- 3 lbs. small red potatoes
- 3 hard boiled eggs diced
- 1/4 cup sweet pickle juice
- Salt and pepper
- seasoned salt
- 1 small red onion finely chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 large green pepper - diced
- Peel and halve potatoes. Boil in large saucepan until tender.
- Cool and cut into 1/2" or smaller pieces. Fold in remaining ingredients all at once.
- Refrigerate 1 hour before serving.
Reserve a few slices of egg and pepper to use as garnish.