Tangy buttermilk potato salad

Ease of preparation: Easy
Yields: 6 servings

Ingredients

• 5 medium, peeled baking potatoes
• ½ – Green bell pepper
• ½ – Red bell pepper
• ½ – Yellow bell pepper
• 4 hard boiled eggs
• 1/3 cup of chopped sweet pickles – (75ml)
• 3 tablespoons of sweet pickle juice – (45ml)
• 4 sliced green onions
• 1 tablespoon of chives – (15ml)
• 1 tablespoon of garlic salt – (15ml)
• 1 teaspoon of freshly ground black pepper – (5ml)
• Salt – to taste

Dressing:

• 3/4 cup of mayonnaise – (175ml)
• ½ cup of buttermilk – (125ml)
• 2 tablespoon of chopped fresh chives – (30ml)
• 1 tablespoon of prepared mustard – (15ml)

Directions

1. 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.
2. Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
3. Chop cooled potatoes into bite size pieces and to bowl, mixing lightly.
4. 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.