Red Skin Dill Potato Salad

Total Time
Prep 10 mins
Cook 45 mins

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 Nutrition


  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.


Most Helpful

We loved this salad. I have never made a potato salad with pickle juice and chopped up dills. DH kept eating and eating and eating, that to me is the biggest compliment. Thank you for sharing, its a keeper for sure.

mommyoffour September 12, 2013

Great potato salad. Loved all the dill flavors. Served it chilled, will try warm next time.

adopt a greyhound September 02, 2012

Oh my gosh is this potato salad good! I always make my grandma's recipe that my mom taught me how to make and we love that and this one is right up there with grandma's. Wouldnt have a problem serving this one warm especially with my DH always wanting a "taste" which is a small bowl full. Liked using the red potatoes for a change, not a lot of hard boiled eggs, the red onion has a milder flavor, and love dijon mustard. This potato salad will be made often! Thank you hon for sharing your recipe! Made and reviewed for the Australian/NewZealand Forum's Recipe Swap #65 - June 2012.

lauralie41 July 01, 2012

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