Three Potato Salads

Potatoes were the the mainstay of every Canadian breakfast. lunch, and supper for decades. Fried, mashed, boiled, baked, in stew and soup. In my hometown, walking down the street at lunch time, you could smell those fried potatoes being prepared for lunch in every house. Potato salad was made for every weiner roast (that was before barbeques) and church supper.

A few years ago I discovered some excellent potatoes grown in nearby farms. On Westham Island you can get Island Ambers, and in Richmond you can find German yellow potatoes at a farmstand. Yukon golds, Island Ambers, and German yellows all have good flavour. The Island Ambers especially have the waxy texture that make good potato salad. Red potatoes are another option. Store potatoes in a dark coolish in a box or basket, not a plastic bag and not in the frig. Cut off any green skin and potato.

I often make warm potato salad, because you can make it a little ahead or if some people are late for the meal, you don't have to heat it up. It also makes great leftovers for lunches.

I don't use mayonnaise or salad dressing because it doesn't keep well and I prefer the taste and health benefits of olive oil and fresh herbs.

The measurements here are rough and you should adjust proportions and seasoning according to personal taste.

Be sure to eat the skins because they contain a large percentage of the nutrients in the potato.


1. Potato Salad with Sundried Tomatoes

Potatoes, boiled with plenty of salt and skins on, drained, and steamed dry.
In a large bowl, put:
1/2 cup sundried tomatoes in oil from a jar
1/2 t. cumin
extra virgin olive oil (your good vintage)
One of the following: sliced red onion, or finely chopped green onion, fresh basil, fresh dill, fresh parsley
sea salt
freshly ground pepper
Mix the ingredients in the bowl.
Add the potatoes with skin, chopping with a knife into smaller pieces.
Toss all the ingredients.
Taste and adjust seasonings.

2. German Potato Salad

Potatoes, boiled with plenty of salt and skins on, drained, and steamed dry.
In a large bowl, put:
bacon, cut in very small pieces and fried
bacon fat from frying the bacon
green onion, chopped
extra virgin olive oil (your good brand)
sea salt
freshly ground pepper
Mix the ingredients in the bowl.
Add the potatoes with skin, chopping with a knife into smaller pieces.
Toss all the ingredients.
Taste and adjust seasonings.

3. Potato Salad with Sour Cream

Potatoes, boiled with plenty of salt and skins on, drained, steamed dry and cooled.
In a large bowl, put:
3 T. sour cream
1 T. cider or white vinegar
2 t. caper brine (optional)
1-1/2 t. sugar
fresh dill, chopped fine
sea salt
freshly ground pepper
Mix the ingredients in the bowl.
Add the potatoes with skin, chopping with a knife into smaller pieces.
Toss all the ingredients.
Taste and adjust seasonings.