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All Canadian Potato Salad

Rated as 4.14 out of 5 Stars
0

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

1 h 55 m servings 238
Original recipe yields 12 servings (12 cups)

Directions

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  1. 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. 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. 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.

Footnotes

  • Cook's Note:
  • Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor.

Nutrition Facts


Per Serving: 238 calories; 11.3 30.4 4.7 51 850 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I did cook the potatoes in their skins but did peel them after they where cooked. (The family doesn't like russet skins in potato salad.) For us, russets make the best potato salad because they ...

Most helpful critical review

Good, but not as good as My version of the Best Potato Salad.

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I did cook the potatoes in their skins but did peel them after they where cooked. (The family doesn't like russet skins in potato salad.) For us, russets make the best potato salad because they ...

This is good! My red pepper (unknowingly) went bad, so I subbed yellow pepper. Also, I used yukon gold potatoes, as that is all I had on hand. I did not need the added hot water, but did add a b...

I followed the recipe to the letter. It was awesome! We do an international food gathering and so far the Canadian has been the best!. A mouthful of all sorts of different flavors.

Excellent classic Potato and egg Salad. I loved it! Will make it again and again. I excluded the dill.

I would say it's almost perfect!

Good, but not as good as My version of the Best Potato Salad.