Potato Salad (Southern Ontario Style)
This Southern Ontario potato salad skips the usual mayonnaise and dresses everything in lemon juice and olive oil instead. The potatoes are boiled with mustard and HP steak sauce, so the seasoning goes into them before the dressing is ever made. Sweet corn, golden sautéed red onion and chopped egg add texture, and a final layer of extra HP sauce gives it a tangy, peppery finish.
Instructions
Put the potatoes in a large pot of water with the mustard, the HP steak sauce and 2 tablespoons of salt. Bring to a boil and cook for 45 to 55 minutes, until a knife slides into a potato easily, then drain in a colander.
While the potatoes cook, boil the eggs for about 30 minutes until hard. Drain them, run cold water over them, peel off the shells, then dice the eggs and put them in a large bowl.
Sauté the diced red onion until it turns light golden brown, then add it to the bowl with the eggs.
When the potatoes are cool enough to handle, cut them into quarters or smaller pieces, depending on their size. Add them to the eggs along with the corn, and season with salt, pepper and the pasta seasoning. Set the bowl aside.
In a small bowl, pour in the lemon juice and slowly whisk in the olive oil. Pour this dressing over the potato mixture and stir everything together.
Chill the salad for 3 hours. Cover it with extra HP sauce before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
