“Drizzling sweet pickle juice over the warm potaotes is the secret to this delicious salad. It is a keeper in my book!!! I usually double the reicpe The original I dont think makes 6/8 servings. Im posting the original size”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes.
  2. Drain: transfer back to the large pot.
  3. Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important).
  4. Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend.
  5. Pour over potatoes.
  6. Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly.
  7. Toss gently to blend.
  8. Season to taste with salt.
  9. Can be made 8 hours ahead.
  10. CHILL.
  11. Bring to room temp to serve.
  12. 6/8 servings
  13. Bon Appetie 2002.

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