Ingredients
For the salad
▢3 pounds Yukon Gold Potatoes
▢4 hard boiled eggs
▢1 cup mayonnaise
▢1/4 cup buttermilk
▢2 Tablespoons yellow mustard (or half dijon)
▢2 dill pickles , minced + splash of pickle juice)
▢salt and pepper
▢2 ribs celery , chopped
▢1/4 cup red onion , chopped
Instructions
Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
Peel potatoes, if desired, and cut them into 1 inch chunks.
Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
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