Guest guest Posted July 26, 2002 Report Share Posted July 26, 2002 STATE FAIR POTATO SALAD Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad. 3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces 1/4 cup juices from jar of sweet pickles 3/4 cup mayonnaise 1/3 cup buttermilk 4 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon ground black pepper 3 hard-boiled eggs, peeled, chopped 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 cup chopped sweet pickles 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 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.) Makes 6 to 8 servings. Bon Appétit July 2002 ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Health - Feel better, live better http://health. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.