PJ’s Potato Salad

Ingredients

• 3 lbs. baby red potatoes, scrubbed well and quartered
• 3 hard boiled eggs peeled and rough chopped
• 1/3 cup chopped dill pickles (preferably bubbies)
• ¼ cup homemade mayonnaise
• ¼ cup sour cream
• 2 tbsp. lemonnaise
• 2 tbsp. buttermilk
• 2 tbsp. dijon mustard
• 1 tsp. finely minced garlic
• ¼ cup chopped celery
• 1/3 cup chopped red onions
• 1 tbsp. chopped chives
• 1 tbsp. chopped Italian parsley
• Cayenne to taste
• Kosher Salt to taste
• Fresh Ground Black Pepper to taste

Preparation

In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and lemonaise

Add the garlic, chives, parsley, and season with salt and pepper. Whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions, celery, and toss to combine. Adjust seasoning with salt and pepper and cayenne to taste.