FBD

State Fair Potato Salad

AmericanVegetarianEasy30 minBy Northstar

Ingredients

Servings
4
  • 3 0.5 lb red-skinned potatoes, peeled and cut into 3/4-inch pieces
  • 0.3 cup sweet pickle juice
  • 0.8 cup mayonnaise
  • 1/3 cup buttermilk
  • 4 tsp Dijon mustard
  • 1 tsp sugar
  • 0.5 tsp ground black pepper
  • 3 large hard-boiled eggs, peeled and chopped
  • 0.5 cup chopped red onion
  • 0.5 cup chopped celery
  • 0.5 cup chopped sweet pickles

Instructions

  1. 1

    Cook potatoes in a large pot of boiling salted water until just tender, about 10 minutes. Drain.

  2. 2

    Transfer potatoes to a large bowl. Drizzle pickle juice over hot potatoes and toss gently. Cool to room temperature.

  3. 3

    Whisk together mayonnaise, buttermilk, mustard, sugar, and pepper in a bowl until smooth.

  4. 4

    Pour dressing over cooled potatoes. Add eggs, red onion, celery, and pickles. Toss gently to combine.

  5. 5

    Season to taste with salt. Refrigerate until ready to serve (can be made up to 8 hours ahead).

Tags

salad