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 51g 78%
  • Carbs 99g 33%
  • Saturated 2g 10%
  • Fiber 13g 51%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 19g 37%
  • Cholesterol 210mg 70%
  • Sodium 573mg 24%
  • Calcium 139mg 14%
  • Magnesium 138mg 34%
  • Potassium 2,427mg 69%
  • Iron 5mg 28%
  • Zinc 2mg 15%
  • Phosphorus 430mg 61%
  • Vitamin A 83µg 9%
  • Vitamin C 107mg 178%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 6mg 29%
  • Vitamin B6 2mg 84%
  • Folic Acid (B9) 119µg 30%
  • Vitamin B12 1µg 10%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 17µg 21%
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