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.
INGREDIENTS
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
- 2 garlic cloves, minced
- 150 ml (2/3 cup) organic virgin sunflower oil (oleic type) Maison Orphée
- 75 ml (1/3 cup) white balsamic vinegar Maison Orphée
- 15 ml (1 tablespoon) hot maple mustard Maison Orphée
- Pepper
- Grey salt and fleur de sel Maison Orphée
For the filling
- Walnuts, coarsely chopped (optional)
PREPARATION
- 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.
- Meanwhile, prepare the celery, red onion, dill and parsley according to the suggested cuts.
- In a separate small bowl, combine all the "For the dressing" ingredients.
- 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.
- 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