A delightful twist on the classic potato salad, featuring creamy dill dressing and a medley of fresh flavors.
Boil the red potatoes in a large pot of salted water until tender, about 10-12 minutes.
Ensure the potatoes are evenly sized for uniform cooking.
Drain the potatoes and transfer them to a large mixing bowl.
Allow the potatoes to cool slightly before adding the dressing.
Drizzle pickle juice over the warm potatoes and gently toss to coat.
This step infuses the potatoes with a tangy flavor.
In a separate bowl, whisk together the mayonnaise, buttermilk, dill, mustard, sugar, and black pepper.
Whisk until the dressing is smooth and well combined.
Pour the dressing over the potatoes and gently mix to coat.
Be gentle to avoid breaking the potatoes.
Add the chopped red onion, diced dill pickles, and sliced hard-boiled eggs to the salad and toss to combine.
Chop the ingredients finely for a uniform texture.
Cover the bowl and refrigerate the salad for at least 1 hour before serving.
Chilling allows the flavors to meld together.
Serve the salad chilled, garnished with additional dill if desired.
Serve in a decorative bowl for an appealing presentation.
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