I have served this potato salad at many occasions and never once had to take any leftover home! I love it!

State Fair Potato Salad
(Drizzling the sweet pickle juice over the warm potatoes is the secret to this delicious potato salad.)

3 ½ pounds red-skinned potatoes, unpeeled, cut into ¾ inch pieces
¼ cup juices from jar of sweet pickles

¾ cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon ground black pepper
½ cup chopped red onion
½ cup chopped sweet pickles
½ cup chopped celery

Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently to blend. Cool to room temp.

Which mayo, buttermilk, mustard, sugar and pepper in medium bowl to blend; season to taste with salt. . Mix in onion and pickles to mixture. Pour over potatoes and toss gently to blend.