Instructions: Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 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. Garnish with parsley.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.