State Fair Potato Salad

READY IN: 35mins
Recipe by yooper

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.

Top Review by PA Cindy

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.

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.

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