Creamy Potato Salad with Berries and Mint

Creamy Potato Salad with Berries and Mint


August 17, 2014

Recipe from Chef Michael Allemeier for the Dairy Farmers of Canada.

  • Makes: Serves 6.


5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)

2 hard cooked eggs, peeled

1/2 cup mayonnaise

1/3 cup whipping cream

1/4 cup sour cream

2 Tbsp grainy or Dijon mustard

1 Tbsp lemon juice

4 green onions, thinly sliced (green parts only)

1/4 cup loosely packed, thinly sliced fresh mint


2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)

1 cup firmly packed baby arugula leaves, stems removed

1 Tbsp balsamic vinegar


1Scrub potatoes and dice into 3/4-inch pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.

2To serve, in a medium bowl, toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.


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