Best Ever Potato Salad

Best Ever Potato Salad  

Serves: 8 people, as a side dish 
Prep time: 10-15 minutes 
Cook Time: 30 min + 9 minutes
Rest Time: 30 minutes
Make Ahead: Up to 2 Days 

With all of the potato salad recipes out there do we really need another one?  Us included, we had our recipe down pat.  Made it every year, and it is delicious.  Then, with a few careful tweaks and drawing on a technique used in other potato recipes: we have updated the classic we know and love for the better. 

Seven steps to better potato salad: 

  • Choose your potato wisely: Make sure it is not too old, and not too starchy.   If you can get your hands on the rare yet coveted Huckleberry Gold, this is our latest favourite.  A good quality yellow fleshed potato is perfect as well. 
  • Peel the potatoes completely (skins in potato salad tend to fall of and give a papery texture). 
  • Cut potatoes into a large dice to cook.  This is definitely a change-up from our former ways, where leaving them whole was our preference.  Read on for more! 
  • Once you've added your peeled & diced potatoes to your pot, cover with COLD water (always--ensures an evenly cooked potato) and then add 2-3 tablespoons of VINEGAR to the water.  This technique keeps the shape of the potato, keeps too much dressing from absorbing, and extends the shelf life of the salad.  NOTE: it does increase your cooking time. 
  • SALT your potatoes well!  With enough salt at the beginning you flavour the potatoes from the inside out, leaving only minimal seasoning to the end. 
  • Once your potatoes are fork tender, LIFT them out of the water onto a baking sheet to cool just slightly before folding in with the dressing.  Straining them out into the sink leads to broken potatoes. 
  • Use that pickle juice!  We add a good amount of pickle juice to our dressing.  It makes it deceivingly and oh-so delicious.  



2.5 lbs. potatoes, peeled & cut into 1 1/2 inch cubes 
2 tbsp. Diamond Crystal Kosher Salt (or more if water does not taste salty) 
3 tbsp. white vinegar 

6 large eggs 

4 green onions, finely sliced 
a good handful of finely chopped dill 
a small bunch of chives, finely chopped (optional) 
3 tbsp. capers, chopped if very large 
3 small dill pickles, chopped 
1 cup mayonnaise (we like Hellmann's or Duke's.  NOT 'salad dressing'). 
1/3 cup dill pickle juice 
Kosher salt and freshly ground black pepper, as needed 

  1. Place potatoes in a pot and cover with cold water.  Add salt and vinegar, bring up to the boil over high heat.  Let boil for one minute, then reduce heat to low.  Cook until fork tender: this will be a little deceiving at first, as the vinegar keeps the outside of the potato firm, and the potatoes will take a little longer than usual. 
  2. In the meantime hard-boil the eggs: bring a second medium pot of water up to the boil.   Carefully add in eggs and continue to boil over medium-high heat for 9 minutes.  Drain and cool under cold running water for a few minutes.  Peel.  
  3. Chop all ingredients and mix together with mayonnaise and pickle juice in a large bowl.  
  4. Once potatoes are fork tender, carefully drain and let cool for 5 minutes on a baking sheet.  They should still be warm when you toss everything together. 
  5. Fold potatoes into mayonnaise mixture.  Chop eggs into large pieces and add to the bowl, but season with salt and pepper first before folding in.  
  6. Taste for seasoning and refrigerate 30 minutes before serving, or up to 2 days.   

 Make Bacon from Scratch and Fall-off-the-Bone Ribs!  

Need more Summer Salad ideas?   Try our Summer Salads Cooking Class! Perfect for helping you cook for a cottage weekend away or your next BBQ, complete with a detailed shopping list, cooking guide & video instruction to help you make a lot of food in little time!  

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Classic Broccoli Salad (updated)

Classic Broccoli Salad (updated) 

Shopping at the market when heads of fresh, local broccoli are under $3 you're tempted to stock up, but there's only so much steamed broccoli you can eat.  Insert the classic broccoli salad.  There's a reason everyone has had it once in their life, it's delicious!   We've updated it just slightly to replace the raisins (you're welcome raisin haters) with a local Honeycrisp Apple.   We've also made the dressing with a little sour cream to tang it up and lighten it up.   Also, do not omit rinsing the onions under cold, running water.  It's a game changer!  With practice, you can whip this together in the time it takes to fry the bacon!

6 strips bacon 
1 head really fresh broccoli
1/2 large honeycrisp apple, diced 
1/3 cup salted & roasted sunflower seeds
1/2 cup grated old white cheddar cheese 
1/2 small red onion, finely diced

3-4 tbsp. white vinegar (taste and decide) 
2 tsp. sugar 
2/3 cup mayonnaise (full fat) 
1/3 cup sour cream (full fat) 
Salt & Pepper 

  1. Dice and fry bacon over medium heat until crisp. 
  2. Meanwhile, cut broccoli into small florets and place in a large mixing bowl with apple, sunflower seeds & cheese. 
  3. Place diced red onion in a fine mesh strainer and rinse under cold, running water for 10-20 seconds.   Add to the bowl along with the now crisp bacon (add in some of that delicious bacon fat!). 
  4. In a small bowl whisk together vinegar and sugar until sugar is dissolved.  Whisk in mayonnaise, sour cream and a good amount of salt & pepper.  
  5. Toss dressing with broccoli etc. 
  6. Allow it all to come together in the refrigerator (the vinegar is there to soften the texture of the broccoli) for at least 30 minutes before serving.  Leftovers keep well for a couple of days.   

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Roasted Cherry Tomatoes

Roasted Cherry Tomatoes 
This recipe is a starting point to many things!   Snackable on their own with warm or toasty baguette, tossed with pasta & more olive oil (or bacon!), served with Burrata cheese, or as a perfect side dish to grilled steak, this is simply a reminder to make this recipe when cherry tomatoes are in abundance and at their finest.  

If you roast them and then pack them into containers and top with extra olive oil, they will keep in the refrigerator for weeks for you to use at will! 

1-2 pints Cherry Tomatoes (or 2 'tomatoes on the vine' which we picked up at ForeQuarter Butcher Shop)
1-2 cloves local garlic, thinly sliced 
3-4 sprigs thyme, leaves & stems if you like 
4-5 tbsp. olive oil 
1/2 tsp. good quality sea salt

  1. Preheat oven to 375F
  2. Slice tomatoes in half and toss with remaining ingredients.  Place on a parchment-lined baking sheet and roast for 12-15 minutes.  
  3. Use as desired!   


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Pan-Seared Scallops with fresh tomato-lemon sauce

1 large, ripe tomato, diced (remove some of the seeds) 
1-2 green onions, very finely sliced 
1 large clove of fresh, local garlic, finely minced 
Juice of 1 lemon 
2 tbsp. good quality olive oil 
A small handful of fresh basil, torn or roughly chopped

12 Scallops*
Salt, as needed

Oil (neutral), as needed 

*KEY TIP: Purchase a U10 or a 10-20 size FAS (frozen at sea) scallop.  We buy Comeau brand scallops from Nova Scotia at T&J Seafoods in Kitchener. Thaw them in the refrigerator overnight.   

  1. Make tomato lemon sauce:  In a bowl mix together tomato, green onion, garlic, lemon juice, olive oil & herbs.  Season with a few good pinches of salt.  Set aside at room temperature, make up to a few hours ahead of time.  
  2. Place scallops on a paper-towel lined plate.  Remove the abductor muscle (a small, opaque white piece attached to the scallop. Some may not have one).  Season very well with salt (pepper will burn).  
  3. Pan-sear scallops: preheat a frying pan over medium-high heat.  For best results, use a stainless steel or aluminum frying pan, not a non-stick.  Preheating the pan (without any oil in it) is key to getting that crust.  Put your hood fan on!  
  4. Once your pan is hot (you'll place your hand over top of the pan, and only be able to hold it there for about 5 seconds), drizzle in a neutral oil, 1-2 tsp.
  5. Your pan will smoke so act quickly: quickly PLACE (don't drop) your scallops onto the pan.  Allow to cook for about 90 seconds, undisturbed before turning over for a further 60-90 seconds.  Good quality scallops should be served medium to medium-well (i.e. there should be a thin line of translucency in the center of the scallop). 
  6. Serve immediately in a shallow dish with tomato lemon sauce, and some warm baguette to mop up all the juices.  Enjoy!

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Savoury Summer Crumble

A great recipe in late summer when corn is abundant!

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