Name: State Fair Potato Salad
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

Skip to main content

Image may contain Plant Bowl Food Vegetable and Salad

Recipe notes

Back to top