Salads · Sides · Uncategorized

Potato Salad


No summer gathering in our family is complete without an enormous bowl of potato salad.  My Mom makes an excellent version, and my sister in law takes hers over the top with the addition of dill pickles and cheddar cheese.   There are as many versions of this salad as there are households in North America and every cook holds the title of Best Potato Salad in their respective households, sometimes even the neighbourhood!

It is a dish that smacks of summer, bbqs and gatherings of happy people.  When we lived in Canada, potato salad during winter months was unheard of in our house.   Now that we live  in the land of perpetual summer, I make this at any time of year.  It is my go to side whenever  a large group gathers  for a few laughs, a couple of drinks, and most likely, something from the grill.   If you happen to live in cooler climes, make it this weekend anyway.   It is a handy thing to have in the fridge as you run from one Christmas Craft Fair to the next.  And besides,  summer really is just around the corner.

The key to this dish is adding the dressing to fully cooled potatoes, so be sure to start well in advance of when you want to serve it.


Potato Salad


3 lbs russet potatoes, peeled, cut 1″ pieces (bite size)

2 stalks celery, sliced thinly, crosswise

4 radishes, halved lengthwise, then thinly sliced

6 green onions, white and green parts, thinly sliced

6 hard boiled eggs, peeled  (chop 5 and slice 1)

1 1/4 cups mayonnaise

3 Tablespoons Dijon mustard

1 teaspoon apple cider vinegar

Salt and pepper to taste

Cook potatoes in steamer basket over boiling water until fork tender.  Remove from basket and cool completely.

Meanwhile, combine mayonnaise, mustard and vinegar stirring well to combine.

Once potatoes are cool, combine with celery, radishes, green onions and chopped eggs in a large bowl.   Pour mayonnaise mixture over top and stir gently to combine.  Taste for seasoning and add salt and pepper to taste.

Garnish with slices of hard boiled egg and serve.    You can make this one day ahead and refrigerate, just be sure to let stand at room temperature for half an hour before serving.







Spicy Pan-Seared Broccoli



A nice change from the usual boiled or steamed.

Spicy Pan-Seared Broccoli

1 teaspoon butter

2 teaspoons canola oil

1 clove garlic, finely chopped

1 medium head broccoli, cut into bite size florets

1/4 tsp red pepper flakes (or more to taste)

Parmesan cheese, grated

Heat butter and oil in skillet over medium high heat.   Add garlic,  broccoli and red pepper flakes, tossing to coat.  Cook until broccoli is brilliant green and slightly softened, but still tender-crisp, about 5 minutes.  Sprinkle grated parmesan over top, toss once more and transfer to serving dish.

Serves 4

Estimated time, 10 minutes, including cutting and dicing.

COOKS NOTES – The stems of the broccoli can also be included,  just peel, slice it and toss it in with the florets.