Copy of Rustic Potato Salad

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July 22, 2020

This might be the best potato salad recipe ever

Rustic Potato Salad

by Chef Peter Fehr


This recipe makes 6 servings

(with potential leftovers)



1 - 680g bag mixed baby potatoes, quartered.

4 eggs boiled, peeled, chopped

2 stalks celery, chopped fine

3 stalks green onion, chopped fine

½-¾ cup mayonnaise

½-¾ cup sour cream (depending how creamy you like it)

1 tbsp. Dijon mustard (more if you like it more tart)

1 tsp. Gourmet Inspirations land n’ Sea Rub



Boil potatoes for approx. 15 min or until slightly soft.

Mix all ingredients well.

Let stand for 2-4 hours or overnight allowing flavours to meld!

Garnish with "angle sliced" green onion when serving :)

Written by Chef Peter Fehr


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