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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Small yukon gold potatoes - well scrubbed,

  2. 1 1/2 teaspoons 7 1/2ml Salt

  3. 1/2 cup 118ml Mayonnaise

  4. 1/4 cup 59ml Sour cream

  5. 2 tablespoons 30ml Buttermilk

  6. 2 tablespoons 30ml Dijon mustard

  7. 2 teaspoons 10ml Spicy Dill Pickle juice - (see recipe)

  8. 1 teaspoon 5ml Minced garlic

  9. 1 teaspoon 5ml Chopped fresh dill

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 1 Cayenne

  12. 3 Hard-boiled eggs - peeled, and Cut into 1/2" pieces

  13. 1/2 cup 73g / 2.6oz Chopped Spicy Dill Pickles - (see recipe)

  14. 1/3 cup 20g / 0.7oz Chopped red onions

Instructions Jump to Ingredients ↑

  1. In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.

  2. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions and toss to combine. Adjust seasoning, to taste.

  3. Refrigerate until cool, 2 to 3 hours, before serving.

  4. This recipe yields 6 to 8 servings.

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