Spicy Old-fashioned Potato Salad

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into ½-inch cubes
• 1 tablespoon coarse salt, divided
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 cup Blue Plate® Hot & Spicy Mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons buttermilk
• 3 boiled eggs, peeled and chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 3 tablespoons scallions, chopped

Directions

1. Place the potatoes in a large pot of cold water. Add 1 tablespoon salt, the bay leaf and the thyme and bring to a boil. Lower heat to a simmer and cook until potatoes are tender, about 25 minutes. Drain and set aside to cool.
2. Combine mayonnaise, sour cream, buttermilk, egg, dill, mustard, celery, scallions and red onion in a large bowl and mix well. Season with remaining salt.
3. When the potatoes are completely cool, gently fold them into mayonnaise mixture until evenly coated. Cover and refrigerate until ready to serve.