Garden-fresh potato salad

Canada’s Prince Edward Island is famous for its red, iron-rich soil and world-class potatoes. Our take on the classic potato salad adds fresh vegetables and a tangy sauce. It’s sure to become a new favourite at your next cookout.

Skill level
Cooking time
20 minutes
6 to 8 servings

4 to 5 potatoes, washed and peeled, if necessary

1 cup (250 g) broccoli florets

1 cup (250 g) cauliflower florets

1 carrot, thinly sliced

½ small cucumber, sliced

⅓cup (75 g) radishes, sliced

¼ cup (50 g) summer onion, sliced

1 small zucchini, cut into chunks

Salt and pepper to taste



½ cup (125 g) sour cream, plain yogurt or mayonnaise

2 tsp (10 ml) Dijon mustard

1 garlic clove, minced

1. Cook potatoes in boiling water or steam until tender.

2. Simmer or steam broccoli, cauliflower and carrot for 2 to 3 minutes until crispy and tender. Rinse under cold running water and set aside.

3. Cut potatoes into chunks and toss with other vegetables in large bowl.

4. Prepare dressing:

  • In a small bowl, combine sour cream (or yogurt or mayonnaise or a mixture of all three), Dijon mustard, minced garlic clove and salt and pepper to taste.
  • Mix all the ingredients together well. Adjust seasoning, if necessary.
  • Makes approximately ½ cup (125 ml) dressing. Refrigerate for up to 1 week.

5. Drizzle dressing over salad and mix gently. Season with salt and pepper.

Chef’s Tips

You can leave the skin on your potatoes to add colour and texture to your salad.

Source: Taste of Canada Cookbook. Provided by the Prince Edward Island Potato Board (PEI Potato Board).