Provincial Potato Salad Recipes

FRENCH RED POTATO SALAD RECIPE

Steps:

• Preheat the oven to 400 degrees F. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.
• Shake the pan to spread the oil around. Then roast the potatoes for 30-40 minutes, until golden brown and tender. Make sure to flip once halfway through. Add the chopped garlic and shallots to the potatoes 5 minutes before they are ready to come out of the oven.
• Once the potatoes and garlic are roasted, allow them to cool for a few minutes. Then toss them with the capers, fresh herbs, Dijon mustard and mayo. Mix well, and add a 1-2 teaspoons caper juice to season and thin out the dressing if needed. *Be careful with the caper brine-it's really salty! Cover and refrigerate until ready to serve.

PROVENCAL POTATO SALAD

Steps:

• Boil the potatoes: Place the potatoes in a large pot, cover with cold water. Add 2 teaspoons of salt to the water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until they are just tender when speared with a fork or sharp knife, 7 to 10 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.
• Make the vinaigrette: While the potatoes are cooking, prep the other ingredients and make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbes de provence, anchovy paste, shallot, and Dijon mustard. Slowly drizzle in the olive oil whisking the whole time to create an emulsion.
• Toss warm cooked potatoes with vinaigrette: When the potatoes are ready, strain them from the pot. In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives.

PROVINCIAL POTATO SALAD

Steps:

• Slice potatoes into 1/4" thick rounds. Place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil.
• Thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely).
• Continue to simmer spuds till tender, about 5 minutes. Don't over cook or they will totally fall apart in the salad.
• Drain spuds, reserving 1/4 cup cooking liquid. Spread potatoes out on a rimmed baking sheet to cool.
• Mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste.
• Drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes.
• GENTLY transfer potatoes to serving bowl. Top with herbs and shallots, stir gently till well combined. Serve immediately or chill and serve cold.

GREAT CANADIAN POTATO SALAD

Steps:

• Combine salad dressing, mustard, celery seed, salt and pepper.
• Add remaining ingredients; mix lightly.
• Refrigerate until ready to serve.
• Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.

ALL CANADIAN POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
• Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
• Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

CANADIAN POTATO SALAD

Steps:

• Peel potatoes and cut into quarters. Cook in salted water until almost done.
• Drain and cool potatoes, then dice into 1/2" squares.
• Slice about 5 slices from one of the radishes and reserve. Chop the rest very finely.
• Chop the green onions very fine. (If no green onions, use a slice of white onion, minced finely).
• Crumble one slice of bacon and cut the other into 1/2" pieces. Reserve the pieces for topping.
• Cut about 5 slices from the centre of the eggs to make nice rounds and reserve. Dice the rest.
• Mix all the vegetables together gently (I use my hands and toss them).
• Mix mayonnaise with vinegar and a good sprinkle of the seasoned salt.
• Stir into potatoes.
• Top with one sliced radish, slices of egg and pieces of bacon. Sprinkle with paprika.
• Let sit in fridge for at least 2 hours.