Salad: Canada – Ontario (Central Canada) – Ontario Potato Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, preferably Ontario-grown, scrubbed and cut into 1-inch (2.5 cm) pieces
- 3 large eggs (approx. 50 g each)
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt or sour cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) pure maple syrup (preferably Ontario)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) olive oil
- 3 green onions (scallions), thinly sliced (about 1.5 oz / 45 g)
- 1 medium celery stalk, finely diced (about 1.5 oz / 45 g)
- 2 tbsp (8 g) chopped fresh dill or 1 tbsp (1 g) dried dill
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1/3 cup (45 g) sweet dill pickles, finely diced (optional, for tang)
- 1/2 tsp (2.5 g) celery seed (optional)
- Kosher salt and freshly ground black pepper, to taste (start with about 1 tsp / 5 g salt)
- Paprika or smoked paprika for garnish (optional)

Instructions

Short Description:
A creamy, slightly sweet potato salad featuring Ontario-grown potatoes, crisp green onions, and a hint of maple syrup in the dressing for balanced brightness and regional character.

Regional Notes:
This Ontario version highlights locally grown potatoes and green onions and adds a touch of pure maple syrup (often from Ontario) for a subtle sweetness that sets it apart from more vinegary or heavily mustard-forward potato salads in other regions. Texture is kept rustic with bite-sized potato pieces rather than a fully mashed base.

1. Place the cut potatoes in a large pot and cover with cold water by 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 fork-tender, about 10–12 minutes. Drain and return to the warm pot for 1–2 minutes to steam off excess moisture.
2. While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes for hard-boiled eggs. Transfer eggs to an ice bath, peel, and chop roughly.
3. In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, maple syrup, apple cider vinegar, olive oil, and celery seed (if using). Taste and adjust balance of sweetness, acidity, and salt.
4. Place warm potatoes in a large mixing bowl. Add chopped eggs, sliced green onions, diced celery, dill, parsley, and diced pickles (if using). Pour the dressing over the potatoes and gently fold until evenly coated, keeping some potato pieces intact for texture.
5. Season with kosher salt and freshly ground black pepper to taste. If the salad seems dry, add 1–2 tbsp (15–30 ml) water or more olive oil to reach desired creaminess.
6. Cover and chill for at least 1 hour to let flavors meld; best after 3–4 hours or overnight. Before serving, give a gentle stir, adjust seasoning, and sprinkle with paprika or smoked paprika if desired. Serve cold or at cool room temperature.