Salade de pommes de terre

La Gabrielle de l’Île d’Orléans potato salad

Servings 4
Prep. 20 minutes
Cooking time 10 minutes

Ingredients

  • 12 La Gabrielle de l’Île d’Orléans potatoes (approx. 1 lb.)
  • 2  celery stalks, diced
  • 2 slices of bacon, cooked and chopped*
  • 2 green onions, chopped
  • ¼ cup (60ml) of mayonnaise (or one part natural yogurt)
  • 2 tsp (10 ml) of Dijon mustard
  • A pinch of celery pepper
  • Salt and pepper to taste

Preparation

  1. Cut the potatoes in quarters, do not peel. Add potatoes to a large pot with cold salted water, bring to a boil and cook for about 10 minutes or until tender, but still firm. Drain, transfer to a salad bowl and cool.
  2. In another bowl, combine all ingredients. Season. Refrigerate before serving, allowing time for the flavours to marry. Add parsley just before serving.

* Note: For a vegetarian version, substitute with paprika to taste.

Variation: Use 3 kinds of potatoes, La Gabrielle, La Raphaëlle and blue fingerling. Top with goat cheese and lemon zest.


Émission L'Épicerie
 

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Potato salad with La Gabrielle and La Raphaëlle de l’Île d’Orléans (in french) 

Salmon and potato papillote
Oven roasted La Gabrielle de l’Île d’Orléans potatoes