Newfoundland Potato Salad Recipes

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ALL CANADIAN POTATO SALAD



All Canadian Potato Salad image

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

Provided by emilykjelshus

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 12

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.4 g, Cholesterol 51.1 mg, Fat 11.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 849.7 mg, Sugar 2.5 g

NAN'S CLASSIC MUSTARD POTATO SALAD



Nan's Classic Mustard Potato Salad image

I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

Provided by PanNan

Categories     Potato

Time 1h

Yield 16-20 serving(s)

Number Of Ingredients 12

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Steps:

  • Boil potatoes in the peel with the whole eggs.
  • Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
  • Let eggs and potatoes cool to room temperature.
  • Peel all and refrigerate whole potatoes and eggs until cold.
  • The potatoes will dice and hold up better when cold.
  • Dice the potatoes into 1/4- 3/8" dice.
  • Place into a very large container with a lid.
  • (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
  • Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
  • Add to the potatoes and eggs.
  • Gently stir to mix the ingredients evenly.
  • In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
  • Whisk until creamy.
  • Pour over potato mixture.
  • Gently stir until the dry particles are coated with the creamy mixture.
  • Cover and refrigerate at least 4 hours.
  • 6- 8 hours is even better.
  • If you like color you can sprinkle some sweet paprika over the top.

NEWFOUNDLAND POTATO SALAD



Newfoundland Potato Salad image

Make and share this Newfoundland Potato Salad recipe from Food.com.

Provided by Jennifer Dawn

Categories     Weeknight

Time 1h

Yield 1 bowl

Number Of Ingredients 7

4 potatoes, large, boiled and cooled
3 eggs, boiled, cooled and peeled
1/2 medium onion, chopped finely
2 stalks celery, chopped finely
1 apple, large sized
2/3 cup mayonnaise
1/4 cup mustard

Steps:

  • Chop potatoes ( do not mash ), eggs, onion, celery and apple - mix together.
  • Make dressing by mixing mayo and mustard in a separate bowl - may alter amounts depending on taste. Mix into salad and stir to ensure mixed well. Sprinkle with paprika ( optional )
  • Refrigerate for at least 1 hour.
  • Great served with cold meats like turkey or beef.
  • I always use Spartan apples but any kind would do.

Nutrition Facts : Calories 1635.2, Fat 70.4, SaturatedFat 12.7, Cholesterol 675.2, Sodium 2142.6, Carbohydrate 219.3, Fiber 26.1, Sugar 37.8, Protein 41.4

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