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Classic Canadian Potato Salad

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
115 min
SERVINGS
12 servings
Lunch Dinner Canadian
Classic Canadian Potato Salad
Ingredients
  • 4 pounds russet potatoes
  • 3 tablespoons cider vinegar
  • 3 large eggs
  • 2/3 cup mayonnaise, or more to taste
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons hot water, or as needed
  • 3 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 1 onion, finely diced
  • 3 green onions, thinly sliced
  • 1/4 cup diced dill pickles
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika
Instructions
1
Begin by submerging potatoes in a large container and covering them with salted water; heat the mixture until it reaches a rolling boil.
2
Reduce the temperature to a lower setting and maintain a gentle simmer; allow potatoes to become tender, approximately 25 minutes.
3
Discard the water and cut the cooked potatoes into one-inch cubes, leaving their skin intact.
4
While the potatoes are still warm, drizzle them with vinegar; set aside to cool completely, around 20 minutes.
5
Next, place eggs in a saucepan and cover them with water; bring the mixture to a boil.
6
Immediately remove the eggs from the heat and let them sit in hot water for 15 minutes.
7
Carefully remove the eggs from the hot water and rinse them under cold running water to stop the cooking process.
8
Peel the eggs and cut two of them into small, 1/4-inch cubes.
9
Slice the remaining egg into thin, 1/4-inch slices for garnish; set aside.
10
Combine the two egg cubes, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; gradually add hot water to the mixture.
11
Add the cooked potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley to the mayonnaise mixture; cover the bowl with a lid and refrigerate for 30 minutes.
12
Sprinkle paprika over the salad and arrange the reserved egg slices on top before serving.