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Serves 4-6

Ingredients:

• 1 & 1/2 lbs MountainKing® Russet Potatoes, peeled and quartered
• 2 eggs
• 1⁄4 cup sweet pickle juice
• 1⁄2 cup mayonnaise
• 1/2 cup sweet pickles, chopped
• 1⁄2 cup celery, diced
• 1⁄2 cup green onions, chopped
• 2 tablespoons parsley, chopped
• 1 tablespoon prepared yellow mustard
• 1 teaspoon sugar
• salt, pepper, and cayenne to taste

Directions:

1. Boil potatoes and eggs in salted water. Cook just until potatoes are tender, 8-10 minutes or until easily pierced with a knife. Drain; set eggs aside to cool.
2. Transfer drained, hot potatoes to a bowl and add pickle juice. Let stand until potatoes are cool. This gives the potato salad it's great flavor.
3. Meanwhile, peel and slice eggs into quarter inch rounds.
4. Combine the remaining ingredients in a separate bowl. Gently stir in potatoes and eggs. Serve salad cold or at room temperature. Can be prepared up to 2 days ahead and stored in an air-tight container in the refrigerator.