Potato salad recipes vary as far and wide as Canada itself. Here's a comprehensive list of potato salad recipes - each one equally fantastic - developed by The Canadian Living Test Kitchen.
This version of potato salad has all the comfort of a fully loaded baked potato. If you're near a kitchen, crisp up your cooked and chopped bacon by microwaving it for 20 seconds before sprinkling on the salad.
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Cooking whole, unpeeled potatoes takes a bit longer, but it's the secret to getting the perfect potato salad texture. Toasting the spices before adding them to the dressing gets rid of any raw flavour. Sprinkle with additional cilantro just before serving.
This lightened-up potato salad is dressed with a flavourful mustard-based vinaigrette instead of mayonnaise. Mixed with flaked salmon and topped with eggs, it's wonderful warm but just as good as a cold lunch the next day.
Macadamia nuts are native to Australia and Hawaii. Roasted, they have a delicious nutty flavour with a creamy but crunchy texture. Almonds or cashews are good substitutes. Australian macadamia oil is available at gourmet food shops.
Everyone needs a classic potato salad recipe in their repertoire for summer gatherings. We love this creamy version with a hit of crunchy celery and tangy gherkins.
Persillade, a mixture of parsley and garlic, added to dishes at the end of cooking perks up flavour. Ordinary white or red-skinned boiling potatoes are best for this salad.
In large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Add green beans; boil until tender-crisp, about 4...
With its smoky chipotle dressing, this two-tone salad complements many barbecued dishes. Tote the salad and dressing separately, then all you need is a quick toss together for the table.
A Mediterranean-style potato salad pairs deliciously with grilled chicken or any summer barbecue favourite.
In saucepan of boiling salted water, cover and cook potatoes until tender, 10 minutes. Drain and transfer to bowl; let cool for 10 minutes.
Saut?arlic scapes with red onion for a sweet, mellow addition to a classic salad.
Cook extra chicken and in the morning, cut it diagonally or chop and toss with the salad. Pita bread or crackers and a favourite fruit fill the lunch box deliciously.
In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool; cut in half, or quarter if large. Place in bowl. Add...
In large pot of boiling salted water, cover and cook potatoes until tender, 25 to 30 minutes. With slotted spoon, remove and let cool; peel and cut in...
In this recipe, potatoes are cooked in a new, nutrient-friendly way. The potatoes are added to the water once it\'s boiling, so the cooking time is shorter and more vitamin C is retained. Buttermilk, made from low-fat milk, adds creaminess to this potato salad.
Potatoes were hot sellers in the spring of 1863 at 50 cents a bushel. Now, as then, this is an excellent way to use the last of the storage potatoes, especially when they\\\'re dressed with a fresh herb vinaigrette. It\\\'s best to make this salad the day of the picnic and keep it without refrigeration.
Excellent served warm or cool, this main-course salad is a piquant addition to a summer picnic supper. Add an extra jalape?f you really want to turn up the heat.
Serve this filling vegetarian salad with a loaf of crusty bread.
Fingerling potatoes are long, finger-shaped new potatoes, but other potatoes are just as suitable. Though lots of different vegetables go into this salad, they can all be prepared a day ahead for maximum ease.
Potato salad is a Canadian summertime favourite — and this one, sporting red and white colours, is no exception.
Traditional potato salad invigorated with strips of colourful peppers and a dressing of contrasting flavours raises this old standby to new heights.
Here's a quick dish for a sultry summer night from our August 2004 "20-minute Supper" story. You can serve this salad on individual plates or attractively arrange it on a large platter.
Available in some supermarkets, sherry vinegar adds a mellow yet assertive note to the dressing. Red or white wine vinegar is a good substitute.
New potatoes are waxy and keep their shape after cooking, making them ideal for salads. Using small ones means you can leave them whole for a pretty presentation.
A wonderful blend of Indian-inspired spices coats this moist, lightened-up salad. If you can't find black mustard seeds in health food or ethnic food stores, the salad is still delicious without them.
This Scandinavian-style salad jazzes up cooked salmon and potatoes with a creamy dressing and crisp cucumber.
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