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Three Potato Salad with Creamy Peppercorn

by Peter Fehr 10 Jul 2020
gourmet Canadian sauce rub


3 medium russet potatoes, peeled and cut into bite-size pieces
3 medium red potatoes, cut into bite-size pieces
1 medium sweet potato, peeled and cut into bite-size pieces
1 medium white onion, chopped
¼ cup mayonnaise
½ cup Gourmet Inspirations Creamy Peppercorn Whisky sauce
Pink salt and freshly ground pepper, to taste


  1. Cut all potatoes into bite size pieces. Place potatoes in a medium saucepan and fill with water to one inch above potatoes. Bring potatoes to a boil, reduce to simmer and cook until tender. Approximately 20-30 minutes. Once cooked, drain the water and place potatoes in fridge to cool.
  2. Chop onion.
  3. Combine mayonnaise and Creamy Peppercorn Whisky sauce.
  4. Toss potatoes, onions and Peppercorn mayo sauce in a large bowl.
  5. Add pink salt and freshly ground pepper to taste.

Tip: The longer this salad “marinates” with the onions and sauce, the tastier it gets! You might consider making this a day ahead of time to allow more flavours to emerge!

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