State Fair Potato Salad Recipe

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State Fair Potato Salad
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  1. Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
  2. Drain; transfer to large bowl.
  3. Drizzle pickle juice over potatoes and toss gently.
  4. Cool to room temperature.
  5. Whisk mayonnaise, buttermilk, mustard, sugar and pepper in medium bowl to blend.
  6. Pour over potatoes.
  7. Add eggs, onion, celery, and pickles and toss gently to blend.
  8. Season to taste with salt.
  9. Can be made 8 hours ahead.
  10. Chill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 345.76 Kcal (1448 kJ)
Calories from fat 161.45 Kcal
% Daily Value*
Total Fat 17.94g 28%
Cholesterol 79.71mg 27%
Sodium 345.46mg 14%
Potassium 989.37mg 21%
Total Carbs 40.19g 13%
Sugars 9.42g 38%
Dietary Fiber 5g 20%
Protein 7.19g 14%
Vitamin C 21.1mg 35%
Iron 2.2mg 12%
Calcium 50.5mg 5%
Amount Per 100 g
Calories 119.43 Kcal (500 kJ)
Calories from fat 55.77 Kcal
% Daily Value*
Total Fat 6.2g 28%
Cholesterol 27.53mg 27%
Sodium 119.33mg 14%
Potassium 341.74mg 21%
Total Carbs 13.88g 13%
Sugars 3.25g 38%
Dietary Fiber 1.73g 20%
Protein 2.48g 14%
Vitamin C 7.3mg 35%
Iron 0.8mg 12%
Calcium 17.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 9

Good Points

  • saturated fat free,
  • low sodium

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