Red Skin Dill Potato Salad |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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There are no words!! My hubby and I eat this warm it is so good - we just can't wait for the potatoes to cool before adding the dressing to them! This was originally a Bon Appetit/Gourmet recipe that has been tweaked to our family's liking! Cooking time includes time for the potatoes to cool. 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 onion, chopped |
3 dill pickles, chopped |
Directions:
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.
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