Ingredients
-
3 1/2
-
1/2 - 1
-
3/4
-
1/3
-
2 - 3
-
4
-
1
-
1/2 - 1
-
3
-
1/2
-
-
-
-
-
Directions
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.,We loved this salad. I have never made a potato salad with pickle juice and chopped up dills. DH kept eating and eating and eating, that to me is the biggest compliment. Thank you for sharing, its a keeper for sure.,Great potato salad. Loved all the dill flavors. Served it chilled, will try warm next time.
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Steps
|
1
Done
|
Cook Potatoes in Boiling Water For Approximately 10 Minutes. |
|
2
Done
|
Drain; Transfer to a Large Bowl. |
|
3
Done
|
Drizzle Pickle Juices Over Hot Potatoes and Toss Gently. |
|
4
Done
|
Cool to Room Temperature. |
|
5
Done
|
Whisk Together the Mayonnaise, Buttermilk, Dill, Mustard, Sugar and Pepper in a Medium Bowl. |
|
6
Done
|
Pour Over Potatoes. |
|
7
Done
|
Add Eggs, Onions and Pickles to Potato Salad and Toss to Blend. |
|
8
Done
|
Refrigerate Until Serving Time. |
