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Community Pick

Red Skin Dill Potato Salad

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“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.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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