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Saturday, 23 August 2014

Recipe Title: Carol’s Potato Salad

Recipe by: Carol Booth

Carol Booth lives in Calgary with her husband Barry and  she served us this delicious, one of a kind, potato salad with their famous smoked BBQ ribs. Carol and Barry are childhood friends from my Edmonton days. 

Presented By: Miriam Borys

Servings: 8


5 hard cooked eggs  (click here to go to my YouTube Video of how to cook a perfect HARD COOKED NOT BOILED egg )

2 lbs. new potatoes - not peeled
1 tbsp. salt
1 bunch chives (chopped)
4 medium size dill pickles
salt & pepper
3 tbsp. fresh dill
sprinkle: spanish smoked paprika for garnish

Potato Salad Dressing 
(this dressing can be made up ahead of time and kept in the fridge until needed) Try this dressing on shredded cabbage and apples as a perfect coleslaw.

20 ml sweet pickle juice
1/2 cup mayonnaise 
2 tbsp. lemon juice (fresh is best)
2 tbsp. ranch dressing (any brand)
1 tsp. dijon mustard

Cooking Potatoes
Clean off the new potatoes and cut into large chunks (the size of the potato is up to you).
Place cut potatoes in a sauce pan and cover with cold water. Salt water. 
Turn stove to high heat, cover pan and bring water up to the boil. Once at boiling point turn the heat to medium high and continue to cook potatoes until softened slightly and cooked (when inserting a sharp knife it goes in easily). 
When cooked, drain off the water and allow potatoes  to cool.

Hard Cooked Eggs
Cook eggs to hard cooked (see video info above) and allow to cool in cold water and then peel. Discard shells and place eggs in fridge to become cold before adding to the salad. Once cold, chop eggs into smaller chunks.

Assembling Potato Salad

Place cold cooked potatoes into a large serving bowl. 
Sprinkle salt and pepper sprinkle over cold, chopped potatoes
Add chopped dill pickles and half the chopped chives and dill.
Add chopped eggs and salt and pepper the eggs. 
Pour salad dressing (below) over entire potato mixture and gentle fold in to ensure that all potato pieces are coated with this delicious dressing. Stir well so all the potatoes and eggs are coated with the dressing.
Add remaining chopped dill and chives and gently mix again.
Garnish with a light sprinkling of smoked paprika.
Chill if not serving immediately. 

Enjoy from S.E. Calgary, Alberta

and our good friends the Booths!

Chef Miriam Borys, B.Ed., MA.

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