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Festive potato salad

Festive potato salad

Recipe in collaboration with Science + Fourchette

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 8 portions as a side dish or 4 portions as a main meal


Whether in winter, enjoying holiday feasts and merry gatherings, or in the height of summer, during national holidays and outdoor barbecues, potato salad remains a must-have classic for Canadians!

Today we invite you to discover a mayonnaise-free variant, inspired by the German potato salad recipe. 



For the salad
  • 907 g (2 lb) Ratte potatoes (or yellow-fleshed fingerling potatoes), cut into slices about 1 cm thick
  • 2 celery stalks, thinly sliced
  • 1 red onion, minced
  • 60 ml (¼ cup) fresh dill, chopped
  • 60 ml (¼ cup) fresh parsley, chopped 
For the dressing
For the filling
  • Walnuts, coarsely chopped (optional)


  1. Place the sliced potatoes in a pot, cover with cold salted water, bring to a boil and cook for about 10 minutes or until tender. Remove from the heat, drain and leave to cool.
  2. Meanwhile, prepare the celery, red onion, dill and parsley according to the suggested cuts.
  3. In a separate small bowl, combine all the "For the dressing" ingredients.
  4. Once the potatoes are lukewarm, transfer them to a large salad bowl. Add the ingredients "For the salad”, then pour in the vinaigrette and mix.
  5. Top with walnuts and serve. 


Note that you can always add more mustard for a spicier taste!

Conversely, for a sweeter, more distinctive flavor, substitute royal mustard for the hot maple mustard and add a delicate drizzle of walnut oil as a finishing touch.


Photo credits Science + Fourchette

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