State fair potato salad

Ingredients:

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles

Preparation:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
Drain. Transfer to large bowl.
Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
Whisk mayonnaise, buttermilk, mustard, sugar and pepper in medium bowl to blend.
Pour over potatoes.
Add eggs, onion, celery and pickles and toss gently to blend.
Season to taste with salt.
Can be made 8 hours ahead.
Chill. Bring to room temperature before serving.