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