All Canadian Potato Salad

Name: All Canadian Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 90 min
Yield: ['12', '12 cups']
Cuisine: canadian
Ingredients: 4 pounds russet potatoes; 3 tablespoons cider vinegar; 3 large eggs; 0.66666668653488 cup mayonnaise, or more to taste; 2 teaspoons salt; 1 teaspoon dry mustard; 0.5 teaspoon celery seed; 0.5 teaspoon ground black pepper; 2 tablespoons hot water, or as needed; 3 stalks celery, diced; 1 onion, finely diced; 1 red bell pepper, seeded and diced; 3 green onions, thinly sliced; 0.25 cup diced dill pickles; 2 tablespoons chopped fresh parsley; 1 teaspoon paprika

4.10 (8)

⏱ 90 mins 🍽 ['12', '12 cups'] 🌶 canadian 🏷 Main course

This colourful Canadian potato salad is a crowd-pleaser, ideal for lunch or dinner. It features russet potatoes with their skins on, hard-boiled eggs, and a mix of crunchy celery, onion, and bell pepper. The creamy dressing, made with mayonnaise, vinegar, and spices, is perfectly balanced. After mixing, the salad is chilled to let the flavours meld, then garnished with paprika and egg slices before serving. It yields about 12 cups.

Ingredients

4 pounds russet potatoes
3 tablespoons cider vinegar
3 large eggs
0.66666668653488 cup mayonnaise, or more to taste
2 teaspoons salt
1 teaspoon dry mustard
0.5 teaspoon celery seed
0.5 teaspoon ground black pepper
2 tablespoons hot water, or as needed
3 stalks celery, diced
1 onion, finely diced
1 red bell pepper, seeded and diced
3 green onions, thinly sliced
0.25 cup diced dill pickles
2 tablespoons chopped fresh parsley
1 teaspoon paprika

Method

Put the potatoes in a large pot and cover them with salted water, then bring to a boil. Lower the heat and simmer until they are tender, which will take 20 to 25 minutes. Drain the potatoes, then cut them into 1-inch cubes, keeping the skins on. Move the cubes to a bowl and drizzle with vinegar while they are still warm. Allow them to cool fully for about 20 minutes.
As the potatoes cook, put the eggs in a medium saucepan and cover them with water. Bring the water to a boil, then take the pan off the heat. Let the eggs sit in the hot water for 15 minutes. Take the eggs out and cool them under cold running water before peeling. Dice two of the eggs into ¼-inch pieces. Slice the remaining egg into ¼-inch slices and keep these aside for the garnish.
In a large bowl, mix together the two diced eggs, mayonnaise, salt, dry mustard, celery seeds, and black pepper. Stir in the hot water. Add the cooled potatoes, diced celery, finely diced onion, diced red bell pepper, sliced green onions, diced dill pickles, and chopped parsley. Mix everything together thoroughly. Cover the bowl and place it in the refrigerator to chill for 30 minutes.
Sprinkle the chilled salad with paprika. Arrange the reserved egg slices on top of the salad just before you are ready to serve it.

Nutrition (per serving)

Calories238 kcal

Fat11 g

Sugars3 g

Protein5 g

Sodium850 mg

Recipe details

CategoryMain course

Cuisinecanadian

Authoremilykjelshus