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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) Yukon Gold or new potatoes (Connecticut-grown fingerlings if available), scrubbed
- 3 large eggs (approx. 150 g total)
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) granulated sugar (optional)
- 1/2 tsp (2.5 ml) celery seed
- 3/4 tsp (3.75 ml) kosher salt, divided
- 1/2 tsp (2.5 ml) freshly ground black pepper, divided
- 1/2 cup (120 ml) celery, finely diced (about 1-2 stalks)
- 1/3 cup (80 ml) green onion (scallion), thinly sliced (white and green parts)
- 2 tbsp (30 ml) fresh flat-leaf parsley, finely chopped
- 2 tbsp (30 ml) fresh chives, snipped (or 1 tbsp / 15 ml dill if preferred)
- 1 tbsp (15 ml) sweet pickle relish or 2 tbsp (30 ml) finely chopped sweet pickle (optional for slight sweetness)
- 2 tbsp (30 ml) cold water (to thin dressing if needed)
- Paprika, for garnish (optional)

Instructions

Short Description:
A creamy New England-style potato salad featuring Connecticut-grown potatoes when available, a mustard-tinged mayonnaise dressing brightened with apple cider vinegar, and the signature touch of celery seed and fresh herbs.

Regional Notes:
This Connecticut version emphasizes a creamy dressing with Dijon mustard and celery seed for aroma, and commonly uses local potatoes (Yukon Gold or fingerlings) and fresh summer herbs like parsley and chives. It is less sweet than some regional variants and highlights crunchy celery and green onion for texture.

1. Place whole potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (2.5 ml) kosher salt. Bring to a simmer over medium-high heat and cook until potatoes are tender when pierced with a fork, 12–20 minutes depending on size. Drain and let cool until just warm.
2. While potatoes cook, place eggs in a small saucepan, cover with cold water by 1 inch (2.5 cm), bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes for hard-boiled eggs. Transfer eggs to an ice bath, peel, and chop coarse.
3. When potatoes are cool enough to handle, halve or cut into 3/4-inch (2 cm) pieces; leave smaller new potatoes halved and larger ones chunked so pieces are uniform. Transfer to a large bowl and season with 1/4 tsp (1.25 ml) kosher salt and 1/4 tsp (1.25 ml) black pepper.
4. In a medium bowl whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, sugar (if using), celery seed, and the remaining 1/4 tsp (1.25 ml) kosher salt and 1/4 tsp (1.25 ml) black pepper. If dressing is very thick, whisk in up to 2 tbsp (30 ml) cold water to reach desired creaminess.
5. Add chopped celery, green onion, parsley, chives, and optional sweet pickle to the dressing and stir to combine. Fold the dressing into the warm potato pieces gently so potatoes absorb flavor but do not turn to mush. Add chopped eggs and fold lightly to distribute.
6. Taste and adjust seasoning with salt and pepper. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. Stir gently before serving and sprinkle with a little paprika and extra chives or parsley as a garnish.
7. Serve chilled or at cool room temperature as a salad side for grilled meats, seafood, or a summer picnic.