Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious potato salad. Tastes like a contrest entree at the State Fair! From Bon Appetit.
3 1/2 lbs red potatoes, peeled,cut into 3/4 inch pieces
1/4 cup juice, 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 gherkin
Steps:
cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
drain; transfer to large bowl.
Drizzle pickle juice 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.
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