Potato Salad

3 1/2- 4 pounds (about 6 or so large) russet potatoes, scrubbed
8 hard-boiled eggs, chop 6 for in salad, (reserve 2 to slice for garnish)
4 green onions, sliced
1/2 cup chopped bread and butter pickles
5 bacon slices, fried, crumbled
1/2 cup chopped celery
1/2 cup toasted sliced almonds
1/2 green (or red) bell pepper, diced


1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1/2 1-ounce envelope Ranch salad dressing mix
1 tablespoon Dijon mustard
1/2 teaspoon dried dillweed

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 30 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients.

Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Pour into bowl and garnish with reserved sliced eggs.

LillyAnn