State Fair Potato Salad

State Fair Potato Salad
Photo by Mark Thomas


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

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


Best Wine Deals

See More Deals

Snooth Media Network