State Fair Potato Salad

State Fair Potato Salad
Photo by Mark Thomas


  • 4 teaspoons Dijon mustard
  • ½ cup red onion
  • ¼ cup juices from jar of sweet pickles
  • 1 teaspoon sugar
  • 3 eggs
  • ¾ cup mayonnaise
  • ½ cup celery
  • + 4 more ingredients
    • 1/3 cup buttermilk
    • ½ cup sweet pickles
    • ½ teaspoon ground black pepper
    • 3 ½ pounds red-skinned potatoes

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature. Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoe...

View full recipe at Epicurious


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