Late summer · HarvestGuide.ca

Creamy Potato Salad

Ingredients

• 1.5 kg waxy potatoes, cut into chunks
• 2 tbsp vinegar (for the warm potatoes)
• ¾ cup mayonnaise, 1 tbsp mustard
• 3 hard-boiled eggs, chopped
• 2 stalks celery, diced; 3 green onions, sliced
• 2 tbsp chopped dill or parsley
• Salt, pepper; sweet pickle or relish (optional)

Instructions

1. Boil the potatoes in salted water until just tender, 12–15 minutes. Drain well.
2. While warm, toss the potatoes with the vinegar and a little salt. Let cool.
3. Mix the mayo, mustard, and seasoning into a dressing.
4. Fold the dressing through the cooled potatoes with the egg, celery, green onion, and herbs.
5. Chill at least 30 minutes to let the flavours meld. Taste and adjust before serving.

From HarvestGuide.ca — https://harvestguide.ca/recipes/creamy-potato-salad-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.