State Fair Potato Salad Recipe

Nutrition

Cal/Serving: 459
Daily Value: 23%
Servings: 6

High-Fiber
Gluten-Free, Wheat-Free
Fat25g39%
Saturated1g5%
Trans0g0%
Carbs49g16%
Fiber6g25%
Sugars4g0%
Protein9g19%
Cholesterol105mg35%
Sodium276mg11%
Calcium69mg7%
Magnesium69mg17%
Potassium1213mg35%
Iron2mg14%
Zinc1mg8%
Phosphorus215mg31%
Vitamin A190IU4%
Vitamin C53mg89%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg14%
Niacin (B3)3mg14%
Vitamin B61mg41%
Folic Acid (B9)60µg15%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K8µg11%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
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Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.
3.4

INGREDIENTS

  • 3 1/2 poundss red-skinned potatoes, peeled, cut into 3/4-inch pieces
  • 1/4 cup juices from jar of sweet pickles
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 4 teaspoonss 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 pickles

Recipe Details

Servings: 6 servings


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