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~