|
| | Michael's Potato Salad 3 pounds of red skinned boiling potatoes, peeled & cut into 1 inch cubes
1/4 cup of sweet pickle juice
3/4 cup of prepared mayonnaise
1/3 cup of buttermilk
4 teaspoons of Dijon mustard
1 teaspoon of sugar
salt and pepper to taste
1/2 cup EACH of diced red onion, celery and sweet pickles
2 hard cooked eggs, chopped |
|
Bring a large pot of salad water to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Drain and transfer to large bowl. Drizzle the pickle juice over the warm potatoes, then toss gently. Cool to room temperature. Combine the remaining ingredients in a large bowl and fold gently into the potatoes, using a rubber spatula. Serve or refrigerate, covered. Bring to room temperature before serving. Serves 8 |
-