Tangy Buttermilk Potato Salad

Tangy Buttermilk Potato Salad

Yield: 6

Ingredients:

5 medium, peeled baking potatoes
Half a green bell pepper
Half a red bell pepper
Half a yellow bell pepper
4 x hard-boiled eggs
1/3 cup of chopped sweet pickles – (75ml)
3 tbsp of sweet pickle juice – (45ml)
4 x sliced green onions
1 tbsp of chives – (15ml)
1 tbsp of garlic salt – (15ml)
1 tsp of freshly ground black pepper – (5ml)
Salt – to taste

Dressing

3/4 cup of mayonnaise – (175ml)
1/2 cup of buttermilk – (125ml)
2 tbsp of chopped fresh chives – (30ml)
1 tbsp of prepared mustard – (15ml)

Directions:

In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.

Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.

Chop cooled potatoes into bite size pieces and to bowl, mixing lightly.

Dressing

In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.