All Canadian Potato Salad

Name: All Canadian Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 115 min
Ingredients: 4 pounds russet potatoes; 3 tablespoons cider vinegar; 3 large eggs; 0.66666668653488 cup mayonnaise, or more to taste; 2 teaspoons salt; 1 teaspoon dry mustard; 0.5 teaspoon celery seed; 0.5 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; 0.25 cup diced dill pickles; 2 tablespoons chopped fresh parsley; 1 teaspoon paprika

4.1

(8)

6 Reviews

3 Photos

This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.

Recipe by emilykjelshus

Published on April 3, 2019

3

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

1 hrs 5 mins

Total Time:

1 hrs 55 mins

Servings:

12

Yield:

12 cups

Jump to Nutrition Facts

Ingredients

4 pounds russet potatoes
3 tablespoons cider vinegar
3 large eggs
⅔ cup mayonnaise, or more to taste
2 teaspoons salt
1 teaspoon dry mustard
½ teaspoon celery seed
½ 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
¼ cup diced dill pickles
2 tablespoons chopped fresh parsley
1 teaspoon paprika

Directions

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.
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.
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.

Cook's Note:

Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor.

Nutrition Facts (per serving)

238	Calories
11g	Fat
30g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 238
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	10%
Cholesterol 51mg	17%
Sodium 850mg	37%
Total Carbohydrate 30g	11%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 5g
Vitamin C 33mg	166%
Calcium 28mg	2%
Iron 1mg	6%
Potassium 622mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.