Classic 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 and let them simmer gently until they’re tender, which usually takes about 25 minutes. Once cooked, drain the potatoes and cut them into roughly 1-inch cubes, keeping the skin on. While the potatoes are still warm, drizzle them with vinegar and set them aside to cool completely—this will take around 20 minutes.

Step 2

Place the eggs in a saucepan, cover them with water, and bring it to a boil. Once boiling, take the pan off the heat and let the eggs sit in the hot water for 15 minutes. After that, run the eggs under cold water to cool them down, peel them, and dice two of the eggs into small pieces. Slice the remaining egg into thin rounds to use as a garnish later.

Step 3

In a large bowl, mix together the diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper. Stir in some hot water to loosen the mixture a bit. Then fold in the potatoes along with the celery, red bell pepper, onion, green onions, pickles, and parsley. Cover the bowl and pop it in the fridge to chill for at least half an hour so the flavors can meld.

Step 4

Just before serving, sprinkle a little paprika over the salad and arrange the sliced eggs on top for a nice finishing touch.