Red Skin Dill Potato Salad

Name: Red Skin Dill Potato Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 1587.57 g red potatoes, cut into 3/4-inch pieces with skins on; 118.29-236.59 ml pickle juice; 177.44 ml mayonnaise; 78.78 ml buttermilk; 29.58-44.37 ml fresh dill, chopped (or 1/2-1 t dried dill); 19.71 ml Dijon mustard; 4.92 ml sugar; 7.39-14.79 ml cracked black pepper; 3 hardboiled egg, peeled and chopped; 118.29 ml red onion, chopped; 3 dill pickles, chopped

Community Pick

Submitted by Mom2Rose

"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."

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photo by Tisme

Ready In:: 55mins
Ingredients:: 11
Serves:: 6

ingredients

1587.57 g red potatoes, cut into 3/4-inch pieces with skins on
118.29-236.59 ml pickle juice
177.44 ml mayonnaise
78.78 ml buttermilk
29.58-44.37 ml fresh dill, chopped (or 1/2-1 t dried dill)
19.71 ml Dijon mustard
4.92 ml sugar
7.39-14.79 ml cracked black pepper
3 hardboiled egg, peeled and chopped
118.29 ml red onion, chopped
3 dill pickles, chopped

directions

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.

Questions & Replies

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Reviews

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.

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

adopt a greyhound
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
I really wasn't sure about this one, but decided to try it. WOW am I glad. I don't think I let the potatoes drain quite enough, but no problem. They still soaked up the dill juice (and maybe a little water). I think I added the mayo mixture before they were cool enough, but again, no problem. I couldn't wait to try it, and even warm, delicious!!! Can't wait for this bowl of potato salad to get cold, and sit a while. I used Nathan's pickles and pickle juice, and Kraft mayo, and made my own buttermilk. Wonderful.

Bliss
Super easy! I was looking for something just a little bit different that my usual recipe and this is a keeper. I didn't have buttermilk and only had normal potatoes but still turned out fab. I upped the amount of mustard but that is just personal preference.

zamgirl

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Tweaks

The original recipe is awesome! I can't help but add chopped bacon to mine. Also made once subbing chopped cilantro instead of dill (didn't have any) and was a nice variation.

Thumbs
This is one great recipe! I used gherkins instead of dill and added some chopped chives and parsley, everything else was as per recipe. I only got to serve half the salad with dinner as DD tasted it beforehand and sat down to a plate full of this warm before dinner! DS and his GF loved this salad and there was a bit of a fight over who should take the leftovers for lunch next day. Everyone loved this salad, this is a definate to make again! Thanks Mom2Rose for a great recipe.

Tisme
This recipe was super easy and everyone loved it. I used sweet pickle juice instead of dill pickle and I think it really appealed to the kids who don't usually like potato salad. Oh, and the next day it was even better as the sauce to a chance to sink into the potatoes. (I had kept it cold the day before.)

MarketingVirgo
I see a theme here, we ate this warm too!! It was delicious and fresh tasting despite using dried dill. My husband typically doesn't like potato salad and he loved this. For me I will add a little more buttermilk & mayo as I like it a little more wet (though I may have used too many potatoes). I cut the recipe in half easily and I used scallions in place of the red onions as I always do in salads. I will be making this again, especially since it was so delicious warm with grilled chicken last night, and it is quick bc it is not really necessary to let the potatoes cool all the way.

Jules127