Best 7 Great Canadian Potato Salad Recipes

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Discover the delectable flavors of the Great Canadian Potato Salad, a cherished dish that captures the essence of Canadian cuisine. This classic salad, often served at potlucks, picnics, and family gatherings, showcases the versatility of potatoes, transformed into a hearty and satisfying creation. With its creamy, tangy dressing, tender potatoes, and a symphony of textures and flavors, the Great Canadian Potato Salad is a true testament to the culinary traditions of Canada. Embark on a culinary journey as we explore the secrets behind this cherished recipe, ensuring your next potato salad is a resounding success.

Let's cook with our recipes!

ALL CANADIAN POTATO SALAD



All Canadian Potato Salad image

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

Provided by emilykjelshus

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 12

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.4 g, Cholesterol 51.1 mg, Fat 11.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 849.7 mg, Sugar 2.5 g

GREAT CANADIAN POTATO SALAD



Great Canadian Potato Salad image

I got this wonderful summer recipe from the Kraft Canada website. This salad is exactly how my Grandma used to make it! YUM! :)

Provided by Nibblets

Categories     Potato

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup salad dressing (Miracle Whip Lite)
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper (to taste)
4 cups potatoes, cooked & cubed
2 hard-boiled eggs, chopped
1 medium onion, finely chopped
2 celery ribs, thinly sliced
1/2 cup pickle (chopped gherkin)

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.

Nutrition Facts : Calories 83, Fat 2.5, SaturatedFat 0.8, Cholesterol 44.4, Sodium 314, Carbohydrate 12.7, Fiber 1.4, Sugar 2.7, Protein 2.9

GREAT CANADIAN POTATO SALAD



Great Canadian Potato Salad image

I got this from Kraft Canada and it is highly rated on their website. I made this yesterday and it was very good! It is easily halved. Cook time is refrigeration time.

Provided by Cathy17

Categories     Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup Miracle Whip light or 3/4 cup mayonnaise
1 teaspoon Dijon mustard or 1 teaspoon mustard powder
1/2 teaspoon celery seed
salt and pepper
4 cups cubed cooked potatoes (4 - 6 potatoes)
2 hardboiled egg, chopped
1 medium onion, finely chopped
1 medium Spanish onion, finely chopped
2 stalks celery, sliced
1/2 cup sweet pickles or 1/2 cup baby dill pickle
4 -6 radishes, sliced
1 teaspoon paprika, to garnish (optional)

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.

Nutrition Facts : Calories 97.4, Fat 3.9, SaturatedFat 0.7, Cholesterol 35.2, Sodium 231.1, Carbohydrate 13.5, Fiber 1.6, Sugar 3.2, Protein 2.3

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

GREAT CANADIAN POTATO SALAD



Great Canadian Potato Salad image

The wonderful Canadian potato salad! So tasty and ... so Canadian! For a great summer meal, serve this classic potato salad with grilled chicken breast sand a fresh fruit salad. You can also substitute Dijon mustard for the yellow for a little bite of flavor.

Provided by Chef mariajane

Categories     Easy

Time P1DT6h

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup Miracle Whip
1 teaspoon yellow mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups cooked potatoes, chopped
3 hard-cooked eggs, chopped
1 medium onion, finely chopped
2 stalks celery, sliced
1/2 cup sweet pickle, chopped

Steps:

  • Mix dressing, mustard, celery seed, salt and pepper in large bowl until well blended.
  • Add remaining ingredients; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 106, Fat 4.4, SaturatedFat 0.9, Cholesterol 50.8, Sodium 286.5, Carbohydrate 13.7, Fiber 1.5, Sugar 3.8, Protein 2.9

CANADIAN POTATO SALAD



Canadian Potato Salad image

Make and share this Canadian Potato Salad recipe from Food.com.

Provided by momthecook 2

Categories     Potato

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 8

7 large potatoes
2 eggs, hard boiled
2 radishes
1 -2 green onion
3/4 cup mayonnaise
1/4 cup vinegar
2 slices cooked bacon
seasoning salt

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.

Nutrition Facts : Calories 365.9, Fat 9.7, SaturatedFat 1.8, Cholesterol 60.8, Sodium 240.6, Carbohydrate 62, Fiber 7.2, Sugar 4.1, Protein 9.1

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

Tips:

  • Select the Right Potatoes: Use firm, waxy potatoes like Yukon Gold or red potatoes. These hold their shape well and won't become mushy in the salad.
  • Cook Potatoes Perfectly: Boil potatoes until tender but still slightly firm. Overcooked potatoes will become too soft and fall apart in the salad.
  • Cool Potatoes Thoroughly: Before adding the dressing, let the potatoes cool completely. This will prevent the dressing from becoming too thin.
  • Use Fresh Vegetables: Choose fresh, crisp vegetables for the salad. This will give the salad a bright, vibrant flavor.
  • Make a Tangy Dressing: Use a combination of mayonnaise, vinegar, and mustard to create a tangy, flavorful dressing.
  • Add Some Sweetness: Balance the tangy dressing with a touch of sweetness from sugar or honey.
  • Season Generously: Season the salad with salt and pepper to taste. You can also add other herbs and spices, such as dill, parsley, or celery seeds.
  • Chill Before Serving: Refrigerate the potato salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become more flavorful.

Conclusion:

Great Canadian Potato Salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. With its creamy, tangy dressing and fresh, crisp vegetables, this salad is sure to be a hit. Follow these tips to make the best Great Canadian Potato Salad every time: Choose the right potatoes, cook them perfectly, cool them thoroughly, use fresh vegetables, make a tangy dressing, add some sweetness, season generously, and chill before serving. Enjoy!

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