Roasted Red Potato Salad

Roasted Red Potato Salad
Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.
Preheat Oven to 400°
3 1/2 pounds red-skinned potatoes, Rinsed, dried and cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
Dressing:
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
4 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles
Spread potatoes in a single layer onto a foil lined baking sheet. Sprinkle with salt and freshly ground black pepper. Lay a piece of foil on top of the potatoes without creating a seal. Roast about 40 minutes or until the potatoes are soft but not mushy. Remove from the oven, remove the foil and drizzle pickle juices over the warm potatoes and toss gently. Cool to room temperature. Once cool, place in a large bowl.
Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend; set aside. Add eggs, onion, celery, and pickles and toss gently to blend with the potatoes. Pour in the dressing and toss gently to coat the vegetables. Season to taste with salt. (Can be made the day before.) Chill. Bring to room temperature before serving.)