Salad: United States – Idaho (Pacific Northwest) – Idaho Potato Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 17 min

Additional 1 hr

Total 1 hr 32 min

Ingredients

- 3 lb (1.36 kg) Idaho Russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 3 large eggs, approx. 50 g each
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tsp (5 ml) granulated sugar
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 green onions (scallions), thinly sliced (white and light-green parts)
- 2 stalks celery, small dice (about 1 cup / 100 g)
- 1/4 cup (4 g) fresh dill, finely chopped (packed)
- 2 tbsp (30 ml) pickle relish or finely chopped dill pickles (optional)
- Paprika for garnish (optional)

Instructions

Short Description:
A classic Pacific Northwest potato salad made with fluffy Idaho Russet potatoes, a creamy mayonnaise-mustard dressing, fresh dill, and green onions for bright, local flavor. Served chilled as a picnic or barbecue side.

Regional Notes:
This Idaho version uses Russet potatoes for their characteristic fluffy, mealy texture that soaks up the dressing without becoming gluey. Local touches like fresh dill and green onions are common in Pacific Northwest home recipes, and the dressing balances mayonnaise with a touch of mustard rather than heavy vinegar-forward styles.

1. Place the cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp (6 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on chunk size.
2. While the potatoes cook, place the eggs in a small saucepan, cover with cold water, bring to a gentle boil, then simmer for 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and chop coarsely.
3. When potatoes are tender, drain them in a colander and return to the warm pot off the heat for 1–2 minutes to allow excess moisture to steam off. Spread potatoes on a tray to cool slightly (but still warm) for 10 minutes.
4. In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, vinegar, sugar, 1 1/2 tsp (9 g) salt, and 1/2 tsp (1 g) black pepper until smooth.
5. In a large mixing bowl, combine the warm potatoes, chopped eggs, sliced green onions, diced celery, chopped dill, and pickle relish if using. Pour the dressing over the mixture and gently fold until evenly coated, taking care not to mash the potatoes.
6. Taste and adjust seasoning with more salt and pepper if needed. Cover and chill the salad for at least 1 hour to let flavors meld.
7. Before serving, give the salad a gentle stir, garnish with additional chopped dill and a sprinkle of paprika if desired, and serve chilled or at cool room temperature.