State Fair Potato Salad (recipe by Bon Appétit)
I never met a potato I didn’t like. Summer entertaining is a joy knowing that basics like potato salad will please your guests. When I read the description of this recipe I knew it would be a winner. “Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.” I’m a fan of sweet pickles, and this potato salad opts for buttermilk rather than vinegar to give it a little acidity. I used Yukon Gold rather than red-skinned potatoes. Give it a blue ribbon. I would definitely make it again.
- 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. DO AHEAD Can be made 8 hours ahead. Chill. Bring to room temperature before serving.
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What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com