Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  boiling potatoes white- or red-skinned
                        -- peeled and cut into
                        -- 1-inch pieces
     1/2           cup  sweet pickle juice
     1/2           cup  diced red onion
  1                cup  mayonnaise -- (can be light)
  1                cup  sour cream -- (can be light)
  3        tablespoons  horseradish mustard
  1           teaspoon  salt
  1           teaspoon  freshly ground black pepper
  1                cup  diced sweet pickles
     1/4           cup  chopped chives
  6                     hard-cooked eggs -- shelled and cut
                        -- into 1-inch pieces
                        paprika for garnishing salad

Preparation:

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.

Nutritional Information:

217 Calories (kcal); 24g Total Fat; (92% calories from fat); 1g Protein; 3g Carbohydrate; 18mg Cholesterol; 419mg Sodium