4th of July Potato Salad
3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces.
1/4 C juices from jar of sweet pickles
3/4 C mayonnaise
1/3 C buttermilk
1 Tbls Saucy Mama or Suzie's Dijon Mustard
1 tsp sugar
1/2 tsp ground black pepper
4 hard-boiled eggs, sliced
1/2 C chopped sweet onion
1/2 C chopped celery
1/2 C chopped sweet pickles
1/3 C chooped black olives
Cook potatoes in large pot of boiling, salted water until tender, about 10 minutes. Drain and transfer to large bowl. Drizzle pickle juice over potatoes and toss. Cool to room temperature.
Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl. Pour over potatoes. Add the rest of ingredient and toss gently. Season with salt to taste.
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