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State Fair Potato Salad
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1/2 pounds red−skinned potatoes, peeled, cut into 3/4−inch pieces
/4 cup juices from jar of sweet pickles
/4 cup mayonnaise
/3 cup buttermilk
teaspoons Dijon mustard
teaspoon sugar
/2 teaspoon ground black pepper
hard−boiled eggs, peeled, chopped
/2 cup chopped red onion
/2 cup chopped celery
/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.)
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State Fair Potato Salad
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