Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

State Fair Award Potato Salad




Source of Recipe


recipe circus


List of Ingredients




1/2 pounds red-skinned potatoes -- peeled, cut into
3/4-inch pieces (I didn't peel)
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise (I used Hellman's light mayo.)
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs -- peeled, chopped (I used 4)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles (I used Vlasic Old-fashioned Bread and Butter Chunks)



Recipe



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. (I just cooled them until they were warm.)

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

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--it's also good cold.)

Makes 6 to 8 servings