Salad: United States – New England (New Hampshire) – New England Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr

Total 1 hr 32 min

Ingredients

- 2 lb (900 g) red potatoes, scrubbed and cut into 1-inch (2.5 cm) pieces
- 3 large hard-boiled eggs, chopped, approx. 5.3 oz (150 g) peeled weight
- 1 cup (120 g) celery, thinly sliced (about 2-3 stalks)
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) celery seed (optional, for classic flavor)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (6 g) fresh chives, finely snipped
- 1 tbsp (4 g) fresh dill, finely chopped (optional)
- Paprika for garnish (optional)

Instructions

Short Description:
A classic New England side salad of tender red potatoes tossed with a creamy mayonnaise-and-Dijon dressing, crisp celery, chopped hard-boiled eggs, and bright fresh herbs. Served chilled or at cool room temperature alongside grilled meats, seafood, or a summer picnic spread.

Regional Notes:
This New England variation uses red potatoes left with their skins on for texture, plenty of crisp celery, and a mayonnaise base brightened with Dijon mustard and a splash of vinegar. Chopped hard-boiled eggs and fresh parsley and chives are common in this regional version, giving it a home-style flavor distinct from sweeter, pickle-heavy potato salads elsewhere.

1. Place the cut red potatoes in a pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 10–12 minutes.
2. While potatoes cook, chop the hard-boiled eggs, slice the celery, and chop the parsley, chives, and dill (if using). Set aside.
3. Drain the potatoes in a colander and return them to the warm pot off the heat for 1–2 minutes to let excess steam evaporate. This helps the dressing cling to the potatoes. Leave skins on for authentic texture.
4. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, remaining 1/2 tsp kosher salt, black pepper, and celery seed (if using) until smooth.
5. Pour the dressing over the warm potatoes and gently fold to coat, taking care not to break the potato pieces. The warm potatoes will absorb flavor from the dressing.
6. Fold in the chopped celery, half of the chopped eggs, and half of the herbs. Taste and adjust seasoning with additional salt and pepper if needed.
7. Transfer to a serving bowl, top with the remaining chopped eggs and herbs, and sprinkle with a little paprika if desired. Chill for at least 1 hour to let flavors meld, or serve at cool room temperature.
8. Before serving, give the salad a gentle stir and adjust seasoning as needed. Keep refrigerated; consume within 3 days.