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Epicurious

State Fair Potato Salad

4.2

(144)

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State Fair Potato SaladMark Thomas

Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles

Preparation

  1. Step 1

    Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.

    Step 2

    Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)

TagsPotato SaladSaladEggAmericanRed Skin PotatoPotatoRoot VegetableVegetableButtermilkDairyRed OnionOnionCelerySideLunchDinnerVegetarianEasyMake AheadBon Appétit
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