Ingredients:
3 1/2 lbs red potatoes, cut into 3/4-inch pieces with skins on
1/2-1 cup pickle juice
3/4 cup mayonnaise
1/3 cup buttermilk
2 -3 tablespoons fresh dill, chopped ( or 1/2-1 t dried dill)
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2-1 tablespoon cracked black pepper
3 hardboiled egg, peeled and chopped
1/2 cup red onions, chopped
3 dill pickles, chopped
Directions:
Cook potatoes in boiling water for approximately 10 minutes.
Drain; transfer to a large bowl.
Drizzle pickle juices over hot potatoes and toss gently.
Cool to room temperature.
Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
Pour over potatoes.
Add eggs, onions and pickles to potato salad and toss to blend.
Refrigerate until serving time.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.