For enchiladas, tamales, burritos, or simply to eat on its own, this pork is luscious, tasty, and really simple to prepare. We prepare this pork in a variety of ways, but my husband prefers eating it straight from the pot. He ends up swallowing too much, so I can’t trust him to perform the shredding. After a day or two, this pork improves and keeps well.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 cups |
Ingredients
- 4 pounds russet potatoes
- 3 tablespoons cider vinegar
- 3 large eggs
- ⅔ cup mayonnaise, or more to taste
- 2 teaspoons salt
- 1 teaspoon dry mustard
- ½ teaspoon celery seed
- ½ teaspoon ground black pepper
- 2 tablespoons hot water, or as needed
- 3 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 1 onion, finely diced
- 3 green onions, thinly sliced
- ¼ cup diced dill pickles
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
- Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
- Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 850 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe to the letter. It was awesome! We do an international food gathering and so far the Canadian has been the best!. A mouthful of all sorts of different flavors.
Excellent classic Potato and egg Salad. I loved it! Will make it again and again. I excluded the dill.
This is good! My red pepper (unknowingly) went bad, so I subbed yellow pepper. Also, I used yukon gold potatoes, as that is all I had on hand. I did not need the added hot water, but did add a bit more mayo. I like the different flavors and textures in this. I would make this again! Thanks for sharing. 🙂
I did cook the potatoes in their skins but did peel them after they where cooked. (The family doesn’t like russet skins in potato salad.) For us, russets make the best potato salad because they do sort of fall apart unlike red skinned potatoes, which adds to the creaminess. I don’t usually put red peppers in potato salad but it was a nice addition. (Black olives would be good too.) I would suggest using good judgement on the amount of onion, one very small onion would be fine but if you have a really large onion, adjust accordingly. Thanks for a solid recipe, Emily.
I would say it’s almost perfect!
Good, but not as good as My version of the Best Potato Salad.