Potato salad is one of those dishes that has endless variations. This is my riff on the theme and it’s always a welcome summer-meal addition. Amounts can also vary widely, depending on how big a crowd you have to feed; I find this will feed 5 of us with leftovers, 8 or so with no leftovers, and if there will be more than 10 at the table, I have to peel more potatoes.
6 – 8 smallish-medium potatoes, peeled, quartered and boiled till just done (overcooked potatoes make for mushy salad)
4 or 5 hard-boiled eggs
1/2 of a long english cucumber, diced
1 tomato, chopped (or a handful of cherry tomatoes from the patio plant out the back door)
1/4 cup finely chopped dill
3/4 cup mayo (low-fat works well)
1 cup 1 % buttermilk
3 Tbsp. white vinegar
1/2 tsp salt
generous grind of black pepper
1/2 tsp. paprika
When the potatoes are cooled, chop into bite-site chunks. Slice hard-boiled eggs, add to potatoes. Gently mix in cucumber and tomato pieces. Sprinkle with dill. Whisk together mayo, milk and vinegar. Stir in seasonings and adjust to taste. Pour dressing over vegetables and stir to coat. Chill salad thoroughly, 3-4 hours before serving.