All Canadian Potato Salad Recipe

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.