Side Dish: Canada – Saskatchewan, Canadian Prairies – Saskatchewan Dill Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) Yukon Gold or red potatoes, scrubbed
- 3 large eggs, approx. 150 g
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) white or apple cider vinegar
- 1/2 tsp (2.5 g) granulated sugar
- 1/2 cup (60 g) diced celery (about 2 medium stalks)
- 1/3 cup (50 g) finely chopped red onion
- 1/3 cup (15 g) fresh dill, chopped, plus extra for garnish
- 2 tbsp (30 ml) chopped fresh chives or green onion
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) reserved potato cooking liquid or milk (optional, to loosen dressing)

Instructions

Short Description:
A creamy prairie-style potato salad featuring locally grown potatoes, plenty of fresh dill, and a tangy mayonnaise–sour cream dressing. Bright, cool, and classic as a summer side on the Saskatchewan table.

Regional Notes:
This Saskatchewan version highlights fresh dill and locally grown Yukon Gold or red potatoes and uses a creamy blend of mayonnaise and sour cream rather than a purely vinegar-based dressing. The result is a richer, herb-forward salad that differs from drier or mustard-forward prairie variations.

1. Place whole potatoes in a large pot and cover with cold water by 1 inch (2.5 cm); add 1 tsp (5 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–18 minutes depending on size.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to a boil, then remove from heat and cover; let sit 10–12 minutes. Drain, cool under cold running water, peel, and roughly chop.
3. Drain potatoes and reserve 1–2 tbsp (15–30 ml) of the cooking liquid. Let potatoes cool until they are warm but still firm enough to handle (about 10–15 minutes). Peel if desired, then cut into 3/4–1 inch (2–2.5 cm) chunks.
4. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. If the dressing seems too thick, whisk in 1–2 tbsp (15–30 ml) reserved potato cooking liquid or milk to reach desired creaminess.
5. Add warm potato chunks to the dressing and gently fold to coat, taking care not to break the potatoes. Fold in chopped eggs, diced celery, red onion, chopped dill, and chives or green onion until evenly distributed.
6. Taste and adjust seasoning with additional salt and pepper as needed. Cover and refrigerate at least 1 hour to allow flavors to meld; up to overnight for best flavor.
7. Before serving, give the salad a gentle stir, garnish with additional fresh dill, and serve chilled or at cool room temperature alongside grilled meats or sandwiches.