Red Skin Dill Potato Salad

By kscribner

Total 55 min
10 min prep

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 1/2-1lb 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 onion, chopped
• 3 dill pickles, chopped

Details

Servings 6
Adapted from recipezaar.com

Preparation

Step 1

1 Cook potatoes in boiling water for approximately 10 minutes.

2 Drain; transfer to a large bowl.

3 Drizzle pickle juices over hot potatoes and toss gently.

4 Cool to room temperature.

5 Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.

6 Pour over potatoes.

7 Add eggs, onions and pickles to potato salad and toss to blend.

8 Refrigerate until serving time.