Total Time
50mins
Prep 10 mins
Cook 40 mins

I got this recipe from a magazine, and modified it a little. It is very good, and you can even eat it warm.

Ingredients Nutrition

Directions

  1. 1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 40 minutes. The potatoes are done when an inserted knife comes out clean.
  2. 2. Drain them and let cool, then dice into half-inch pieces, leaving on the skins. Toss with the onion, eggs, celery and celery seed.
  3. 3. In a separate bowl, blend the mayonnaise, sour cream, salt, pepper, sugar, mustard and bread and butter pickle juice. Pour over the potatoes and mix it all gently.
  4. 4. Garnish with chopped scallions and chopped cilantro.
  5. 5. Refrigerate for four hours before serving.