Ingredients
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3 1/2 lbs red potatoes, cut into 3/4-inch pieces with skins on
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1/2-1 cup pickle juice
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3/4 cup mayonnaise
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1/3 cup buttermilk
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2 -3 tablespoons fresh dill, chopped (or 1/2-1 t dried dill)
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4 teaspoons Dijon mustard
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1 teaspoon sugar
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1/2-1 tablespoon cracked black pepper
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1/2 cup red onion, chopped
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3 hardboiled egg, peeled and chopped
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3 dill pickles, chopped
Instructions
- 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.