Great Canadian Potato Salad Recipes

ALL CANADIAN POTATO SALAD

Steps:

• 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.

GREAT CANADIAN POTATO SALAD

Steps:

• Combine salad dressing, mustard, celery seed, salt and pepper.
• Add remaining ingredients; mix lightly.
• Refrigerate until ready to serve.
• Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.

GREAT CANADIAN POTATO SALAD

Steps:

• Boil potatos with skin on, cooling completely.
• Once potatoes are cool, cut potatoes into bite sized cubes.
• Hard boil 2 eggs and chop when cool.
• Combine salad dressing (mayonnaise), mustard, celery seed, salt and pepper.
• Add remaining ingredients; mix lightly.
• Refrigerate until ready to serve, about 1.
• 5 to 2 hours.
• Sprinkle with optional paprika to garnish.
• Note- adjust mustard and other spices for your taste.
• I freepoured them for our tastes.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

GREAT CANADIAN POTATO SALAD

Steps:

• Mix dressing, mustard, celery seed, salt and pepper in large bowl until well blended.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or until chilled.

CANADIAN POTATO SALAD

Steps:

• Peel potatoes and cut into quarters. Cook in salted water until almost done.
• Drain and cool potatoes, then dice into 1/2" squares.
• Slice about 5 slices from one of the radishes and reserve. Chop the rest very finely.
• Chop the green onions very fine. (If no green onions, use a slice of white onion, minced finely).
• Crumble one slice of bacon and cut the other into 1/2" pieces. Reserve the pieces for topping.
• Cut about 5 slices from the centre of the eggs to make nice rounds and reserve. Dice the rest.
• Mix all the vegetables together gently (I use my hands and toss them).
• Mix mayonnaise with vinegar and a good sprinkle of the seasoned salt.
• Stir into potatoes.
• Top with one sliced radish, slices of egg and pieces of bacon. Sprinkle with paprika.
• Let sit in fridge for at least 2 hours.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.