Salad: United States – Oklahoma, Southern Plains United States – Oklahoma Potato Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 3 lb (1.4 kg) russet potatoes (about 6 medium)
- 4 large eggs, hard-boiled and peeled, approx. 200 g total usable weight
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 ml) dill pickle juice (from jar)
- 3/4 cup (180 ml) dill pickles, diced (about 3 medium pickles)
- 1/2 cup (120 ml) celery, finely chopped (approx. 2 medium stalks)
- 1/3 cup (80 ml) red onion, finely diced (about 1/2 small)
- 1 tsp (5 ml) celery seed
- 1 tsp (5 ml) kosher salt (adjust to taste)
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) granulated sugar (optional, balances acidity)
- Paprika for garnish, about 1/2 tsp (2.5 ml)
- 2 tbsp (30 ml) fresh parsley or chives, chopped (optional garnish)

Instructions

Short Description:
A classic Oklahoma-style potato salad of russet potatoes tossed with a mayonnaise-mustard dressing, chopped hard-boiled eggs, diced dill pickles, celery and a touch of celery seed for the region's characteristic tang and texture.

Regional Notes:
This Oklahoma version uses russet potatoes and a mayonnaise-based dressing accented by yellow mustard, dill pickles and celery seed—flavors that differ from creamier southern or vinegar-forward potato salads elsewhere. Hard-boiled eggs and crunchy celery are standard here, giving a hearty, slightly tangy salad typical of the Southern Plains.

1. Place whole russet potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Salt the water lightly. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–25 minutes depending on size. Drain and cool slightly until you can handle them.
2. While potatoes cook, place eggs in a small pot, cover with cold water, bring to a boil, then turn off heat and let sit covered for 10–12 minutes. Transfer eggs to an ice bath, cool, peel, and chop coarsely.
3. When potatoes are cool enough to handle, peel if desired (many Oklahomans peel russets) and cut into 1-inch (2.5 cm) cubes. Transfer to a large mixing bowl.
4. In a separate bowl, whisk together mayonnaise, yellow mustard, dill pickle juice, celery seed, sugar (if using), salt and pepper until smooth. Taste and adjust seasoning—the dressing should be tangy with a gentle mustard bite.
5. Add chopped eggs, diced dill pickles, chopped celery and diced onion to the bowl with potatoes. Pour the dressing over the mixture and gently fold until ingredients are evenly coated, taking care not to mash the potatoes.
6. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. Adjust salt and pepper before serving.
7. Just before serving, sprinkle with paprika and chopped parsley or chives for color. Serve cold or at cool room temperature.