Festival Potato Salad Recipe

Festival Potato Salad Recipe

Ingredients:

Salad Ingredients:

3.5 lbs of potatoes (red-skinned); skinned, sliced into 3/4-inch cubes
1/4 c of sweet pickle juice (from drained sweet pickles)
3 eggs (hard-boiled); skinned & sliced
1/2 c of red onion; sliced
1/2 c of celery; sliced
1/2 c of sweet pickles; sliced

Dressing:

4 tsps of mustard (Dijon)
3/4 c of mayonnaise
1/2 tsp of black pepper; ground
1 tsp of sugar
1/3 c of buttermilk

Directions:

Plunge potatoes into a pot of lightly-salted boiling water ’til tender but firm. Drain it and move to a large mixing bowl. Let it cool, and then toss with pickle juice. Set aside.

Meanwhile, in a medium-sized mixing bowl, whisk the dressing ingredients altogether until smooth.

Pour this over the potatoes. Add the chopped eggs, onions, pickles and celery and toss lightly. Chill for about an hour or when ready to serve.

Sprinkle with a dash of ground black pepper and salt prior to serving.

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