Name: All Canadian Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Russet potatoes - 4 pounds; Cider vinegar - 3 tablespoons; Large eggs - 3; Mayonnaise, or more to taste - ⅔ cup; Salt - 2 teaspoons; Dry mustard - 1 teaspoon; Celery seed - ½ teaspoon; Ground black pepper - ½ teaspoon; Hot water, or as needed - 2 tablespoons; Celery, diced - 3 stalks; Red bell pepper, seeded and diced - 1; Onion, finely diced - 1; Green onions, thinly sliced - 3; Diced dill pickles - ¼ cup; Chopped fresh parsley - 2 tablespoons; Paprika - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - All Canadian Potato Salad

1. Russet potatoes - 4 pounds

2. Cider vinegar - 3 tablespoons

3. Large eggs - 3

4. Mayonnaise, or more to taste - ⅔ cup

5. Salt - 2 teaspoons

6. Dry mustard - 1 teaspoon

7. Celery seed - ½ teaspoon

8. Ground black pepper - ½ teaspoon

9. Hot water, or as needed - 2 tablespoons

10. Celery, diced - 3 stalks

11. Red bell pepper, seeded and diced - 1

12. Onion, finely diced - 1

13. Green onions, thinly sliced - 3

14. Diced dill pickles - ¼ cup

15. Chopped fresh parsley - 2 tablespoons

16. Paprika - 1 teaspoon

How to cook deliciously - All Canadian Potato Salad

1. Stage

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.

2. Stage

Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.

3. Stage

Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.