Red Skin Dill Potato Salad - cooking recipe

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

Preparation

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.