Best 2 State Fair Potato Salad Recipes

When it comes to state fair potato salad, there's no one-size-fits-all recipe. After all, what makes this dish so special is its versatility. Whether you like yours creamy, tangy, or somewhere in between, there's a potato salad out there that's sure to please your palate. So whether you're a traditionalist who sticks to the classics or a culinary adventurer who likes to experiment with new flavors, we've got you covered.

Here are our top 2 tried and tested recipes!

STATE FAIR POTATO SALAD

State Fair Potato Salad image

Categories Salad Potato Side Summer Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.)

STATE FAIR POTATO SALAD

State Fair Potato Salad image

Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious potato salad. Tastes like a contrest entree at the State Fair! From Bon Appetit.

Provided by yooper

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 lbs red potatoes, peeled,cut into 3/4 inch pieces
1/4 cup juice, 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 gherkin

Steps:

cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
drain; transfer to large bowl.
Drizzle pickle juice 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.

Tips:

For the best results, use a variety of potatoes. This will give your salad a more complex flavor and texture.
Boil the potatoes until they are tender but still hold their shape. Overcooked potatoes will become mushy in the salad.
Let the potatoes cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
Use a light hand when dressing the salad. You don't want to overpower the flavor of the potatoes.
Garnish the salad with fresh herbs, such as parsley, dill, or chives. This will add a pop of color and flavor.

Conclusion:

State Fair Potato Salad is a classic summer side dish that is perfect for any occasion. It is easy to make, delicious, and can be customized to your liking. So next time you are looking for a crowd-pleasing dish, give State Fair Potato Salad a try.

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