Salad: United States – Indiana (Midwestern United States) – Hoosier Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 3 lb (1.36 kg) small red potatoes, scrubbed and cut into 1-inch (2.5 cm) pieces
- 4 large eggs, hard-boiled and chopped (approx. 200 g)
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1/3 cup (80 ml) sweet pickle relish
- 2 celery stalks, thinly sliced
- 1/2 cup (75 g) small-dice yellow or sweet onion (about 1 small onion)
- 2 tbsp (30 ml) apple cider vinegar or pickle juice
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (2.5 g) celery seed (optional, but traditional)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) chopped fresh parsley or chopped green onion for garnish
- Paprika for sprinkling on top (optional)

Instructions

Short Description:
A classic Indiana-style potato salad of tender red potatoes tossed with a creamy mayonnaise-mustard dressing, crisp celery, chopped hard-boiled eggs, and sweet pickle relish for a familiar Midwestern tang.

Regional Notes:
This Hoosier version emphasizes hard-boiled eggs, crunchy celery, and a mayonnaise-based dressing with a hint of yellow mustard and sweet pickle relish—distinguishing it from vinegar-forward or German-style potato salads found in other regions. It is commonly served chilled at picnics, potlucks, and family gatherings across Indiana.

1. Place the potato pieces in a large pot and cover with cold salted water by about 1 inch (2.5 cm). Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 10–15 minutes depending on size.
2. While the potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit 10–12 minutes. Drain, cool in ice water, peel, and chop.
3. Drain the potatoes and return them to the warm pot for 1–2 minutes to let excess moisture steam off; then transfer to a large bowl and let cool until just warm (about 10 minutes).
4. In a separate bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar (or pickle juice), sugar, celery seed (if using), salt, and black pepper until smooth.
5. Add sliced celery and diced onion to the warm potatoes and gently fold to distribute. Pour the dressing over the potatoes and fold gently to coat—work carefully so the potatoes stay in pieces.
6. Fold in the chopped hard-boiled eggs, reserving a few pieces for garnish if desired. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or pickle juice for brightness.
7. Cover and chill at least 1 hour (2–4 hours is better) to allow flavors to meld. Before serving, stir gently, sprinkle with chopped parsley or green onion and a light dusting of paprika.
8. Serve cold or at cool room temperature as a salad course or side at picnics and family meals. Refrigerate leftovers in an airtight container for up to 3–4 days.