Red Skin Dill Potato Salad

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.

• Ready In: 55 mins
• Serves: 6-8

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.