All Canadian Potato Salad

This all Canadian potato salad recipe is colorful and has the perfect creamy-to-crunchy ratio.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 238 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

While potatoes cook, place eggs in a medium saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, and peel. Cut 2 eggs into ¼-inch dice; slice remaining 1 egg into ¼-inch slices and set aside for garnish.

Step 3

Combine 2 diced eggs, mayonnaise, salt, dry mustard, celery seeds, and black pepper in a large bowl; stir in hot water. Add potatoes, celery, onion, bell pepper, green onions, pickles, and parsley; mix well. Cover the bowl; chill in the refrigerator for 30 minutes.

Step 4

Garnish salad with paprika; arrange reserved egg slices on top before serving.