4 large russet potatoes
2 large eggs
1/3 cup sweet pickle relish
1/4 cup pickle juice
1 tbsp. prepared mustard
1 tbsp. fresh thyme
1 tbsp. cider vinegar
1 1/2 cups elbow macaroni
1 cup mayonnaise
1/2 cup dairy sour cream
1/4 cup ice water
1 small yellow onion, finely diced (approx. 1/2 cup)
1 small sweet red pepper, small diced (approx. 1/2 cup)
1/2 cup frozen peas
1/2 tsp. celery seed
2 scallions, thinly sliced
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika

1. Place potatoes in a pot with water enough to cover and a teaspoon of salt, bring to boil. Place 2 eggs into water on top of the potatoes (this saves a step). After 10 minutes. remove the hard boiled eggs and run under cold water. Continue cooking the potatoes until tender. When just cool enough to handle, peel potatoes and cut into odd shaped 1-inch pieces. while still warm, toss with relish, pickle juice, mustard, thyme, and vinegar and set aside.

2. Cook macaroni and drain.

3. Peel eggs. Chop into small dice.

4. In a large bowl combine macaroni, potato mixture, chopped eggs, mayonnaise, dairy sour cream, ice water, onion, red pepper, peas, celery seed, scallions, parsley, salt & pepper and mix to combine. Adjust S&P. Garnish with paprika.

5. Refrigerate for a couple of hours before serving.

Submitted by: Chef Kurt