Salad: Canada – Prince Edward Island (Atlantic Canada) – PEI Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) PEI new potatoes (or small Yukon golds), scrubbed
- 1 tbsp (15 ml) coarse salt, plus more for boiling
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt or sour cream
- 1 1/2 tbsp (22 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) granulated sugar
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 3/4 tsp (4 g) fine sea salt (adjust to taste)
- 2 stalks celery, thinly sliced, about 3 oz (85 g)
- 1/2 small red onion, finely diced, about 2 oz (60 g)
- 3 tbsp (45 ml) capers, drained (optional)
- 2 large hard-boiled eggs, chopped, approx. 100 g
- 3 tbsp (9 g) fresh chives, finely snipped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (3 g) fresh dill, chopped
- 1 tsp (5 ml) lemon juice, plus extra for seafood if using
- 2 tbsp (30 ml) cold water (to thin dressing if needed)
- Optional seafood add-ins (choose one or both):
  - Optional cooked lobster meat, chopped, about 8 oz (225 g)
  - Optional cooked mussel meat, shelled, about 6 oz (170 g)
- Garnish: additional chives and a few dill sprigs

Instructions

Short Description:
A creamy, herb-forward potato salad showcasing PEI-grown potatoes with bright Dijon-mustard dressing and a maritime optional add-in of lobster or mussel meat for island character.

Regional Notes:
This Prince Edward Island version highlights PEI potatoes — waxy, flavorful new potatoes — and fresh local herbs. For a true island touch the salad can be finished with chopped cooked PEI lobster or shelled mussel meat, reflecting the region's seafood tradition.

1. Place the scrubbed potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tbsp (15 ml) coarse salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, 12–18 minutes depending on size.
2. Meanwhile prepare the dressing: whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, sugar, olive oil, lemon juice, black pepper, and 3/4 tsp (4 g) fine sea salt. Add 2 tbsp (30 ml) cold water if the dressing seems too thick.
3. Drain potatoes and let cool until comfortable to handle (10–15 minutes). If using larger potatoes, halve or quarter them so pieces are roughly 1–1.5 inches (2.5–4 cm). For very small new potatoes, leave halved or whole.
4. While potatoes are warm but not hot, place them in a large mixing bowl. Fold in sliced celery, diced red onion, capers (if using), chopped hard-boiled eggs, and most of the chopped herbs (reserve a tablespoon of chives and some dill for garnish).
5. Pour the dressing over the warm potato mixture and gently fold to coat, taking care not to mash the potatoes. Taste and adjust seasoning with additional salt, pepper, or lemon juice.
6. If adding seafood: gently fold in chopped cooked lobster meat (8 oz / 225 g) or shelled mussel meat (6 oz / 170 g), or both. If seafood was chilled, add it just before serving to keep it tender; if warm, allow the salad to cool slightly so the seafood does not overcook.
7. Cover and chill the salad at least 1 hour (up to 4 hours) to let flavors meld. Bring to near-room temperature for service if chilled longer.
8. Serve on a platter or individual plates, garnished with reserved chives and dill sprigs. Optionally serve with lemon wedges for extra brightness.