Potato Salad - Alberta Style

PREP TIME: 30 minutes after potatoes are cooked
COOK TIME: 20 minutes approx. for potatoes

Ingredients

Potatoes - preferably small size

Whole egg mayonaise

Dijon mustard

salt and white pepper

Salad Supplements - Your choice of:

celery, finely sliced or chopped

spring onions, chopped

radishes, finely sliced

hard-boiled eggs, cut into quarters

raw carrot, grated

Some people like to add chopped gerkins or even capers to the salad

Fresh dill, finely chopped (a very Scandinavian addition)

Directions

This recipe is more of a concept than an instruction.  It is typical of potato salads made and enjoyed in western Canada and is how my Mother made it.....  I was very flattered that it was such a hit at our Gardens for Foodies lunch!

Boil the potatoes in salted water until cooked.  Drain and cool until cool enough to handle.  Peel the potatoes if they have thick skins, otherwise leave the skins on.  Slightly squash the potatoes between the palms of your hands.  You do not want to have whole smooth potatoes or cut chunks of potatoes.  The rougher the better!  Sprinkle a little salt and white pepper over the potatoes and gently mix through.

Once the potatoes are cool, fold in your choice of salad "supplements" - as little or as much as you like. 

Mix together the mayonnaise and Dijon mustard at a ratio of about 1/2 cup mayonnaise with 1 teaspoon mustard.  Fold into cooled potatoes.  Taste for seasoning - you will probably need to add salt to the salad, but make sure that you fold it thoroughly through the salad.

Cover and chill the salad in the refrigerator for several hours to give the flavours a chance to develop and meld.  Enjoy!