Tangy Buttermilk Potato Salad

1. 1

   In a large pan of boiling salted water, cook the potatoes over high heat until tender, 15 to 20 minutes.

2. 2

   Drain the potatoes, rinse them in cold water, and drain them again.

3. 3

   Set the potatoes aside to cool.

4. 4

   Place the bell pepper, radishes, eggs, pickles, pickle juice, and scallions in a large bowl.

5. 5

   Chop the cooled potatoes into bitesize chunks and add them to the bowl, mixing lightly.

6. 6

   In a blender, combine the dressing ingredients.

7. 7

   Pour about 3/4 of the dressing over the potatoes and stir together until well blended Add more dressing to taste, or a little more salt to adjust the salad to your liking.

8. 8

   Cover and chill for at least 2 hours or, even better, overnight.

9. 9

   Serve cold.

10. 10

    The salad keeps well for several days.

11. 11

    Variation: Hot and Spicy Buttermilk Potato Salad

12. 12

    If you can find a hot and spicy variety of sweet pickles try them in the salad for extra punch.

13. 13

    Otherwise, add a minced serrano or jalapeno or two to the salad when you add the green bell pepper.

* Per serving · 4 servings · Values may vary.