Chilled Red Skinned Picnic Potato Salad

This is the potato salad you remember from years ago.
Drizzling sweet pickle juice over the warm potatoes
is the secret to making this delicious potato salad.

Ingredients:
3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles

Directions:
Cook potatoes in large pot of boiling salted water
until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently.
Cool to room temperature. Whisk mayonnaise, buttermilk,
mustard, sugar, and pepper in medium bowl to blend.
Pour over potatoes. Add eggs, onion, celery, and pickles
and toss gently to blend. Season to taste with salt.