Salad: Canada – New Brunswick, Atlantic Canada – Dulse and Potato Salad

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) small red or new potatoes
- 1/2 oz (15 g) dried Bay of Fundy dulse, rinsed and rehydrated in cold water for 5–10 minutes, drained (or about 1 cup rehydrated)
- 2 large hard-boiled eggs, approx. 3.5 oz (100 g) peeled weight, chopped
- 1/2 cup (120 ml) mayonnaise (preferably light or homemade)
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 cup (60 g) celery, finely diced
- 1/4 cup (40 g) red onion, finely diced (or 3 scallions, thinly sliced)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (10 g) capers, drained (optional)
- 1/4 tsp (1.5 g) coarse sea salt, or to taste (start with less; dulse is salty)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh chives or extra parsley for garnish (optional)

Instructions

Short Description:
A cool Atlantic Canadian potato salad that mixes Bay of Fundy dulse (local seaweed) with tender boiled potatoes, a creamy mustard vinaigrette, and crunchy celery and scallions for salty, umami brightness.

Regional Notes:
This New Brunswick version showcases Bay of Fundy dulse—either rehydrated or lightly rinsed fresh—and uses a simple mayonnaise-mustard vinaigrette rather than heavy seasonings so the seaweed's salty, umami character shines. Unlike inland potato salads, salt is kept very light because the dulse contributes most of the seasoning.

1. Rehydrate and prep the dulse: place the dried dulse in a bowl of cold water for 5–10 minutes until softened. Rinse well, drain, gently squeeze out excess water, and chop coarsely. Set aside.
2. Cook the potatoes: place whole potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt, bring to a boil, and simmer until just tender when pierced with a fork, 12–18 minutes depending on size. Drain and let cool slightly until easy to handle.
3. Chop potatoes: when warm but not hot, cut potatoes into 3/4- to 1-inch chunks; return to the warm pot to absorb a bit of the dressing later.
4. Make the dressing: in a small bowl whisk together mayonnaise, Dijon mustard, white wine vinegar, lemon juice, olive oil, black pepper, and the 1/4 tsp sea salt. Taste and hold additional salt—dulse will add saltiness.
5. Combine salad: while potatoes are still slightly warm, add the dressing and toss gently to coat so the potatoes absorb flavor. Add the chopped dulse, chopped hard-boiled eggs, celery, red onion (or scallions), chopped parsley, and capers if using. Toss gently to combine.
6. Adjust and chill: taste and adjust acidity or pepper as needed; add salt only if required. Transfer to a serving bowl, cover, and chill at least 30 minutes for flavors to meld (or serve immediately for a fresher texture).
7. Serve: garnish with chopped chives or extra parsley and a few small pieces of rehydrated dulse on top. Serve cold or at cool room temperature as a salad course.