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State Fair Potato Salad
- 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
Directions:View on Bon Appetit
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