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. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
  2. 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.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.84 Kcal (1913 kJ)
Calories from fat 215.27 Kcal
% Daily Value*
Total Fat 23.92g 37%
Cholesterol 106.28mg 35%
Sodium 625.99mg 26%
Potassium 1312.47mg 28%
Total Carbs 53.52g 18%
Sugars 11.19g 45%
Dietary Fiber 6.08g 24%
Protein 9.59g 19%
Vitamin C 25.3mg 42%
Iron 3.2mg 18%
Calcium 66.5mg 7%
Amount Per 100 g
Calories 118.2 Kcal (495 kJ)
Calories from fat 55.7 Kcal
% Daily Value*
Total Fat 6.19g 37%
Cholesterol 27.5mg 35%
Sodium 161.97mg 26%
Potassium 339.59mg 28%
Total Carbs 13.85g 18%
Sugars 2.89g 45%
Dietary Fiber 1.57g 24%
Protein 2.48g 19%
Vitamin C 6.5mg 42%
Iron 0.8mg 18%
Calcium 17.2mg 7%

* 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

  • 10.3
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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