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!

5 mins
10 mins


  • Large saucepan
  • Large bowl
  • Whisk
  • Small bowl


  • 1.5 lbs Little Potatoes

Crunchy & Creamy Version:

  • 3 eggs, hard boiled and coarsely chopped
  • 3 green onions, sliced
  • 2 stalks celery, sliced
  • 1 bunch radishes, sliced
  • 1/2 cup dill pickles, diced
  • 1/4 cup fresh parsley, chopped

Peas & Carrots Version:

  • 3 eggs, hard boiled and coarsely chopped
  • 1 cup fresh or frozen green peas, lightly cooked
  • 1 cup carrot, shredded
  • 1/2 cup purple onion, diced
  • (For garnish) fresh pea shoots


  • 1 cup mayonnaise
  • 1 Tbsp red, white, or cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 dash hot pepper sauce
  • (To taste) salt and fresh ground pepper
  • (To garnish) paprika


  • Step 1

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

  • Step 2

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

  • Step 3

    Strain water and let potatoes and eggs cool.

  • Step 4

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

  • Step 5

    Peel and coarsely chop hard cooked eggs.

  • Step 6

    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.

  • Step 8

    Add salt and pepper to taste.

  • Step 9

    Stir gently to combine all ingredients.

  • Step 10

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

  • Step 11

    Garnish with a dusting of paprika.