Side Dish: United States – Midwestern United States (Illinois) – Illinois Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch (1.3 cm) pieces
- 4 large eggs, hard‑boiled and chopped, approx. 200 g total
- 1 1/2 cups (360 ml) mayonnaise
- 1/4 cup (60 ml) sour cream (optional, for extra creaminess)
- 1 tbsp (15 ml) prepared yellow mustard
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- 1 cup (100 g) celery, finely chopped (about 2 medium stalks)
- 1/2 small red onion, finely chopped, about 1/3 cup (50 g)
- 1/3 cup (80 ml) sweet pickle relish (or finely chopped dill pickles), about 75 g
- 1 tsp (2 g) celery seed
- 1 tsp (5 g) kosher salt, plus more to taste (for salad)
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) fresh flat‑leaf parsley, chopped
- Paprika, for garnish
- Optional garnish: additional sliced hard‑boiled egg or chopped parsley
- For boiling: 1 tbsp (15 g) kosher salt (for the potato cooking water)

Instructions

Short Description:
A creamy, hearty Midwestern potato salad with tender potatoes, chopped hard‑boiled eggs, crisp celery, and a tangy mayonnaise‑mustard dressing. It is chilled and served cold as a classic Illinois picnic or barbecue side.

Regional Notes:
This Illinois variation emphasizes a rich mayonnaise base with chopped hard‑boiled eggs, crunchy celery, and a touch of mustard for tang — reflecting Midwestern preferences for creamy, flavorful salads. Sweet pickle relish and celery seed are common here, distinguishing it from lighter vinaigrette or herb‑forward regional versions.

1. Place the cut potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tbsp (15 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork‑tender, about 10–12 minutes depending on size. Drain and let cool slightly.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat; let sit 10–12 minutes. Transfer eggs to an ice bath, peel, and chop. Set aside a few sliced egg rounds if you want to use them as garnish.
3. In a large bowl, whisk together mayonnaise, sour cream (if using), yellow mustard, Dijon mustard, apple cider vinegar, sugar, celery seed, 1 tsp (5 g) kosher salt, and 1/2 tsp (1.5 g) black pepper until smooth.
4. While potatoes are still slightly warm (but not hot), add them to the dressing and gently fold to coat so the potatoes absorb flavor. Let cool to room temperature, about 20–30 minutes.
5. Add chopped eggs, chopped celery, chopped red onion, and sweet pickle relish to the potato mixture. Fold gently until evenly combined.
6. Stir in chopped parsley and taste; adjust seasoning with additional salt and pepper if needed.
7. Cover and refrigerate at least 2 hours, preferably overnight, to let flavors meld. Stir once before serving and sprinkle with paprika and reserved sliced eggs or extra parsley as garnish.
8. Serve chilled as a side dish for barbecues, picnics, or family dinners.