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Ingredients
| russet potatoes: 7 whole potatoes |
| eggs: 2 (hard boiled) |
| radishes: 2 whole radishes |
| green onions - spring or scallion: 2 whole onions |
| regular mayonnaise: 3/4 cup |
| distilled vinegar: 1/4 cup |
| bacon: 2 strips (cooked) |
| seasoning salt |
Canadian Potato Salad
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
120 min -
Servings
8 serving(s)
Tags
- Peel potatoes and cut into quarters. Cook in salted water until almost done.
- Drain and cool potatoes, then dice into 1/2" squares.
- Slice about 5 slices from one of the radishes and reserve. Chop the rest very finely.
- Chop the green onions very fine. (If no green onions, use a slice of white onion, minced finely).
- Crumble one slice of bacon and cut the other into 1/2" pieces. Reserve the pieces for topping.
- Cut about 5 slices from the centre of the eggs to make nice rounds and reserve. Dice the rest.
- Mix all the vegetables together gently (I use my hands and toss them).
- Mix mayonnaise with vinegar and a good sprinkle of the seasoned salt.
- Stir into potatoes.
- Top with one sliced radish, slices of egg and pieces of bacon. Sprinkle with paprika.
- Let sit in fridge for at least 2 hours.