Salad: United States – Upper Midwest (Wisconsin) – Wisconsin Potato Salad

Serving Size: 6

Approximate Time

Prep 35 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) small red or Yukon Gold potatoes, scrubbed and halved if large
- 4 large eggs, approx. 200 g
- 6 slices bacon, approx. 6 oz (170 g)
- 3/4 cup (180 ml) mayonnaise (preferably full-fat)
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1 cup (120 g) celery, finely chopped (about 2-3 stalks)
- 1/2 cup (80 g) yellow or sweet onion, finely chopped (about 1/2 small onion)
- 1/2 cup (120 g) dill pickle relish or finely chopped dill pickles (optional but common)
- 1 cup (113 g) shredded sharp Wisconsin cheddar
- 2 tbsp (8 g) chopped fresh chives or green onion for garnish
- Paprika for sprinkling (optional)

Instructions

Short Description:
A creamy, classic Wisconsin potato salad with mayonnaise and yellow mustard, studded with hard-boiled eggs, celery, onion, crisp bacon, and shredded Wisconsin cheddar. Chill before serving so the flavors meld and the texture firms up.

Regional Notes:
This Upper Midwest (Wisconsin) version emphasizes a mayonnaise-and-mustard dressing and includes hard-boiled eggs and crunchy celery; local potatoes, crisp bacon, and shredded Wisconsin cheddar distinguish it from more vinegary or herb-forward regional variants. The result is a rich, slightly tangy potato salad commonly served at fish fries, picnics, and backyard gatherings across Wisconsin.

1. Place potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1/2 tsp (3 g) kosher salt. Bring to a boil, reduce to a simmer, and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size. Drain and let cool slightly.
2. While potatoes cook, place eggs in a small pot, cover with cold water by 1 inch (2.5 cm), bring to a gentle boil, then remove from heat and cover. Let sit 9–11 minutes for fully set yolks. Transfer eggs to an ice bath, cool, peel, and roughly chop.
3. In a large skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces. Reserve about 1 tbsp (15 ml) bacon fat for the dressing if desired (optional).
4. In a medium bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, reserved bacon fat (if using), 1/2 tsp (2 g) black pepper, and additional salt to taste. Taste and adjust tanginess with a little more mustard or vinegar if desired.
5. When potatoes are cool enough to handle but still warm, either leave halved or cut into roughly 1-inch (2.5 cm) pieces. Place potatoes in a large mixing bowl.
6. Add chopped eggs, crumbled bacon (reserve a small handful for garnish), chopped celery, chopped onion, pickle relish (if using), and shredded cheddar to the potatoes.
7. Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Adjust seasoning with salt and pepper.
8. Transfer potato salad to a serving bowl, sprinkle reserved bacon, chopped chives or green onion, and a light dusting of paprika on top.
9. Cover and chill at least 2 hours (overnight is best) to let flavors meld. Serve cold or at cool room temperature.