from Karen Eisenmann
-5 pounds potatoes (red works well)
Cook until tender in salted boiling water with skins on and peel when cool enough to handle. Cut into large chunks.
Mix the following in large bowl and fold potatoes into mixture.
- 1 large onion, diced
- 4-6 dill pickle quarters -- Use Claassen Dill Spears
- 1 Tbs. Dried Dill (or to taste)
- 2-3 Tbs. Mustard (to taste)
- 1/4 C. vegetable oil
- pepper & salt (to taste)
- 2 C. Creme' Fraiche or Sour Cream --add more if needed to keep salad moist