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
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