Savory Canadian Potato Salad: A Delicious Twist from the North

Ingredients

• 4 pounds of russet potatoes
• 3 tablespoons of cider vinegar
• 3 large eggs
• About ⅔ cup of mayonnaise, adjust to taste
• 2 teaspoons of salt
• 1 teaspoon of dry mustard
• ½ teaspoon of celery seed
• A dash of ground black pepper
• Approximately 2 tablespoons of hot water, add more if necessary
• Diced celery from 3 stalks
• Diced red bell pepper with seeds removed
• Finely chopped onion
• Thinly sliced green onions
• ¼ cup of diced dill pickles
• 2 tablespoons of freshly chopped parsley
• 1 teaspoon of paprika

Step 1

To start this delectable potato salad adventure, place the humble potatoes into a generously sized pot and lovingly cover them with water seasoned with a pinch of salt. Gently coax the water to a lively boil, then lower the heat to a gentle medium-low and let the potatoes simmer until they reach the perfect state of tenderness, which should take around 25 minutes. Once they are just right, bid farewell to the water and give the potatoes a rustic chop into charming 1-inch cubes, making sure to keep their skins on. As a final touch before they retire to cool, drizzle the warm potatoes with a dash of vinegar, allowing them to bask in the tangy embrace for a leisurely 20 minutes.

Step 2

While the potatoes are luxuriating in their vinegar bath, it's time to pay attention to the eggs. Nestle them into a saucepan and cover them with water, then bring the water to a merry boil. Once they reach their boiling point, remove them from the heat and let them rest in the warm water for 15 minutes, allowing them to reach their peak of perfection. After their warm soak, transfer the eggs to a refreshing cold water bath to cool off. Gently peel the eggs and dice two of them into adorable 1/4-inch cubes, while the remaining egg gets sliced into charming 1/4-inch rounds for a decorative touch.

Step 3

In a large bowl, gather the diced eggs and mingle them with creamy mayonnaise, a dash of salt, a hint of dry mustard, a whisper of celery seed, and a pinch of black pepper, all coming together in a harmonious blend. Invitingly stir in a splash of hot water to create a velvety dressing. Now, unite the potatoes, crunchy celery, vibrant red bell pepper, piquant onion, lively green onions, zesty pickles, and fragrant parsley into this creamy embrace, ensuring they are all well-coated with the flavorful dressing. Let this delightful medley chill in the refrigerator for a delightful 30 minutes to allow the flavors to mingle and dance together.

Step 4

When it's time to present this masterpiece to your eager audience, sprinkle a dusting of paprika over the salad for a pop of color and top it off with the reserved egg slices, arranged artfully on the surface. This potato salad is now ready to steal the show and delight all who have the pleasure of tasting it.