State Fair Potato Salad Recipe
Servings: 6
Ingredients
- 3Â 1/2 lb red-skinned potatoes peeled, and
- Â Â cut into 3/4" pcs
- 1/4 c. juices from jar of sweet pickles
- 3/4 c. mayonnaise
- 1/3 c. buttermilk
- 4 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp freshly-grnd black pepper
- 3 x hard-boiled Large eggs peeled, minced
- 1/2 c. minced red onion
- 1/2 c. minced celery
- 1/2 c. minced sweet pickles
Directions
- Cook potatoes in large pot of boiling salted water till just tender, about 10 min. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cold to room temperature.
- Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add in Large eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hrs ahead. Chill. Bring to room temperature before serving.)
- This recipe yields 6 to 8 servings.
- Comments: Drizzling sweet pickle juice over the hot potatoes is the secret to this delicious salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 230 | 86% |
| Total Fat 26.0g | 33% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 240mg | 10% |
| Potassium 130mg | 4% |
| Total Carbs 5.31g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.37g | 3% |
| Protein 4.01g | 6% |
