Michael’s Potato Salad

By Joelene

Use red-skinned boiling potatoes, not red-skinned new potatoes.

Ingredients

• 3 pounds red-skinned boiling potatoes, peeled and cut into 1-inch pieces
• 1/4 cup sweet pickle juice
• 3/4 cup prepared mayonnaise
• 1/3 cup buttermilk
• 4 teaspoons Dijon mustard
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1/2 cup each diced red onion, celery and sweet pickles
• 3 hard-cooked eggs, chopped

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Drain and transfer to a large bowl. Drizzle the pickle juice over the warm potatoes, then toss gently. Cool to room temperature.

Combine the remaining ingredients in a large bowl and fold gently into the potatoes using a rubber spatula. Serve or refrigerate, covered. Bring to room temperature before serving.