Spicy Dill Pickle Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Small yukon gold potatoes - well scrubbed,
		And quartered
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Sour cream
2 tablespoons	30ml	Buttermilk
2 tablespoons	30ml	Dijon mustard
2 teaspoons	10ml	Spicy Dill Pickle juice - (see recipe)
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Chopped fresh dill
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Cayenne
3		Hard-boiled eggs - peeled, and
		Cut into 1/2" pieces
1/2 cup	73g / 2.6oz	Chopped Spicy Dill Pickles - (see recipe)
1/3 cup	20g / 0.7oz	Chopped red onions

Recipe Instructions

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.

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.

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

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E83) - from the TV FOOD NETWORK

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