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BERRY DELICIOUS POTATO SALAD

BT Calgary | posted Tuesday, Jul 22nd, 2014

Berry Delicious Potato Salad_480

Classic summer yellow fleshed potato salad, bound with a creamy hard-boiled egg dressing, elevated with the addition of assorted berries and arugula for an unexpected twist. Chef’s Tip: There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria and Kennebec potatoes – all of these are perfect for this salad.

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 8 servings

 

Ingredients

  • 5 medium yellow-fleshed potatoes (about 2 lbs/1 kg)
  • 2 hard cooked eggs, peeled
  • ½ cup (125 mL) mayonnaise
  • 1/3 cup (75 mL) 35% whipping cream
  • ¼ cup (60 mL) sour cream
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh lemon juice
  • 4 green onions, green parts only, thinly sliced
  • ¼ cup (60 mL) loosely packed, thinly sliced fresh mint
  • Salt
  • 2 cups (500 mL) mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
  • 1 cup (250 mL) firmly packed baby arugula leaves, stems removed
  • 1 tbsp (15 mL) balsamic vinegar

 

 

Method

  1.  Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
  2. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
  3. To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.

 

Nutritional Information

Per serving

Energy: 271 Calories

Protein: 5 g

Carbohydrate: 26 g

 Courtesy Chef Michael Allemeier

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