Salads · United States

New England Potato Salad

Name: New England Potato Salad
Total time: 40 min
Yield: 10
Cuisine: United States
Ingredients: 3 pounds California long white potatoes; 3 hard boiled eggs, chopped; 1 medium onion, minced; ¾ cup mayonnaise; ¼ cup sweet pickle juice (from jar of pickles); 1 tablespoon dried parsley; ½ teaspoon celery seed; ¾ tablespoon sugar; Salt; Pepper; Paprika

This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.

Published October 15, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVES10

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

Jump to recipe ↓

What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1
Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
Step 2
Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
Step 3
Place potatoes in a large bowl and let them come to room temperature.
Step 4
In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
Step 5
Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
Step 6
Add salt and pepper to taste. Stir lightly to combine.
Step 7
Place in large serving bowl and sprinkle with paprika.
Step 8
Cover and refrigerate until ready to serve.

New England Potato Salad

What you’ll need

Let’s make it

More to savor

New England Clam Chowder

Daifuku (Sweet Filled Mochi)

Potato in the Kitchen: Exploring an Everyday Ingredient

Muffins: The Small Bake with More Than One Identity