This classic potato salad is a comforting side dish that brings a touch of Canadian charm to any meal. Creamy, tangy, and packed with simple ingredients, it’s perfect for family gatherings or summer barbecues.
Start by putting the potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat to a gentle simmer and cook until the potatoes are tender, about 25 minutes. Drain them well, then cut into 1-inch cubes, leaving the skin on. While the potatoes are still warm, drizzle them with vinegar and set them aside to cool for about 20 minutes.
Next, place the eggs in a saucepan and cover with water. Bring to a boil, then take the pan off the heat and let the eggs sit in the hot water for 15 minutes. After that, cool them under cold running water, peel, and chop two of the eggs into small dice. Slice the remaining egg for garnishing later.
In a large bowl, mix the diced eggs with mayonnaise, salt, dry mustard, celery seed, and black pepper. Add a little hot water and stir everything together to blend the flavors. Then fold in the cooled potatoes along with the celery, red bell pepper, onion, green onions, pickles, and parsley.
Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors come together. When you’re ready to serve, sprinkle the salad with a bit of paprika and arrange the sliced eggs on top for a nice finishing touch.
- Use waxy potatoes like Yukon Gold for the best texture.
- Boil potatoes until just tender to avoid mushy salad.
- Let the salad chill for at least an hour to allow flavors to meld.
This salad is a comforting classic that brings together creamy potatoes and tangy dressing. It’s simple, hearty, and perfect for gatherings. The flavors are familiar yet satisfying, making it a beloved side dish across many Canadian tables.
Serve this salad alongside grilled meats or fresh bread for a complete meal. It also pairs well with picnic foods and can be a refreshing contrast to spicy dishes.
Keep the salad covered in an airtight container in the fridge. It stays fresh for up to three days but is best enjoyed within two. Stir gently before serving to redistribute any dressing that may have settled.
