Best 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.

CANADIAN MENNONITE HOT POTATO SALAD WITH BACON SPECK SALAT

Steps:

• Cook bacon over medium heat until crisp. Remove and crumble.
• Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
• Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
• Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
• Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
• FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
• Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
• Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
• Classic Canadian Cooking.

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.

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.

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.

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.