School is out, the sun is shining, and Canada Day is just around the corner. Summer is here! That means picnics at the lake and backyard barbeques with family and friends. For me, no summer barbeque is complete without the quintessential summer salad – the potato salad. While there are plenty of ready-made potato salads that you can pick up from your local grocery store, nothing quite compares to the homemade version. Trust me, it’s worth the effort!
This potato salad recipe is my interpretation of the famous potato salad that my boyfriend’s mother makes. His family can’t get enough of her potato salad, and I must admit, it might even trump my own mom’s potato salad (shhh – don’t tell her!). I love this recipe because it incorporates a variety of vegetables into the salad in a way that even picky eaters can enjoy. Extra veggies mean not only extra vitamins and nutrients, but extra flavor as well!
My mom did teach me one great tip: to steam your potatoes over boiling water instead of putting them in boiling water. This lets you control how tender they get and keeps them from absorbing too much water. You end up with the perfectly cooked potato that is tender yet still keeps its shape in the salad.
So, forget the store-bought potato salad — liven up your barbeque with this colourful dish, and enjoy all of the fun that summer brings.
Taste the Rainbow Potato Salad
- 2 lbs. of potatoes (use a mixture of colours if you can)
- 3 eggs
- 1 carrot, grated
- 2-3 stalks celery, diced
- 5-6 radishes, grated
- 3 green onions, finely chopped
- 4 dill pickles, grated
- 1/2 cup mayonnaise
- 1/3 cup plain Greek yogurt (I used 2%)
- 3 tbsp Dijon mustard
- salt & pepper to taste
1. Quarter (or more if they are larger) your potatoes and steam or boil until just fork tender. Set aside to cool.
2. Hard boil your eggs by placing your eggs in a saucepan, covering with water, and bringing to a boil. Set the timer for seven minutes, then remove the eggs, and place the saucepan in the sink. Run cold water over the eggs (without draining) until they are cool. Peel and set aside.
3. In a large bowl, combine the carrot, celery, radishes, green onion, pickles, mayonnaise, Greek yogurt, and Dijon mustard. Grate in your eggs, and mix thoroughly.
4. Add your potatoes, and combine gently so as not to break up the potatoes too much. Season with salt and pepper.
5. Chill in the fridge for a few hours so the flavours can meld and enjoy!
Food Safety note: As this potato salad contains eggs, mayonnaise, and yogurt, you want to make sure you keep it refrigerated or in a cooler on ice. Too much time in the hot sun equals unhappy tummies later on.
Source: frenchfriestoflaxseeds.com (my blog).
About Marianne Bloudoff
Born and raised in BC, Marianne moved from Vancouver to Prince George in January 2014. She is a Registered Dietitian with Northern Health's population health team. Her passion for food and nutrition lured her away from her previous career in Fisheries Management. Now, instead of counting fish, she finds herself educating people on their health benefits. In her spare time, Marianne can be found experimenting in the kitchen and writing about it on her food blog, as well as exploring everything northern B.C. has to offer.