Vegetable Potato Salad

Made with chopped hard-boiled eggs, mashed potatoes, and green onions, Vegetable Potato Salad is creamy, comforting, and oh so delicious! The addition of eggs and green onions might not be the makings of a traditional Newfoundland potato salad in your home, but it surely is in mine! You’ve got to try this version!

I was born and raised in Newfoundland. Do you know what that means? Among other things, it means that I know potato salad better than anyone! As a food blogger, it is my job to try recipes, and I’ve tried more potato salads that I care to count. However, you can bet that if I were to make a list, this Vegetable Potato Salad would be at the top of the list!

My absolute favourite type of potato salad is this Vegetable Potato Salad. If you travel across the island, you will discover that just about everyone makes it just a little differently. But, there are a few constant staples. For example, almost all Newfoundlanders will use canned mixed vegetables in their potato salad. And, by doing so, they are right!

Some of them will add apples. But, I’d rather be trapped in a butterfly conservatory. Those of you who know me well can just imagine how horrifying that would be for me! Some people add raw onion. I love the flavour of onion, but not raw, and certainly not in a potato salad. It overpowers the whole recipe! Some will add egg. I do. I love the texture and taste of eggs in a Vegetable Potato Salad.

EVERYONE HAS A FAVOURITE POTATO SALAD

I made this potato salad a while ago as a part of a Sunday night dinner, which was when potato salads were typically served when I was growing up. I remember telling John.e 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 salads 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.) 

NEWFOUNDLANDERS KNOW POTATO SALAD!

As much as I love all types of potato salads, this is by far my favourite and it’s a traditional Newfoundland recipe. The only thing non-traditional about this version is the green onions. I add those to my Vegetable Potato Salads, but it’s certainly not traditional.

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. 

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Potatoes – Use 6-8 medium-sized white flesh potatoes. You can easily double or even triple this recipe if you need to feed more than eight people.
• Mayonnaise – You can use any mayonnaise, even the fat free stuff!
• Sugar – Traditional Newfoundland potato salads are a little sweet. I use just two tablespoons in my version, but some people like to add much more.
• Canned Mixed Vegetables – You can use canned peas and carrots, but the mixed veggies are better. Drain them well before using.
• Eggs – The eggs are hard boiled, cooled, and chopped roughly.
• Green Onions – These add a burst of freshness to the salad.
• Salt
• Onion Powder – Some people use chopped raw white onion, but I don’t care for the taste. It’s too strong. Onion powder adds the onion flavour without the pungency.

HOW TO MAKE A VEGETABLE POTATO SALAD

Once the potatoes are peeled and chopped, add them to a large pot and cover the potatoes with cold water. Add a good pinch of salt and bring to a boil. Cook until potatoes are fork-tender. Drain and set aside to cool slightly.

Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps. Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together. Taste for seasoning and sweetness and adjust accordingly.

Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

TRADITION DIFFERS FROM HOUSE TO HOUSE

The good thing about this basic recipe is that you can add in whatever you’d like.  For example, I added freshly sliced green onions to mine, but green onions are not traditional to Newfoundland Vegetable Potato Salad at all!  I much prefer the flavour of green onions over finely diced raw white onions, so it’s my take on the traditional.  

There’s just one word of warning – do not under any circumstances mistake 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, etc.  Trust me on this! 

I’ve used canned peas and carrots in a bind and that particular potato salad and the bowl it was refrigerated in, now sits somewhere at the bottom of the ravine behind our apartment.  You think I’m kidding!?

Oh, and if you were to ask McKenna, she would tell you that I make this salad all wrong. She grew up eating her Nana’s version which had chopped apples. I would never put apples in my potato salad! Here’s the recipe!

Pickled Beet Potato Salad

Pickled Beet Potato Salad is a sweet and creamy side dish paired perfectly with chicken or roast beef; a perfect summer potluck take-along side dish!

Check Out The Recipe

Mustard Potato Salad

Mustard Potato Salad is very similar to regular potato salad, but with tang and zing from yellow mustard. Update your regular salad with a new flavour profile!

Check Out The Recipe

Dill Pickle Potato Salad

For the serious dill pickle enthusiast, Dill Pickle Potato Salad is a creamy, dill-packed side dish fit for any summertime meal! Prepared with dill pickles, fresh chopped dill, and dill pickle juice too, this salad is very dilly indeed!

Check Out The Recipe

4.25 from 16 votes

Rate Recipe

Vegetable Potato Salad

Made with chopped hard-boiled eggs, mashed potatoes, and green onions, Vegetable Potato Salad is creamy, comforting, and oh so delicious! The addition of eggs and green onions might not be the makings of a traditional Newfoundland potato salad in your home, but it surely is in mine! You've got to try this version!

Pin Recipe Save RecipeSaved! Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8

Author Lord Byron’s Kitchen

Ingredients

• 6-8 medium potatoes, white flesh, peeled and roughly chopped
• ½ cup mayonnaise
• 2 tablespoons sugar
• 15 ounces canned mixed vegetables, drained
• 6 large eggs, hard boiled, peeled and roughly chopped
• 1/4 cup green onions, finely sliced
• 1/2 teaspoon salt

Instructions

• Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
• Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
• Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
• Taste for seasoning and sweetness and adjust accordingly.
• Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

Notes

Once the eggs are cooled, I slice the egg in half length-wise and remove the cooked yolk. I only use the white portion of the egg in my Vegetable Potato Salad. You can most certainly use the yolk as well as the white, but it will result in a yellowish coloured potato salad. That’s fine, of course, but I prefer to keep the potato salad looking a bit brighter.