State Fair Potato Salad

  • 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 Cups  mayonnaise
  • 1/3 Cup  buttermilk
  • 4 Teaspoons  Dijon mustard
  • 1 Teaspoon  sugar
  • 1/2 Teaspoon  ground black pepper
  • hard-boiled eggs, peeled, chopped
  • 1/2 Cup  chopped red onion
  • 1/2 Cup  chopped celery
  • 1/2 Cup  chopped sweet pickles
Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

Directions RichSnippets

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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

917 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

46%

Servings:

6
  • Fat 305g 469%
  • Carbs 592g 197%
  • Saturated 12g 59%
  • Fiber 76g 304%
  • Trans 0g
  • Sugars 51g
  • Monounsaturated 14g
  • Polyunsaturated 6g
  • Protein 111g 222%
  • Cholesterol 1,261mg 420%
  • Sodium 3,437mg 143%
  • Calcium 831mg 83%
  • Magnesium 827mg 207%
  • Potassium 14,562mg 416%
  • Iron 30mg 166%
  • Zinc 14mg 91%
  • Phosphorus 2,582mg 369%
  • Vitamin A 499µg 55%
  • Vitamin C 639mg 1,066%
  • Thiamin (B1) 3mg 197%
  • Riboflavin (B2) 3mg 173%
  • Niacin (B3) 35mg 173%
  • Vitamin B6 10mg 502%
  • Folic Acid (B9) 716µg 179%
  • Vitamin B12 4µg 61%
  • Vitamin D 7µg 2%
  • Vitamin E 4mg 20%
  • Vitamin K 101µg 126%
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