State Fair Potato Salad Recipes

STATE FAIR POTATO SALAD

Steps:

• 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.
• 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.)

STATE FAIR LEMONADE

Steps:

• Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
• Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
• Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
• Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.

STATE FAIR POTATO SALAD

Steps:

• cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
• drain; transfer to large bowl.
• Drizzle pickle juice over potatoes and toss gently.
• Cool to room temperature.
• 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.

OLD WORLD POTATO SALAD

Steps:

• Boil the potatoes until tender, then peel and slice into 1/4 inch rounds. Place the sliced potatoes into large bowl.
• Slice the onion into approximately 1/4 inch half-slices. Place these on top of the potatoes.
• *Omit bacon for kosher or vegetarian preparation. Soy mayonnaise can be substituted for vegan preparation.
• Cook the bacon until crispy, then chop finely, and place on top of potatoes and onions.
• Add the oil and vinegar together in a small saucepan, then bring to a boil. You can use more if you like your potato salad tangier (as I do), but always use equal amounts of oil and vinegar. When the mixture reaches a boil, remove from the heat and pour over the potato/onion/bacon mixture.
• Toss the whole mixture lightly. It's best to do the previous steps the night before serving the salad to allow the potatoes to marinate. If you can't manage overnight, allow at least a couple of hours for best flavor.
• Toss with mayonnaise until coated to taste just before serving.