Salad: United States – Maine – Maine Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 32 min

Ingredients

- 2 lb (907 g) red potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
- 3 large eggs, hard-boiled, peeled (approx. 150 g total)
- 1 cup (240 ml) mayonnaise (use a good-quality or local brand)
- 2 tbsp (30 ml) stone-ground or whole-grain mustard (use local Maine mustard if available)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (60 ml) finely diced red onion (about 40 g)
- 1/2 cup (60 g) celery, finely diced
- 2 tbsp (30 ml) minced fresh dill (packed)
- 2 tbsp (30 ml) thinly sliced scallions (green parts)
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) cold water (to loosen dressing if desired)
- Paprika for garnish (optional)

Instructions

Short Description:
A classic New England potato salad using Maine-grown red potatoes tossed in a creamy mayonnaise dressing brightened with apple cider vinegar, stone-ground mustard, and plenty of fresh dill.

Regional Notes:
This Maine variation highlights red potatoes, commonly grown in the state, and favors a mayonnaise-based dressing that often includes local or stone-ground mustard and generous fresh dill. Compared with some Southern or Midwestern potato salads, it leans on dill and mustard rather than pickle relish or heavy sweetness.

1. Place the potato chunks in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tsp (5 g) kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10–12 minutes. Drain and spread on a baking sheet to cool slightly.
2. While potatoes cook, place eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and cover. Let sit 10–12 minutes, then transfer eggs to an ice bath. Peel and coarsely chop; set aside.
3. In a medium bowl, whisk together mayonnaise, stone-ground mustard, apple cider vinegar, 1/2 tsp (2.5 g) black pepper, 1 tsp (5 ml) sugar (if using), and 2 tbsp (30 ml) cold water until smooth. Taste and adjust salt and vinegar balance.
4. In a large mixing bowl, combine slightly-warm potato chunks, chopped eggs, diced red onion, diced celery, minced dill, and sliced scallions. Pour the dressing over the potato mixture.
5. Gently fold everything together with a spatula until the potatoes are evenly coated, taking care not to mash them. Adjust seasoning with additional salt and pepper to taste.
6. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. The salad can be made up to a day ahead.
7. Before serving, give the salad a gentle stir, add a little more mayonnaise or a splash of vinegar if it has dried, and garnish with a sprinkle of paprika and a few extra sprigs of dill or scallion rings.
8. Serve chilled or at cool room temperature as a salad course alongside seafood, grilled meats, or picnic fare.