Salad: United States – South Dakota – South Dakota Potato Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 1/2 lb (1.1 kg) Yukon Gold or red potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
- 4 large eggs, approx. 7 oz (200 g) total
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) apple cider vinegar or pickle juice
- 1 tsp (4 g) granulated sugar
- 2 stalks (approx. 3 oz / 85 g) celery, finely diced
- 1/2 cup (120 g) dill pickles, chopped (or 3 medium dill pickles)
- 1/4 cup (40 g) small-diced red onion (or white/sweet onion)
- 1 tbsp (15 g) chopped fresh parsley (optional)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- Paprika for garnish

Instructions

Short Description:
A creamy, tangy Midwestern potato salad with hard-boiled eggs, crisp celery, and a mayonnaise-and-mustard dressing, finished with chopped dill pickles and a dusting of paprika.

Regional Notes:
This Great Plains/South Dakota version reflects German and Scandinavian influences through the use of mustard in the dressing, hard-boiled eggs, and pickled/dill flavors. It leans toward a creamy, slightly tangy profile common in the Upper Midwest rather than the vinegar-forward potato salads of other regions.

1. Place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (3 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Do not overcook; they should hold shape.
2. While potatoes cook, place eggs in a small saucepan, cover with cold water by 1 inch (2.5 cm), bring to a boil, then reduce heat and simmer 9–10 minutes. Transfer eggs to an ice bath, chill 5 minutes, then peel and chop; reserve two whole yolk halves or slices for garnish if desired.
3. Drain potatoes and return them to the hot pot off the heat for 1–2 minutes to let excess moisture steam off. Spread onto a sheet pan or leave in pot to cool slightly until warm but not hot (warm potatoes absorb dressing better).
4. In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar or pickle juice, sugar, 1 tsp (6 g) kosher salt, and 1/2 tsp (1 g) black pepper until smooth.
5. Add the warm potatoes to a large mixing bowl. Pour about two-thirds of the dressing over the potatoes and gently fold to coat, adding more dressing as needed until you reach desired creaminess.
6. Fold in chopped eggs (reserve a few for garnish), diced celery, chopped dill pickles, and diced onion. Taste and adjust seasoning with additional salt, pepper, or vinegar/pickle juice if needed.
7. Stir in chopped parsley if using. Transfer potato salad to a serving bowl, cover, and refrigerate at least 1–2 hours (preferably 3–4 hours) to meld flavors. It can be made a day ahead.
8. Before serving, garnish with reserved egg pieces and a light dusting of paprika. Serve chilled or at cool room temperature.