Wow your guests this summer grilling season with this Dill Pickle Potato Salad! Cooked baby white potatoes are tossed with dill pickles and green onions in a light and simple dressing. Topped with hard boiled eggs, fresh dill and extra black pepper.
Place potatoes into a large pot and cover with water by 2 inches. Bring to a boil and cook until tender about 15 to 20 minutes dependign on size.
Meanwhile, in a medium bowl, combine the yogurt, mayo, buttermilk and pickle juice. Whisk until combined and then cover and refrigaretate until ready to use.
Once the potaotes are cooked, drain and rinse with cold water. Then cut in half or quarter if large.
In a large mixing bowl, add the potatoes, green onions and pickles. Add in the dressing and toss to coat. Taste test and season with salt and pepper to personal taste. Cover and chill until ready to serve.
Transfer the potato salad to a serving bowl, top with quartered hard boiled eggs and season with more black pepper and chopped dill.