Recipe for State Fair Potato Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 lb red-skinned potatoes peeled, and
cut into 3/4" pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 tsp Dijon mustard
1 tsp sugar
1/2 tsp freshly-ground black pepper
3 x hard-boiled eggs peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
Instructions:
Instructions: 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.)

This recipe yields 6 to 8 servings.

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

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