Traditional PEI Potato Salad
One potato, two potato, three potato, four…this recipe will have them coming back for more!
- 1½ lbs PEI Russet Potatoes*
- 2 hard boiled eggs, cooled
- ¼ cup celery, finely chopped
- 2½ tbsp onion, finely chopped
- ⅔ cup mayonnaise or salad dressing**
- 2 tbsp. prepared mustard or 1 tsp. mustard powder
- Salt and pepper, to taste
- 2 tbsp fresh chives, chopped (optional)
Peel potatoes and cook in a pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Cube or mash in a large mixing bowl or pot.
Peel hard boiled eggs and mash. Add to potato.
Add celery, onion, salad dressing, mustard and fresh herbs. Mix well and season with salt and pepper. Cover and refrigerate for at least 3 hours to allow flavours to blend and onions to mellow. Sprinkle with a little paprika before serving. Refrigerate unused potato salad immediately.
Makes 10-12 scoops
* Use old potatoes versus new ones if available as they have less water content.
** Use your preferred brand or try this recipe for homemade salad dressing.
Cooked Homemade Mayonnaise
- 2 tbsp. white flour
- 1 tbsp. dry mustard
- 3 tbsp. white sugar
- 1 tsp. salt
- 2 eggs
- 1 cup white vinegar
- 1 cup milk
Mix the first 4 dry ingredients in a microwavable bowl. Add beaten eggs and vinegar and whisk. Add milk slowly and whisk. In the microwave, cook on high for 2 minutes. Whisk. Continue to cook and whisk periodically until mixture begins to thicken to desired consistency, about 5 minutes. Whisk. If necessary, thin with milk or cream. Refrigerate until chilled.
Yield: 2 cups
PEI Women’s Institute Cookbook, 1940s