Salad: United States – Minnesota – Minnesota Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) red potatoes, scrubbed and cut into 1–1.5 in (2.5–3.8 cm) pieces
- 4 large eggs, approx. 7 oz (200 g) total, hard-boiled and peeled
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) Dijon mustard (optional)
- 1/4 cup (60 ml) sweet pickle relish (optional)
- 1/2 cup (60 g) celery, finely diced
- 1/4 cup (40 g) red onion, finely chopped
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) celery seed (optional)
- Paprika for garnish (optional)

Instructions

Short Description:
A creamy, classic Upper Midwest potato salad made with tender red potatoes, chopped hard-boiled eggs, and a mayonnaise-and-mustard dressing brightened with fresh dill. Chilled before serving so flavors meld and the texture firms for slicing and scooping.

Regional Notes:
This Minnesota version emphasizes red potatoes, hard‑boiled eggs, and a creamy mayonnaise-plus-mustard dressing; fresh dill is commonly used here for a bright herb note. It differs from vinegar-forward German-style potato salads and from bacon-heavy variations elsewhere in the U.S., favoring a cooler, creamier profile suited to Midwestern potlucks and backyard gatherings.

1. Place the eggs in a small pot and cover with cold water by 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer and cook 10 minutes. Transfer eggs to an ice bath and chill 5–10 minutes, then peel and coarsely chop 2 eggs; reserve 2 eggs for garnish if desired.
2. While eggs cook, place the cut red potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp salt, bring to a boil over high heat, then reduce to a simmer and cook 10–15 minutes until potatoes are fork-tender but not falling apart.
3. Drain potatoes in a colander and let sit 5–10 minutes to steam off excess moisture; if you prefer the salad slightly warm when dressing, let cool just until handleable, otherwise chill briefly until cool.
4. In a large bowl, whisk together mayonnaise, yellow mustard, Dijon (if using), apple cider vinegar, sweet pickle relish (if using), celery seed (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.
5. Add the warm (or cooled) potatoes to the dressing and gently fold to coat, taking care not to mash the potatoes. Fold in the chopped hard‑boiled eggs, diced celery, red onion, and chopped fresh dill until evenly distributed.
6. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired. Transfer potato salad to a covered container and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld.
7. Before serving, gently stir, transfer to a serving bowl, garnish with the reserved chopped egg, a sprinkle of paprika, and a little extra dill. Serve cold or at cool room temperature.