Dinner
Canadian Potato Salad
This salad includes delicious flavours Canada. Zippy apple cider vinegar, grainy mustard and honey are all brought together with canola oil.
Updated
Ingredients
- 6-8 red potatoes, diced (1 kg)
- 1 Tbsp salt (15 mL)
- 2 Tbsp pickle brine (30 mL)
- 2 Tbsp apple cider vinegar (30 mL)
- 1/3 cup grainy mustard (75 mL)
- 2 Tbsp honey (30 mL)
- 1/3 cup canola oil (75 mL)
- 1/4 tsp salt (1 mL)
- 1/3 cup chopped chives (75 mL)
Directions
- Add the potatoes and salt to a large pot of cold water and place over high heat covered. Once boiling, remove the lid and cook for 8 minutes or until the potatoes are fork-tender but still slightly firm.
- Drain the potatoes and transfer to a large mixing bowl. Sprinkle pickle brine over the hot potatoes and stir; set aside to cool.
- In a separate medium-sized bowl, whisk together vinegar, mustard, honey, canola oil and salt.
- Once potatoes are cool, gently fold in dressing and chopped chives.
- Refrigerate until ready to serve.
Tip: Leave the potato peel on for texture and flavour
Nutritional Analysis
| Calories | 213 |
|---|---|
| Total Fat | 9.6 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 511 mg |
| Carbohydrates | 29.8 g |
| Fiber | 2. 2 g |
| Sugar | 5.3 g |
| Protein | 2. 9 g |
| Potassium | 494 mg |
