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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 18 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) New Brunswick potatoes (small red or Yukon Gold), scrubbed
- 3 large eggs (approx. 150 g total)
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 1 tsp (5 ml) granulated sugar
- 1/2 tsp (2.5 ml) celery seed
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste (about 3 g)
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1/2 cup (120 ml) celery, diced (about 75 g)
- 4 green onions (scallions), thinly sliced (about 40 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 g) dill pickles, finely chopped (optional)
- Paprika, for garnish (about 1/2 tsp / 1 g)

Instructions

Short Description:
A classic Atlantic Canadian potato salad featuring tender New Brunswick potatoes in a tangy mayonnaise-mustard dressing with crisp celery and bright green onions. Served chilled, it is a staple at picnics and family suppers across the province.

Regional Notes:
This New Brunswick version highlights locally grown potatoes—often small red or Yukon Gold varieties—left with their skins on for flavor and texture. The dressing is a tangy mayonnaise base with Dijon and vinegar, and typical local additions include celery and green onions rather than heavier ingredients found in some other regional variants.

1. Place the whole scrubbed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tsp (5 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–18 minutes depending on size.
2. Meanwhile, place the eggs in a small saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Transfer eggs to an ice bath, cool, peel, and chop coarsely.
3. Drain the potatoes and let them cool just enough to handle (warm is fine). If using larger potatoes, cut into 3/4–1 inch (2–2.5 cm) chunks; if small, leave halved or whole as preferred. Leave skins on for texture and regional authenticity.
4. In a bowl, whisk together the mayonnaise, Dijon mustard, vinegar, sugar, celery seed, 1/2 tsp (about 1.5 g) salt, and black pepper until smooth and tangy. Taste and adjust seasoning.
5. In a large mixing bowl, combine the warm potatoes, chopped eggs, diced celery, sliced green onions, chopped dill pickles (if using), and chopped parsley. Pour the dressing over the mixture and gently fold to coat, taking care not to break up the potatoes too much.
6. Cover and refrigerate for at least 1 hour (ideally 2–4 hours) to allow flavors to meld. Taste again before serving and adjust salt and pepper if needed.
7. Transfer to a serving bowl, sprinkle with paprika and a little extra chopped parsley or green onion for garnish, and serve chilled or at cool room temperature.