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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)
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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