Authentic Canadian Potato Salad

Ingredients 0/15

Step 1

Put the potatoes in a big pot, cover them with salted water, and bring it to a boil. Once boiling, lower the heat and let them simmer gently until they’re tender, which should take about 25 minutes. Drain the potatoes and cut them into roughly 1-inch cubes, keeping the skin on. While they’re still warm, drizzle the vinegar over them and set them aside to cool for about 20 minutes.

Step 2

Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, 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 dice two eggs into small pieces. Slice the remaining egg to use as a garnish later.

Step 3

In a large bowl, mix the diced eggs with mayonnaise, a pinch of salt, dry mustard, celery seed, and black pepper. Stir in some hot water to loosen the dressing a bit. Then fold in the potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley. Cover the bowl and pop it in the fridge for about half an hour to let the flavors come together.

Step 4

Before serving, sprinkle a little paprika on top and arrange the sliced eggs over the salad for a nice finishing touch.