refrigerate while making the rest of the salad.

• 1/2 cup mayonnaise
• 3/4 cup sour cream
• 2 1/2 Tbsp tarragon vinegar
• 1 1/2 tsp salt
• 3/4 tsp salt
• 3/4 tsp celery seed

Salad:

• 3/4 cup sliced green onions
• 1 sm jar chopped pimientos
• 3 hard cooked eggs, chopped
• *parsley?

Directions:

Peel potatoes & slice thin. Pour hot brine over them. Let marinate for 24 hours.

Drain in colander but do not drain dry. Add mayonnaise, enough to make it as creamy as you like.
It’s better to make it the day before, or even 2 days before.

Mix potatoes & green onion in a bowl.
Drain pimientos well & dry on a paper towel before adding so the salad doesn’t turn pink.
Add chopped eggs.

Mix dressing gently with all the above ingredients and keep refrigerated until ready to serve.

~cdkitchen.com~