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State Fair Potato Salad




Source of Recipe


Linda in Mo posted this
REC: State Fair Potato Salad

This potato salad got rave reviews at epicurious.com, so I've been dying to try it. Well I made it for supper last night and it was fantastic! The kids wouldn't touch it , but my husband and I loved it. I followed the recipe fairly close except: I didn't peel my potatoes; I used Hellman's light mayonnaise; and 4 eggs instead of 3. I didn't wait for my potatoes to cool to room temp. either, so they were still a bit warm when I added the dressing and other ingredients. This will now be my standard potato salad recipe.

"Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad."

* Exported from MasterCook *

STATE FAIR POTATO SALAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Potato Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 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)

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