State Fair Potato Salad Recipe

Name: State Fair Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.)

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, State Fair Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

State Fair Potato Salad

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