STATE FAIR POTATO SALAD

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State Fair Potato Salad image

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.

Provided by yooper

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 1/2 lbs red potatoes, peeled,cut into 3/4 inch pieces
1/4 cup juice, 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 gherkin

Steps:

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

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