Canadian Potato Salad
Take your potato salad game to the next level with this Canadian-inspired twist! Our Canadian Potato Salad combines tender yellow potatoes with crispy, smoky bacon, crunchy celery, and vibrant red onion for a medley of irresistible textures. Fresh dill adds a fragrant herbal note, while a tangy dressing made with creamy mayonnaise, Dijon mustard, and white vinegar ties everything together beautifully. This easy-to-make side dish is perfect for barbecues, picnics, or a cozy family dinner. Ready in just 40 minutes, it’s a must-try recipe that offers the balance of hearty flavors and refreshing chill. Serve this classic salad alongside grilled meats or enjoy it as a standalone dish—either way, it’s a crowd-pleaser!
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Recipe Information
Ingredients
- 907 grams Yellow potatoes
- 6 slices Bacon
- 2 stalks Celery
- 0.5 medium Red onion
- 3 tablespoons Fresh dill
- 120 milliliters Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the yellow potatoes and cut them into bite-sized chunks. Place them in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.
Reduce the heat and simmer the potatoes for about 10-15 minutes, or until they are fork-tender. Do not overcook to avoid mushy potatoes.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
Finely dice the celery and red onion. Chop the fresh dill and set all aside.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until well combined. This will be your dressing.
Drain the cooked potatoes and let them cool for about 10 minutes. Transfer the potatoes to a large mixing bowl.
Add the crumbled bacon, diced celery, red onion, and fresh dill to the potatoes. Pour the dressing over the top.
Gently toss the ingredients together until the potatoes are evenly coated with the dressing. Be careful to avoid breaking up the potatoes too much.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish with your favorite main course. Enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 11.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
