I made this potato salad a while ago as a part of a Sunday night dinner for John.e and me. I remember telling him how much I loved this particular potato salad, and if there was ever a time that I found myself on death row, this would be my last meal request. Yes, it is that good!
In true Newfoundland fashion, this potato salad is not even close to the potato salad’s inspired by the German variety, and is not anywhere near close to yours, Vera! (Vera is a colleague of mine who makes one of the best tasting potato salads I’ve ever eaten. It’s loaded with celery, pickles, and fresh dill.) As much as I love all types of potato salads, this is by far my favourite and it’s a traditional Newfoundland recipe.
Even in Newfoundland though, you will find varieties of this salad. In fact, even the name of the salad differs from region to region. I grew up in a town where it was commonly known as a White Potato Salad. My aunt, who lived a two hour drive away, always called it a Vegetable Potato Salad, which sounds much better and appealing to me! Some families prefer it without the hard-boiled egg while others do; some prefer it with finely chopped raw onion, but I’d rather kill myself than ruin my potato salad with that nonsense; (see how territorial I am over this salad!) some add paprika to theirs, which is great – I love the taste, but I left it out of this recipe so that I could provide you with what was traditional at my family dinner table. The good thing about this basic recipe is that you can add in whatever you’d like.
By the way, you can find my Pickled Beet Potato Salad HERE!
There’s just one word of warning – do not under any circumstances mistaken canned peas and carrots for canned vegetable medley. In order for this potato salad to taste the way it should, it must be canned peas, carrots, green beans, corn, and diced potato. Trust me on this! I’ve used canned peas and carrots in a bind and that particular potato salad and the bowl it was stored in, now sits somewhere at the bottom of the Atlantic Ocean. You think I’m kidding!?
- 1 pound white flesh potatoes, peeled, boiled until fork tender
- ½ cup mayonnaise
- 1 tablespoon sugar
- ½ cup canned mixed vegetables, drained
- 6 large hard-boiled eggs, roughly chopped
- Drain the boiled potatoes and allow to slightly cool for 10-15 minutes.
- Mash the potatoes very well. If you have a potato ricer, I would suggest you use it. You want the potatoes to be lump-free.
- Add the mayonnaise, sugar, and mixed vegetables.
- Stir well to incorporate all of the ingredients. Next, add the chopped boiled egg. Gently fold the egg into the potato mixture, trying not to break the pieces of egg. Chunky bites of egg are perfect for this potato salad!
- Transfer to a glass bowl with a tight fitting lid and place in the refrigerator for 3-4 hours.