Tangy Buttermilk Potato Salad

I cook so much during the week that I'm taking today off


I hope everybody has a great day and you have plenty of good food. Here is a recipe that you might try. Enjoy!!


Macdaddy



5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste

Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard

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 add to bowl, mixing lightly.

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.

Yields: 6 servings