Turkey's Famous Potato Salad

4 lbs. white or red potatoes boiled, skinned, and cut into 1 inch pieces
1/2 cup sweet pickle juice
1/2 cup diced red onion
1 cup mayonnaise
1 cup sour cream
3 tablespoons horseradish mustard
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup diced sweet pickles
1/4 cup chopped fresh chives
6 boiled eggs, cut into 1 inch pieces
Paprika for garnishing

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.

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 paper towels. Then add to the potatoes.

In a medium bowl mix 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.

Better when prepared a day ahead. Refrigerate covered.

Sprinkle with paprika at serving time.

Makes about 10 servings.