ALL CANADIAN POTATO SALAD
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
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
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
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
CANADIAN POTATO SALAD
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
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
ALL CANADIAN POTATO SALAD
This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.
Provided by emilykjelshus
Categories Dairy-Free Potato Salad
Time 1h55m
Yield 12
Number Of Ingredients 16
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
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