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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

DIRECTIONS

        • Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
        • 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.
        • 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.
        • Serves 8.
        • 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.


          Recipe courtesy Dairy Farmers of Canada