Potato salad is a summertime staple in Canada. Whether it’s a backyard barbecue in Vancouver, a cottage weekend in Muskoka, or a potluck in Halifax, there’s a very good chance someone is bringing a big bowl of creamy, tangy, comforting potato salad. It seems simple enough—but what actually makes it perfect?
To get to the bottom of it, we spoke with three chefs across the country. Despite their different backgrounds and styles, they all agreed on one thing: the key to an unforgettable potato salad lies in the potatoes themselves.
Why the Potato Matters Most
Chef Maria Lopez (Toronto), Chef Darnell Brooks (Calgary), and Chef Elise Nakamura (Vancouver) each emphasized that great potato salad doesn’t start with mayo or mustard—it starts with the right potato.
“If the potato’s texture is off, there’s no coming back from that,” says Chef Brooks. “Everything else builds on that foundation.”
Here’s how they break it down:
Best Potatoes for Salad
- Yukon Golds: Chef Lopez recommends Yukon Golds for their creamy texture and buttery flavour. “They hold their shape without getting too starchy. Plus, they just taste better.”
- Red Potatoes: Chef Nakamura prefers red potatoes, especially for more delicate or vinaigrette-style salads. “The skin gives nice colour and texture, and they don’t fall apart.”
- Avoid Russets: All three chefs caution against using russet potatoes. They’re too floury and tend to disintegrate when mixed with dressing.
Cooking the Potatoes: The Right Way
It’s not just what potatoes you choose—it’s how you cook them.
Start with Cold, Salted Water
Chef Nakamura says, “Always start your potatoes in cold water, and season it well. You want it salty, like the ocean.” This helps the potatoes cook evenly and infuses them with flavour from the inside out.
Don’t Overcook
You’re aiming for “fork-tender,” not mushy. Chef Brooks advises checking doneness starting at the 10-minute mark. “Stick a fork in—if it slides in easily but the potato holds its shape, you’re good.”
Once cooked, drain immediately and let them cool slightly—just enough so they stop cooking but are still warm enough to absorb the dressing.
Dress for Success: Choosing the Right Sauce
While the chefs agreed on potato technique, their dressing preferences varied. Here’s a look at three styles Canadians love, with each chef championing one.
1. The Classic Creamy Mayo-Based Dressing
Chef Brooks sticks to tradition with a Southern-inspired mix of:
- Mayonnaise
- Yellow mustard
- Chopped pickles or relish
- A pinch of sugar
- Celery and onion for crunch
“The trick is balance,” he says. “A little sweetness, a little tang, and that creamy backbone.”
2. Vinaigrette for a Light, French-Inspired Version
Chef Nakamura’s go-to is a lighter, herb-forward take:
- Dijon mustard
- White wine vinegar
- Olive oil
- Shallots and capers
- Fresh parsley or tarragon
“I like to dress the potatoes while they’re still warm. It soaks right in,” she explains.
3. Yogurt-Based for a Fresh, Tangy Twist
Chef Lopez blends Greek yogurt and whole-grain mustard for a dressing that’s lighter than mayo but still creamy. “It gives a probiotic boost and tang that’s super refreshing,” she says.
Mix-Ins and Add-Ons: What to Include
The foundation and dressing are critical—but the extras are where personality comes in. Here’s what our chefs recommend:
Fresh Herbs
All three chefs agree that fresh herbs are non-negotiable. Dill, parsley, chives, and tarragon are favourites.
- Tip: Add herbs just before serving to keep them vibrant and fresh.
Texture Matters
Crunch is key to balance the softness of the potatoes.
- Chef Brooks: Adds finely chopped celery and red onion.
- Chef Nakamura: Uses sliced radish for a peppery crunch.
- Chef Lopez: Adds cucumber or thinly sliced snap peas in summer versions.
Protein Add-Ins (Optional)
Hard-boiled eggs, crispy bacon bits, or even crumbled feta can make a potato salad more filling and complex. Just be careful not to overwhelm the dish.
Regional Twists: Canada’s Potato Salad Diversity
Canada’s regional food identity shines through even in potato salad. Each region brings its own twist, and trends show more Canadians are experimenting with ingredients.
In Newfoundland & Labrador:
It’s common to see chopped egg and even canned beets for colour and sweetness.
In Quebec:
Expect Dijon mustard, vinegar, and shallots for a French-inspired flavor.
On the Prairies:
Dill is king. Sweet pickles and a pinch of sugar are often added to creamy versions.
West Coast:
Health-forward eaters are adding things like avocado, kale, or using yogurt in place of mayo—much like Chef Lopez.
Potato Salad Trends in Canada (Based on Google Trends)
According to recent Google Trends data, searches for “potato salad recipe” in Canada spike in mid-to-late June—just in time for the official start of summer. Popular search modifiers include “healthy,” “creamy,” and “German style,” showing a strong interest in both classic and modern variations.
Canadians are also looking for regional-specific recipes like “Newfoundland potato salad” and “Quebecois potato salad,” indicating a desire to bring local flavour to their summer tables.
Final Word: Don’t Overthink It
All three chefs emphasize that perfection doesn’t mean complexity.
“You don’t need 20 ingredients. You need good ones, cooked right,” says Chef Lopez.
So if you want your potato salad to be the star of the table this summer, start with high-quality potatoes, season them well, dress them while warm, and layer in flavour thoughtfully. Everything else is gravy (well, not literally).
