I usually only make potato salad when it practically makes itself. By that I mean, I open the fridge door and there’s a few leftover boiled potatoes and peas staring me in the face. Cue the lightbulb over my head. From there it’s easy to boil and peel a few eggs and rummage around the fridge or garden for some fresh radish, onions and herbs.
I hope you enjoy this easy recipe. As summer wanes, we’ll be eating more and more root vegetables but the ones featured here are still kissed by the garden freshness of their companion ingredients.
Zesty Potato Salad – Serves 4
- For the salad:
- 2 boiled eggs, peeled and sliced
- 2 cups boiled, cooled, sliced baby potatoes
- 1 cup boiled, cooled, fresh garden peas
- 1 cup sliced radish
- 1 cup diced baby cucumber
- 1/2 cup diced celery
- 1/2 cup diced green onion
- 1/4 cup diced gherkins or dill pickles
- For the dressing:
- 1/2 cup real mayonnaise
- 1/2 cup grainy mustard (Luco or Brassica are Alberta brands)
- 1 Tablespoon vinegar or pickle juice
- Salt and Pepper to taste
- Dash paprika
- Optional – add a few teaspoons of herbs of your choice – dill, parsley or tarragon are favourites of ours.
- Prepare all the vegetables as directed in the ingredient list and place them in a large bowl.
- Stir the mayonnaise, mustard and vinegar in another bowl and then stir that into the vegetables.
- Garnish with a dash of paprika on top
- Enjoy as a side for barbecued meats or fish and along with some corn on the cob.
Variation: try rubbing skin-on baby potatoes with olive oil, baking for 20 minutes at 375F and then smashing them and adding them, still hot, to the other ingredients to be served as a warm side. It’s so yummy.