Recipe 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
Recipe method
- 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.
Other salad recipes:
State fair potato salad recipe
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