Prince Edward Island grows a quarter of Canada’s potatoes on a single small island — the red soil and sea air do something magical to them. It is no wonder the potato salad at every Maritime church supper and lobster dinner is built on those famous PEI spuds, dressed while still warm so they drink up the flavour.
This is the classic creamy version: mayonnaise and mustard, hard-boiled egg, celery and a whisper of pickle, all folded gently around warm potato chunks. It is the side dish that never makes it to the next day, and everyone pretends to be surprised.

