Mustard-Dill Potato Salad

Buttermilk and dill make a tangy dressing for this potato salad.

When it comes to potato salad, sometimes simple is better.  This easy dish combines mustard, dill, pickle juice, buttermilk & mayonnaise to make a velvety tangy sauce.  Serve this as an accompaniment to a well-made sandwich with some dill pickles on the side to create a medley of flavors that enhance each other.

Mustard-Dill Potato Salad    Serves 4 -6

4 Russet Potatoes, peeled and diced into bite-size cubes

4 Hard Boiled Eggs, diced

2 oz Dill Pickle Juice (from a jar of pickles)

1 small Yellow Onion, finely diced

2 T Mayonnaise

1 T Dijon Mustard

1 t Yellow Mustard

1/4 c. Buttermilk

1 T Dill Weed (dried)

Kosher Salt & Fresh Ground Pepper to taste

1. Boil potatoes til just tender.
2. Drain cooking water, place potatoes onto a cookie sheet.
3. Combine pickle juice & yellow mustard and pour over hot potatoes.
4. Sprinkle 1/2 T dill weed over potatoes
5. Let potatoes cool.
6. Combine mayonnaise, dijon mustard, buttermilk & remaining dill weed.
7. Mix chopped eggs and onions with potatoes.
8. Add salt and pepper to taste.
9. Pour mayonnaise mixture over potatoes, toss lightly.
10. Refrigerate 30 minutes.
11. Serve.