Salad: United States – Rhode Island – Rhode Island Red Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) red potatoes, scrubbed and quartered if medium (leave skins on)
- 3 large hard-boiled eggs, peeled and chopped, approx. 150 g total
- 1 cup (100 g) celery, finely chopped (about 2-3 stalks)
- 1/3 cup (45 g) red onion, finely diced (about 1/2 small onion) or 3 tbsp (45 g) chopped scallions
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (5 ml) granulated sugar (optional, balances acidity)
- 1/2 tsp (2.5 g) celery seed (optional, for classic flavor)
- 1/2 tsp (2.5 tsp / 2.5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
- Paprika for garnish (optional)

Instructions

Short Description:
Creamy New England-style potato salad made with firm red potatoes, a mayonnaise-based dressing, crunchy celery and onion, and chopped hard-boiled eggs for richness. Served chilled as a classic Rhode Island summer side or salad course.

Regional Notes:
This Rhode Island version emphasizes red potatoes that hold their shape and a straightforward mayonnaise-based dressing with celery and onions; hard-boiled eggs are commonly added for extra creaminess and protein. It differs from starchier potato-salad styles by keeping the potatoes firmer and often leaving the skins on for texture.

1. Place quartered red potatoes in a large pot and cover with cold water by about 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 their shape, about 12–15 minutes depending on size.
2. While potatoes cook, combine mayonnaise, yellow mustard, apple cider vinegar, sugar (if using), celery seed (if using), 1/2 tsp (2.5 g) salt, and 1/2 tsp (1 g) black pepper in a large bowl; whisk until smooth.
3. Drain potatoes in a colander and let sit for 2–3 minutes to steam off excess moisture. Transfer potatoes to the bowl with the dressing while still warm; gently fold to coat so the potatoes absorb flavor, being careful not to break them up.
4. Add chopped celery, diced red onion (or scallions), and chopped hard-boiled eggs (approx. 150 g) to the potato-dressing mixture. Fold gently until evenly distributed. Taste and adjust seasoning with additional salt and pepper if needed.
5. Stir in chopped parsley if using. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Potato salad can be made up to 24 hours ahead; stir gently before serving and adjust seasoning if necessary.
6. Transfer to a serving bowl, sprinkle lightly with paprika if desired, and serve chilled or at cool-room temperature.