Great Canadian Potato Salad
Creamy, tangy, and infused with a touch of iconic Canadian sweetness, the Great Canadian Potato Salad is a show-stopping side dish perfect for summer barbecues, potlucks, or family gatherings. Yukon Gold potatoes serve as the hearty base, offering a buttery texture that pairs beautifully with a zesty dressing made from mayonnaise, Dijon mustard, and a hint of maple syrup. Crunchy celery, vibrant red bell pepper, and fresh parsley add bursts of flavor and color, while apple cider vinegar gives the dish a sharp, tangy edge. Finished with smoky paprika and garnished with green onions, this crowd-pleasing classic is packed with bold flavor in every bite. Easy to prepare in just 35 minutes, this chilled salad is a make-ahead marvel that only gets better as the flavors meld together. Perfect for serving up to six hungry guests, it’s a quintessential addition to your spread that celebrates Canadian comfort food at its finest.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Maple syrup
- 2 stalks Celery
- 1 small Red bell pepper
- 0.5 small Red onion
- 2 tablespoons Fresh parsley
- 2 Hard-boiled eggs
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 Green onions
Instructions
Peel and cut the Yukon Gold potatoes into bite-sized chunks.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl. While still warm, drizzle them with the apple cider vinegar and gently toss to coat. Let the potatoes cool to room temperature.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, and maple syrup to form a creamy dressing. Set aside.
Dice the celery, red bell pepper, and red onion into small pieces. Finely chop the parsley. Slice the hard-boiled eggs into quarters or small chunks. Slice the green onions thinly.
Once the potatoes have cooled, add the diced vegetables, eggs, parsley, and dressing to the bowl. Gently mix until everything is evenly coated.
Season the salad with black pepper and smoked paprika. Adjust seasoning with additional salt, if needed, to taste.
Chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with sliced green onions on top for added color and flavor. Serve cold and enjoy!
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 3.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 751 mg | 16% | |
*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.
