STATE FAIR POTATO SALAD
Categories Salad Potato Side Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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
I'm very excited to be showing you how to make real, authentic, vintage lemonade--the kind you might enjoy on a hot summer day at one of those stands at the state fair. Most of us make lemonade just out of lemon juice, but as you may know, the oils in the lemon peel contain a tremendous amount of flavor, and once you drink this, you won't want to go back to drinking it how you used to.
Provided by Chef John
Categories Drinks Recipes Lemonade Recipes
Time 4h45m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 53.2 g, Fat 0.3 g, Fiber 5.1 g, Protein 1.3 g, Sodium 9.2 mg, Sugar 41.6 g
STATE FAIR POTATO SALAD
Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious potato salad. Tastes like a contrest entree at the State Fair! From Bon Appetit.
Provided by yooper
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
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
This simple and delicious potato salad recipe has been in the family for generations. My mom received it from her mother-in-law, who received it from her mother-in-law, who came from the ethnically German region of Czechoslovakia.
Provided by jpwelle
Categories Potato
Time 50m
Yield 10-14 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 294.4, Fat 13.5, SaturatedFat 2, Cholesterol 6.1, Sodium 180.6, Carbohydrate 40.2, Fiber 5.3, Sugar 4.5, Protein 3.9
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- 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. DO AHEAD Can be made 8 hours ahead. Chill. Bring to room temperature before serving.
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