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Garden Fresh PEI Potato Salad | This garden fresh salad is great all year round.
Makes 6-8 Servings. |
| | Ingredients | | 4-5 | PEI potatoes, washed and peeled if necessary | 4-5 | | 1 cup | broccoli florets | 250 mL | | 1 cup | cauliflower florets | 250 mL | | 1 | carrot, thinly sliced | 1 | | 1/2 | small cucumber, sliced | 1/2 | | 1/4 cup | sliced green onion | 50 mL | | 1/3 cup | sliced radishes | 75 mL | | 1 | small zucchini, cut in chunks | 1 | | to taste | salt and pepper | to taste |
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Cook potatoes in boiling water or steam until tender. Cool. Boil or steam broccoli, cauliflower and carrots for 2-3 minutes until crisp tender. Refresh under cold running water. Set aside. Cut potatoes in chunks and toss in large bowl with all vegetables. Drizzle Mustard Cream Dressing (below) over salad to moisten; mix gently. Season with salt and pepper. Refrigerate until serving time. Refrigerate extra dressing for up to 1 week.
Mustard Cream Dressing
In small bowl, combine 1/2 cup sour cream, yogurt or mayonnaise (or a mixture of all three), 2 tsp Dijon mustard, 1 garlic clove (minced) and salt and pepper to taste. Mix well. Adjust seasoning, if necessary. Makes approximately 1/2 cup (125mL) dressing. |
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