Salade de pommes de terre

La Gabrielle de l’Île d’Orléans potato salad

Servings 4
Prep. 20 minutes
Cooking time 10 minutes


  • 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
  • Salt and pepper to taste


  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 . Top with goat cheese and lemon zest.

Émission L'Épicerie


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