Salad: Canada – Nova Scotia (Atlantic Canada) – Nova Scotia Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) small new potatoes or Yukon Gold potatoes, scrubbed
- 4 large eggs, approx. 200 g
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) Dijon or yellow mustard
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 stalks celery, finely chopped, approx. 80 g
- 3 green onions (scallions), thinly sliced, approx. 45 g
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1/2 tsp (1 g) paprika for garnish
- Optional: 1 tbsp (15 ml) drained sweet pickle relish (if you prefer a sweeter, tangier note)

Instructions

Short Description:
A creamy, classic Atlantic Canadian potato salad made with local potatoes and a tangy mayonnaise-mustard dressing, finished with chopped boiled eggs, celery, and green onions. Serve chilled or at room temperature as a picnic or dinner-table staple.

Regional Notes:
This Nova Scotia version highlights local new potatoes or Yukon Golds and a creamy dressing built from mayonnaise, mustard, and a splash of vinegar. Unlike some variants that use relish or heavy herbs, this salad keeps flavors simple and bright with celery, green onions, and hard-boiled eggs—common additions in Atlantic Canada.

1. Place whole potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–20 minutes depending on size.
2. Meanwhile, place eggs in a small saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil, then cover, remove from heat, and let sit 9–10 minutes for hard-boiled eggs. Transfer eggs to an ice bath to cool, then peel and coarsely chop.
3. Drain potatoes and let cool slightly until they are cool enough to handle but still warm (about 10 minutes). If potatoes are large, halve or quarter them into roughly 1-inch (2.5 cm) pieces; leave smaller new potatoes whole or halved.
4. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, remaining 1/2 tsp salt, and black pepper until smooth. Stir in optional pickle relish if using.
5. Add the warm potatoes to the dressing and gently fold to coat; dressing absorbs best while potatoes are still warm. Fold in chopped celery, sliced green onions, chopped parsley, and chopped eggs, taking care not to mash the potatoes.
6. Taste and adjust seasoning with salt, pepper, or a little more vinegar if desired. Transfer to a serving bowl, cover, and chill at least 1 hour to meld flavors (or serve at room temperature).
7. Just before serving, sprinkle paprika over the top and garnish with additional sliced green onions or parsley if desired. Serve cold or at room temperature.