THE RECIPE JOURNAL · Side Dish
Canadian Potato Salad Recipe
This creamy and tangy potato salad is a classic favorite at Canadian gatherings, perfect for picnics and barbecues. With simple ingredients and a delicious dressing, it’s easy to make and sure to please everyone at the table.
FROM THE KITCHEN • Canadian Potato Salad Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the potatoes in a large pot, cover them with salted water, and bring it to a boil. Once boiling, turn the heat down to medium-low and let the potatoes simmer until they’re tender, about 25 minutes. Drain them, then cut into 1-inch cubes, keeping the skins on. While the potatoes are still warm, drizzle them with some vinegar and set them aside to cool completely, which should take around 20 minutes.
02
Step 2
Next, put the eggs in a saucepan, cover with water, and bring it to a boil. Once it’s boiling, take the pan off the heat and let the eggs sit in the hot water for 15 minutes. Then, cool them under cold running water, peel, and dice two of the eggs into small pieces. Slice the remaining egg into thin slices for garnish.
03
Step 3
In a large bowl, mix together the diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper. Pour in the hot water and stir everything together. Add the cooled potatoes along with the celery, red bell pepper, onion, green onions, pickles, and parsley. Give it all a good stir, cover the bowl, and pop it in the fridge to chill for at least 30 minutes.
04
Step 4
Before serving, sprinkle a little paprika over the salad and arrange the sliced eggs on top for a nice finishing touch.
Why you’ll love it
This salad combines tender potatoes with a creamy dressing that’s both tangy and comforting. It’s a classic side dish that pairs well with many meals and brings a touch of home-style goodness to your table.
How to serve
Serve this dish alongside grilled meats, burgers, or fresh vegetables. It also works great as a picnic staple or a potluck favorite, adding a cool and creamy contrast to warm dishes.
Storage & leftovers
Keep the salad covered in an airtight container and store it in the refrigerator. It’s best eaten within 3-4 days for freshness and taste. Stir gently before serving if the dressing separates.
