The Classic Little Potato Salad The Classic Little Potato Salad

The Classic Little Potato Salad

A classic potato salad recipe that will be your barbecue and pot luck supper staple. Includes variations so you can customize to fit all your taste preferences!

Tip: One favorite has crunchy vegetables and diced dill pickles, a summer favorite often feature garden peas and carrots. A creamy dressing, hard cooked eggs and a paprika garnish are staples!

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

Slice the Little Potatoes in half and place in a pot, with the 3 eggs, cover with cold water and bring to a boil.

Cook 10 to 15 minutes until soft when pierced with a fork.

Strain water and let potatoes and eggs cool.

Prepare the vegetables as directed for the variation chosen- either crunchy and creamy or peas and carrots version.

Peel and coarsely chop hard cooked eggs.

Place all ingredients for the preferred version in a large salad bowl.

Make the Dressing:

Whisk mayonnaise, vinegar, Dijon and hot sauce, if using, in a small bowl.

Add salt and pepper to taste.

Stir gently to combine all ingredients.

Place in refrigerator to allow the flavours to mellow for about 2 hours before serving.

Garnish with a dusting of paprika.

Step 1 out of 12

Slice the Little Potatoes in half and place in a pot, with the 3 eggs, cover with cold water and bring to a boil.

Step 2 out of 12

Cook 10 to 15 minutes until soft when pierced with a fork.

Step 3 out of 12

Strain water and let potatoes and eggs cool.

Step 4 out of 12

Prepare the vegetables as directed for the variation chosen- either crunchy and creamy or peas and carrots version.

Step 5 out of 12

Peel and coarsely chop hard cooked eggs.

Step 6 out of 12

Place all ingredients for the preferred version in a large salad bowl.

Step 7 out of 12

Make the Dressing:

Step 8 out of 12

Whisk mayonnaise, vinegar, Dijon and hot sauce, if using, in a small bowl.

Step 9 out of 12

Add salt and pepper to taste.

Step 10 out of 12

Stir gently to combine all ingredients.

Step 11 out of 12

Place in refrigerator to allow the flavours to mellow for about 2 hours before serving.

Step 12 out of 12

Garnish with a dusting of paprika.

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