State Fair Potato Salad

Name: State Fair Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters buttermilk; 118 milliliters chopped celery; 4 teaspoons Dijon mustard; 1 teaspoons ground black pepper; 3 hard-boiled eggs, peeled, chopped; 177 milliliters mayonnaise; 59 milliliters juices from jar of sweet pickles; 118 milliliters chopped red onion; 2 kilograms red-skinned potatoes, peeled, cut into 3/4-inch pieces; 1 teaspoon sugar; 118 milliliters chopped sweet pickles

State Fair Potato Salad might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 18g of fat, and a total of 331 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up buttermilk, pickles, onion, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain; transfer to large bowl.

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Bowl

Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.

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Potato

Pickles

Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend.

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Buttermilk

Mayonnaise

Mustard

Pepper

Sugar

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Whisk

Bowl

Pour over potatoes.

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Potato

Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)

Ingredients you will need

Pickles

Celery