I have been making this potato salad most of my life. It’s definately a crowd pleaser and it’s also light in calories and fat.
2 ½ lbs red potatoes
1 cup celery, chopped
½ cup red onion, chopped
½ cup sweet pickles, chopped
2 hard boiled eggs, chopped
¾ cup low-fat mayonnaise
¼ cup low-fat buttermilk
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons sweet pickle juice
1/8 teaspoon granulated garlic
Kosher salt and pepper
Bring potatoes and 1 tablespoon salt and enough water to cover up to a boil on high heat. Reduce heat after boiling and simmer potatoes until just tender. Don’t overcook, about 10 minutes. When potatoes are done, remove and drain. Put in the refrigerator for at least 2 hours to cool. When the potatoes are cool, peel and chop into ¾ inch cubes and put in a large bowl.
To make the dressing, mix all the ingredients and mix well. Make sure and add enough salt and pepper to taste. Once you mix the dressing with the potatoes you will probably need to add more salt and pepper to taste. Add the celery, red onion, pickles and hard boiled egg to the chopped potatoes and lightly mix. Add ¾ of the dressing to the potato mixture and mix lightly. If you need more of the dressing go ahead and add it. Taste for salt and pepper. Chill in the refrigerator for at least 3 hours or better if overnight, before serving.