Home / Maritimes Kitchen / PEI Potato Salad

PEI Potato Salad

PEI potato salad recipe: creamy, tangy salad with Prince Edward Island potatoes, egg, celery and a good dash of mustard. A beloved Atlantic Canada side.

⏱ 15 minPrep time
🔥 30 minCook time
🍽 4Servings
🏷 Maritimes KitchenCategory
☆☆☆☆☆No ratings yet
Creamy PEI potato salad with egg, celery and mustard dressing, topped with paprika and chives

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.

Step by stepInstructions

  1. Boil the potatoes in salted water until just tender, then drain and let them cool slightly.
  2. Peel the potatoes if you like and cut them into bite-size chunks.
  3. Combine the mayonnaise, mustard, diced pickles, salt and pepper in a large bowl.
  4. Fold in the warm potatoes, celery, red onion and chopped eggs, stirring gently so the potatoes stay chunky.
  5. Chill for at least 2 hours, then dust with paprika before serving.

💡 Chef tips & storage

Fold the dressing into the potatoes while they are still warm — they soak up the flavour like a sponge. Any waxy potato will do, but the real red PEI spuds are worth hunting down.

Rate this recipe

☆☆☆☆☆No ratings yet
Sign in to rate this recipe.

Recipe details

Prep15 min
Cook30 min
Servings4
CategoryMaritimes Kitchen
PublishedAugust 17, 2026
Emily — the cook behind My Comfort Recipes

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →