Dill Potato Salad

• 3 1/2     pounds red potatoes, cut into 3/4-inch pieces - leave skin on
• 1/2 - 1   cup dill pickle juice
• 3/4        cup mayonnaise/salad dressing
• 1/3        cup buttermilk
• 2-3        tablespoons fresh dill, chopped.  (Important:  Use fresh dill)
• 4           teaspoons dijon mustard, add more to taste
• 1-1 1/2  teaspoon sugar
• 1/2 - 1   tablespoon fresh ground pepper
• 3           hard-boiled eggs, peeled and chopped
• 1/2        cup red onion, chopped
• 3           dill pickles, chopped, add more to taste

1.  Cook potatoes in boiling water for approximately 10 minutes.

2.  Drain; transfer to a large bowl.

3.  Drizzle pickle juices over hot potatoes and toss gently.

4.  Cool to room temperature.

5.  Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.

6.  Pour over potatoes.

7.  Add eggs, onions and pickles to potato salad and toss to blend.

8.  Refrigerate until serving time.