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Vegetarian • Gluten free • Serves 6-8

Produce

3 peeled cut into 4-inch pieces 3 1/2 pounds red-skinned potatoes, red
1/2 cup Celery
1/2 cup Red onion

Refrigerated

3 Eggs, hard

Condiments

4 tsp Dijon mustard
1/4 cup From jar of sweet pickles, juices
3/4 cup Mayonnaise
1/2 cup Sweet pickles

Baking & Spices

1/2 tsp Black pepper, ground
1 tsp Sugar

Dairy

1/3 cup Buttermilk
Julia Grothen
Julia Grothen • 2 years ago

State Fair Potato Salad Recipe at Epicurious.com

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