All Canadian Potato Salad

Name: All Canadian Potato Salad
Cook time: 30 min
Yield: 12 cups
Cuisine: United Kingdom
Ingredients: 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

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

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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 FACT

Per Serving: 238 calories; protein 4.7g; carbohydrates 30.4g; fat 11.3g; cholesterol 51.1mg; sodium 849.7mg.

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