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Submitted by Sarah Drach
While experimenting with red potatoes in the kitchen, this delicious salad came about. The combination of crunch and creamy makes this a super comforting dish.
8 medium red potatoes (boiled in hot water until soft)
3 sour pickles (diced)
1 heaping cup shredded carrots
1 small purple onion, finely diced
parsley flakes, for garnish
3/4 cup mayonnaise
1/4 cup pickle juice
juice of 1/2 a lemon
salt, to taste
pepper, to taste
Cube cooked potatoes leaving the skin on.
Add rest of ingredients and combine.
Combine all dressing ingredients and pour over salad. Mix well.
Garnish with parsley flakes. Serve chilled.
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