State Fair Potato Salad
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Mayonnaise1 cup
Buttermilk4 tsps
Dijon Mustard1 tsp
Sugar1 tsp
Ground Black Pepper1 cup
Red Onion (chopped)1 cup
Celery (chopped)1 cup
Sweet Pickle (chopped)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 juices 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
11
Bring to room temperature before serving
12
) Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes
13
Drain; transfer to large bowl
14
Drizzle pickle juices over potatoes and toss gently
15
Cool to room temperature
16
Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend
17
Pour over potatoes
18
Add eggs, onion, celery, and pickles and toss gently to blend
19
Season to taste with salt
20
(Can be made 8 hours ahead
21
Chill
22
Bring to room temperature before serving)