The pretty pastel colors of this potato salad were perfect for an auspicious spring meal.
Easter Egg Potato Salad
3 1/2 lbs potatoes, peeled and cut into bite-size chunks
1/2 cup pickle juice
3/4 cup mayo (I used fat free
2 tbsp dijon mustard
1/3 cup milk or buttermilk
1 tsp cider vinegar
1/2 tsp black pepper
1/2 cup diced celery
1/2 cup finely minced red onion
1/2 cup finely diced pickle
3 hard boiled eggs, peeled and diced
Cook the potatoes in boiling water until tender, about 10 minutes. Drain and transfer to a large bowl. Pour on the pickle juice, stir gently, and let cool to room temperature.
In a small bowl, whisk together the mayo, buttermilk, vinegar, mustard, and black pepper. Pour the dressing over the potatoes, and add the rest of the ingredients to the bowl. Adjust seasonings to taste.
Editor's note: the funny-looking things on the side are zucchini pancakes. Don't ask.