State Fair Potato Salad

Experience the nostalgic charm of a summer fair with this classic State Fair Potato Salad, a crowd-pleasing side dish bursting with homestyle flavor. Featuring tender Russet potatoes, perfectly boiled eggs, and a tangy-sweet dressing made with mayonnaise, yellow mustard, sweet pickle relish, and a touch of vinegar, this hearty salad is packed with creamy, crunchy goodness. Fresh celery, red onion, and green bell pepper add vibrant color and texture, while a sprinkle of paprika gives the final dish an irresistible finish. Perfectly suited for picnics, potlucks, or family cookouts, this easy potato salad comes together in under an hour and tastes even better when chilled, allowing the flavors to meld beautifully. Whether you're hosting a barbecue or looking for a comforting accompaniment, this classic potato salad recipe is guaranteed to be a hit.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 3 pounds Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 3 tablespoons Sweet pickle relish
• 1 tablespoon White vinegar
• 1 teaspoon Granulated sugar
• 2 stalks Celery
• 0.5 cup Red onion
• 0.5 cup Green bell pepper
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Peel the potatoes and cut them into bite-sized cubes. Place them in a large pot and cover with cold, salted water.

Step 2

Bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes for 10-12 minutes or until fork-tender. Be careful not to overcook.

Step 3

While the potatoes are cooking, place the eggs in a small pot, cover completely with water, and bring to a gentle boil. Once boiling, cook for 9 minutes. Remove from heat, drain, and transfer the eggs to an ice bath to cool before peeling.

Step 4

Chop the celery, red onion, and green bell pepper into small, even pieces for a consistent texture in the salad.

Step 5

In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, sugar, salt, and black pepper. Mix until smooth and well incorporated—this is the dressing.

Step 6

Once the potatoes are cooked, drain them and allow them to cool slightly before transferring them to a large bowl. Sprinkle the warm potatoes with the vinegar to enhance their flavor.

Step 7

Peel the eggs and chop them into small pieces. Add the chopped eggs, celery, red onion, and green bell pepper to the potatoes.

Step 8

Pour the dressing over the potato mixture and gently fold to coat everything evenly. Be gentle to avoid mashing the potatoes.

Step 9

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 10

Transfer the potato salad to a serving bowl and sprinkle paprika on top for garnish. Chill in the refrigerator for at least 1 hour before serving to let the flavors come together.

Nutrition Facts

Serving size	(2090.3g)

Amount per serving	% Daily Value*
Calories	3479.4

Total Fat 193.4g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 979.3mg	0%
Sodium 4158.8mg	0%
Total Carbohydrate 377.9g	0%
Dietary Fiber 28.5g	0%
Total Sugars 36.3g
Protein 67.9g	0%

Vitamin D 164IU	0%
Calcium 383.0mg	0%
Iron 21.2mg	0%
Potassium 8375.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 7.7%

Carbs: 42.9%