Classic potato salad is a favourite in Canada almost any time of the year. The team here at Produce Made Simple all agree that potato salad is synonymous with fun gatherings; either summer BBQs or winter celebrations but we couldn’t quite agree on what recipe constitutes the “classic” potato salad.
Seeing as we couldn’t make up our minds, here are two of our favourite versions!
Red potatoes are a wonderful choice for potato salads because they hold their shape so well when cooked. We prefer to keep the skin on too, for added colour and interest. This recipe has a slight tang, due to the addition of mustard, and the crunch comes from fresh celery.
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Ingredients
- 2 pounds Ontario red potatoes
- 3 Ontario eggs, hard boiled. Peeled and each cut into 6 pieces.
- 1/3 cup diced Ontario yellow onion
- ½ cup diced celery (about two stalks)
- ½ cup mayonnaise (Note: Add up to another ¼ cup if you prefer a creamier texture)
- 1 ½ tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and cut potatoes into even pieces, approx. 1-inch cubes. Place in a large saucepan, cover with water and bring to a boil. Cook until tender but still firm, 15-20 minutes. Drain.
- In a large bowl, add potatoes, eggs, onion, celery. Stir in mayonnaise and mustard. Season with salt and pepper.
- Keep cold until ready to serve. Can be made a day ahead, enjoy within 3 days.
Potato Salad with Yellow Potatoes
If you love dill, then this is the potato salad for you! This recipe is slightly creamier than the version above because it uses yellow potatoes instead of red potatoes. Both hold their shape when boiled, but the yellow potatoes have a softer mouthfeel compared to their waxy red counterparts. Again, we chose to keep the skin on in this recipe but you can peel your potatoes if you prefer.
Ingredients
- 2 pounds Ontario Yellow potatoes
- 3 Ontario eggs, hard-boiled. Peeled and each cut into 6 pieces.
- 1/3 cup diced Ontario yellow onion
- 1/4 cup diced dill pickles
- ½ cup mayonnaise (Note: Add up to another ¼ cup if you prefer a creamier texture)
- 3 tbsp white vinegar
- Salt and pepper to taste
- Optional: Fresh dill to garnish
Instructions
- Wash and cut potatoes into even pieces, approx. 1-inch cubes. Place in a large saucepan, cover with water and bring to a boil. Cook until tender but still firm, 15-20 minutes. Drain.
- In a large bowl, add potatoes, eggs, onion, dill pickles. Stir in mayonnaise and vinegar. Season with salt and pepper. If desired, sprinkle with fresh dill just before serving.
- Keep cold until ready to serve. Can be made a day ahead, enjoy within 3 days.
