State Fair Potato Salad

Total Time
35mins
Prep 25 mins
Cook 10 mins

Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious potato salad. Tastes like a contrest entree at the State Fair! From Bon Appetit.

Ingredients Nutrition

Directions

  1. cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
  2. drain; transfer to large bowl.
  3. Drizzle pickle juice over potatoes and toss gently.
  4. Cool to room temperature.
  5. Whisk mayonnaise, buttermilk, mustard, sugar and pepper in medium bowl to blend.
  6. Pour over potatoes.
  7. Add eggs, onion, celery, and pickles and toss gently to blend.
  8. Season to taste with salt.
  9. Can be made 8 hours ahead.
  10. Chill.
Most Helpful

This was delicious. I will be making this again. I only made minor changes. I used Yukon Gold potatoes instead of the red, I didn't have a red onion so I used a Vidalia, and I added 5 eggs instead of three. I didn't make one change to the dressing. My DH even liked it and he usually only likes his potato salad one way.

PA Cindy July 17, 2002

Excellent potatoe salad. I skipped the eggs as I didn't have any already boiled but we didn't miss them Instead of buttermilk I used non-fat Greek Yogurt and also used a Vidalia onion in place of the red. I also used celery seed in place of the diced celery - again because it was faster. Thanks for posting.

TXOLDHAM June 25, 2008