State Fair Potato Salad

By Bostoncook

Ingredients

• 3 1/2 pounds red potatoes, peeled, 1" pieces
• 1/4 cup juices from jar of sweet pickles, may want to use 1/2 cup
• 3/4 cup lowfat mayonnaise
• 1/3 cup nonfat buttermilk
• 4 teaspoons dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 3 hard-boiled eggs, peeled
• 1/2 cup red onion, minced or vidalia
• 1/2 cup chopped celery
• 1/2 cup bread and butter pickles, chopped
• kosher salt, to taste

Details

Servings 6

Preparation

Step 1

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

2. Whisk mayonnaise-pepper. Pour over potatoes. Add eggs-pickles, toss gently to blend. Season.

Notes: [I use Vlasic Old-Fashioned Bread and Butter Chunks]

Okay, just nothing outstanding or memorable. Would make again before buying whole-fat from the deli, however