Canadian Potato Salad
Canadian Potato Salad, just like mom made. Perfect for any picnic or summer barbecue.
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Servings: 10 people
Ingredients
- 3 eggs
- 2 lbs red potatoes
- 4-5 radishes, halved and sliced thin
- 2 stalks of celery, finely chopped
- ½ small white onion, finely chopped
- fresh chives, finely chopped (or 3 green onions, green part only)
DRESSING
- 1 cup Miracle Whip or mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
FINISHING
- paprika and/or chive blossoms
Instructions
EGGS
- Put eggs in a pot, cover with water and add vinegar. Bring to a boil over medium-high heat. Cover and turn heat off, leave for 10-12 minutes. Drain and run cold water over eggs until cool enough to handle. Peel and cool.
- Cut using an egg slicer putting them through the slicer in two directions directly into a large bowl. Set aside.
POTATOES
- Scrub and remove blemishes. Cut potatoes into similar size pieces for even cooking. Place in large pot and fill with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 15-20 minutes until cooked but not too soft. Drain and set aside to cool.
DRESSING
- Combine mayonnaise, Dijon mustard, salt and pepper. Set aside. Reserve some chopped chives for garnish.
ASSEMBLY
- In the bowl with the eggs, add potatoes, radishes, celery, onion and remaining chives.
- Pour dressing on top and gently fold in.
- Taste and adjust seasoning if needed. Chill for several hours to meld flavours.
- Serve in a glass bowl. Sprinkle with paprika and garnish with chopped chives and some blossoms if available.