Traditional Canadian Potato Salad

Ingredients

• 4 pounds russet potatoes
• 3 tablespoons cider vinegar
• 3 large eggs
• 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

Step 1

Put the potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat to a gentle simmer and cook until the potatoes are tender, about 25 minutes. Drain them well, then cut into 1-inch cubes, leaving the skin on. While the potatoes are still warm, drizzle them with vinegar and set them aside to cool for about 20 minutes.

Step 2

Place the eggs in a saucepan and cover with water. Bring to a boil, then 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 chop two of the eggs into small dice. Slice the remaining egg for garnishing later.

Step 3

In a large bowl, mix the diced eggs with mayonnaise, salt, dry mustard, celery seed, and black pepper. Add a little hot water and stir everything together to blend the flavors. Then fold in the cooled potatoes along with the celery, red bell pepper, onion, green onions, pickles, and parsley.

Step 4

Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors come together. When you’re ready to serve, sprinkle the salad with a bit of paprika and arrange the sliced eggs on top for a nice finishing touch.