Total Time
Prep 20 mins
Cook 10 mins

Drizzling sweet pickle juice over the warm potaotes is the secret to this delicious salad. It is a keeper in my book!!! I usually double the reicpe The original I dont think makes 6/8 servings. Im posting the original size

Ingredients Nutrition


  1. Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes.
  2. Drain: transfer back to the large pot.
  3. Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important).
  4. Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend.
  5. Pour over potatoes.
  6. Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly.
  7. Toss gently to blend.
  8. Season to taste with salt.
  9. Can be made 8 hours ahead.
  10. CHILL.
  11. Bring to room temp to serve.
  12. 6/8 servings
  13. Bon Appetie 2002.
Most Helpful

This salad is a must! At least the way I made it! I used Aristocrat Pickles (in place if the gerkins)which is very sweet and had onions in it. I did use 1 cup including the juice. I added Aristocrat Pickles (juice and chopped pickles and onions) all together to the hot, sliced golden yukons with skin (my chice because thats what I had). I skipped the sugar because the pickles were sweet enough and I did use sweet vadilla onions. I also need to use up my eggs which I used 6 not 3-I do like eggie potato salad!!! I must say I made this for the next day and my DH & DS couldn`t wait so we ate it warm and it was oHHHH SOOO Good. Thanks!

Rita~ July 30, 2006

It was hot and humid here and we had this with a whole deli chicken on the side. We refrigerated it overnight and it was definitely a 5 star salad!

Sharon in Ontario. Canada July 26, 2006