State Fair Potato Salad

State Fair Potato Salad

Photo by

  • Prep Time


  • Total Time


  • Servings



  • pounds red-skinned potatoes peeled, and cut into ¾" pieces

  • ¼

    cup juices from jar of sweet pickles

  • ¾

    cup mayonnaise

  • cup buttermilk

  • 4

    teaspoons Dijon mustard

  • 1

    teaspoon sugar

  • ½

    teaspoon freshly-ground black pepper

  • 3

    hard-boiled eggs peeled, chopped

  • ½

    cup chopped red onion

  • ½

    cup chopped celery

  • ½

    cup chopped sweet pickles


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. 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.) This recipe yields 6 to 8 servings.


Facebook Conversations