Salad: United States – Nebraska (Great Plains United States) – Nebraska Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) red potatoes, scrubbed
- 4 large hard-boiled eggs, peeled, chopped, approx. 7 oz (200 g) peeled
- 1 1/2 cups (360 ml) mayonnaise
- 3 tbsp (45 ml) yellow mustard
- 1/3 cup (80 g) sweet pickle relish
- 1/2 cup (75 g) dill pickles, finely chopped
- 2 tbsp (30 ml) dill pickle juice
- 1 cup (100 g) celery, finely diced
- 1/3 cup (50 g) red onion, finely chopped
- 2 green onions (scallions), thinly sliced (approx. 1 oz / 30 g)
- 1 tbsp (15 ml) apple cider vinegar (optional, for brightness)
- 1 tbsp (12 g) granulated sugar (optional, balances acidity)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper, adjust to taste
- 1/2 tsp (1.5 g) paprika for garnish
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)

Instructions

Short Description:
A classic Midwestern potato salad made with tender red potatoes, chopped hard-boiled eggs, and a creamy mayonnaise-and-mustard dressing. Bright, tangy notes come from sweet pickle relish and a splash of dill pickle juice for the signature Nebraska twist.

Regional Notes:
This Nebraska version emphasizes red potatoes and chopped hard-boiled eggs folded into a mayonnaise-and-yellow-mustard dressing. The regional twist is the inclusion of pickles, sweet relish, and a bit of pickle juice for extra tang, distinguishing it from creamier or vinegar-forward potato salads in other regions.

1. Place whole red potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (6 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size.
2. While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat; let sit 10–12 minutes. Drain and transfer eggs to an ice bath to cool, then peel and chop.
3. Drain potatoes and let cool slightly until they are cool enough to handle but still warm. Peel if desired (Nebraska versions often leave skins on for texture), then cut potatoes into 3/4-inch (2 cm) pieces. Transfer to a large mixing bowl.
4. In a separate bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, dill pickle juice, apple cider vinegar (if using), and sugar (if using) until smooth. Taste and adjust salt and pepper.
5. To the bowl with potatoes add chopped eggs, chopped dill pickles, diced celery, red onion, and sliced green onions. Pour the dressing over the potato mixture and gently fold until everything is evenly coated, taking care not to mash the potatoes.
6. Season with the remaining 1/2 tsp (2 g) salt and additional black pepper if needed. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld.
7. Before serving, give the salad a gentle stir, garnish with paprika and chopped parsley. Serve chilled or at cool room temperature.