Try this State Fair Potato Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes & toss gently. Cool to room temperature. Whisk mayonnaise, buttermilk, mustard, sugar, & pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, & pickles & toss gently to blend. Season to taste with salt.
Can be made 8 hours ahead. Chill. Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2196g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2101 | ||
Calories from Fat: 714 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.3g | 106 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 702.3mg | 216 % | |
Sodium 3570.7mg | 123 % | |
Potassium 7900.1mg | 208 % | |
Total Carbohydrate 299.8g | 88 % | |
Dietary Fiber 30.5g | 122 % | |
Sugars, other 269.4g | ||
Protein 55.1g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2101
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