Salad: United States – Great Plains United States (North Dakota) – North Dakota Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (907 g) red potatoes, scrubbed and cut into 3/4-inch (2 cm) pieces
- 4 large eggs, hard-boiled, peeled and chopped, approx. 200 g
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) white vinegar (or apple cider vinegar)
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 1 celery stalk, finely diced
- 1/3 cup (40 g) finely diced yellow or sweet onion (or 3 green onions, sliced)
- 2 tbsp (30 g) sweet pickle relish (optional)
- 1/2 tsp (2.5 g) celery seed (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped OR 2 tbsp (6 g) fresh chives, chopped, plus extra for garnish
- Paprika for sprinkling (optional)

Instructions

Short Description:
A classic Great Plains potato salad using locally grown red potatoes, chopped hard-boiled eggs, and a creamy mayonnaise-mustard dressing with a touch of vinegar for brightness. Finished with fresh dill or chives for a light, herbaceous garnish.

Regional Notes:
This North Dakota variation highlights red potatoes (commonly grown in the region) and includes hard-boiled eggs folded into a mayonnaise-and-mustard dressing with a hint of vinegar for tang. It leans simple and fresh—often served chilled at family gatherings and summer barbecues—and is typically garnished with dill or chives rather than heavy pickles or relish.

1. Place potato pieces in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (2.5 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender but still hold shape, about 10–12 minutes. Drain and let cool to lukewarm.
2. Meanwhile, place eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10–12 minutes. Transfer eggs to an ice bath, cool completely, peel, and chop.
3. In a large bowl, whisk together mayonnaise, yellow mustard, white vinegar, and sugar (if using) until smooth. Stir in celery seed (if using), 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper.
4. Add slightly cooled potatoes, chopped eggs, diced celery, diced onion (or sliced green onions), and sweet pickle relish (if using) to the dressing. Gently fold until ingredients are evenly coated, taking care not to break the potatoes.
5. Stir in 2 tbsp (8 g) chopped fresh dill or 2 tbsp (6 g) chopped fresh chives. Taste and adjust seasoning with additional salt and pepper if needed.
6. Cover and chill in the refrigerator at least 1 hour (preferably 2–4 hours) to let flavors meld. Before serving, give the salad a gentle stir and sprinkle with paprika and a little extra dill or chives for garnish. Serve cold.