Red Skin Dill Potato Salad

• 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

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.

red potatoes, pickle juice, mayonnaise, buttermilk, fresh dill, mustard, sugar, cracked black pepper, egg, red onion, dill pickles

Taken from www.food.com/recipe/red-skin-dill-potato-salad-163079 (may not work)