Salad: Canada – Newfoundland and Labrador – Salt Cod and Potato Salad

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 20 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) salt cod (dried salted cod), rinsed and prepared for desalting
- 2 lb (900 g) Yukon Gold or white potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 large eggs (about 100 g total), hard-boiled
- 1 small red onion, finely chopped, about 4 oz (115 g)
- 1 celery stalk, finely diced, about 1.75 oz (50 g)
- 3 green onions (scallions), trimmed and thinly sliced, about 1.6 oz (45 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1/3 cup (80 ml) mayonnaise
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) white wine vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1/4 tsp (1.5 g) ground black pepper, plus more to taste
- 1/8 tsp (0.5 g) sugar (optional, to balance acidity)
- 1/4 tsp (1.5 g) sea salt, or to taste (remember salt cod retains salt; add cautiously)
- Lemon wedges, for serving (optional)

Instructions

Short Description:
A chilled Newfoundland-style salad of flaked salt cod combined with boiled potatoes, hard-boiled eggs, and crunchy vegetables, dressed in a simple mayonnaise-and-vinegar dressing. Bright herbs and scallions finish the dish for a classic Atlantic Canadian flavor.

Regional Notes:
This Newfoundland and Labrador version centers on salted cod (salt fish), a long-standing staple in the region, desalting and flaking it before combining with boiled potatoes and a straightforward vinaigrette-mayonnaise dressing. Unlike generic potato salads, the preserved salt cod gives a pronounced savory, briny character distinctive to Atlantic Canada.

1. Desalt the salt cod: Rinse the salt cod under cold water, then place in a bowl and cover with cold water. Refrigerate and soak 24 hours, changing the water 2–3 times. For a quicker method, place cod in a pot, cover with cold water, bring to a gentle boil 2–3 minutes, drain, then soak in cold water for 1–2 hours, changing once. After desalting, drain and pat cod dry.
2. Flake the cod: Remove any skin and bones, then use forks to flake the cod into bite-size pieces. You should have about 10–12 oz (285–340 g) usable flaked cod after soaking; discard any tough bits.
3. Cook the potatoes: Put potato pieces in a large pot, cover with cold salted water, bring to a gentle boil, and simmer until just tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly until warm but not hot.
4. Hard-boil and chop eggs: Place eggs in a small pot, cover with cold water, bring to a boil, then cover and remove from heat; let sit 9–10 minutes. Transfer to cold water, peel, and chop coarsely.
5. Make the dressing: In a small bowl whisk together mayonnaise, olive oil, white wine vinegar, Dijon mustard, black pepper, and sugar (if using). Taste and add salt very sparingly because of the cod’s saltiness.
6. Assemble the salad: In a large mixing bowl combine warm potato pieces (they absorb dressing better when slightly warm), flaked salt cod, chopped eggs, red onion, celery, green onions, and parsley. Pour the dressing over and gently toss to coat without breaking the potatoes.
7. Chill and adjust: Cover and refrigerate at least 30 minutes to let flavors meld. Taste and adjust seasoning with additional pepper or a very small pinch of salt if needed.
8. Serve: Transfer to a serving bowl or platter. Garnish with extra parsley and lemon wedges if desired. Serve chilled or at cool room temperature as a salad course.