New York Style Potato Salad                     


3 lbs. Russet Potatoes
3 large hard-boiled eggs, coarsely chopped
1/2 cup bread & butter pickles, chopped
1/2-cup onion, chopped
1/2 cup celery or green pepper, chopped

Dressing:
1/2 buttermilk
1/2 sour cream
1/2-cup mayonnaise
2 tablespoons Dijon mustard
Chopped fresh parsley
Salt and pepper to taste
Optional: 2 tablespoons sugar or to taste

Directions:
Cover potatoes with salted water in large pot. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut potatoes into 1-inch pieces. Transfer potato pieces to large bowl. Add the chopped vegetables.
In a separate bowl, mix together the dressing ingredients. Pour over the potatoes and vegetables and toss gently to mix. Season with salt and pepper. Garnish with chopped parsley. Refrigerate.

Serves 8