Canada Day Potato Salad

Posted by Donna-Marie Pye on

This recipe comes to Relish from one of Donna-Marie’s favourite cookbooks written by Myra Sable called “Elegant Entertaining”. It was the first cookbook Donna-Marie ever worked on and had the chance to work alongside the incredible Myra Sable. You may recognize her name from her world-renowned line of condiments sold under the Sable & Rosenfeld label (now available at Relish). She has been making this non-mayonnaise salad every Canada Day since 1987 when she first tested the recipe and feel in love with the flavours. Don’t let the ingredients throw you off – they blend together exceptionally well and pair with young green beans when they first appear in the market, snappy and full of moisture.

12 small red potatoes with skins, cooked until just tender
2 lb fresh green beans, stems removed, cut in half diagonally
1 medium jicama, Chinese radish, julienne cut or 1 bunch red radishes, quartered
2 cups Sarafino Homestyle Baked Olives or pittled black Kalamata olives
12 green onions, finely chopped or 1 white onion, diced
1 red onion, separated into rings
2/3 cup olive oil
1/3 cup sherry or other fortified sweet wine
1/2 cup crumbled Gorgonzola, Cambenzola or blue cheese*
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 can (1.75 oz/50 g) anchovy fillets with their oil, drained
  1.  Bring a skillet or saucepan with water to a boil. Add green beans and cook about 4 minutes until tender crisp; then plunge them immediately into cold water. Allow beans to cool then drain thoroughly.

  2. In a large bowl, combine potatoes, beans, jicama/radishes, olives and green onions. Chill about 2 hours or overnight

  3. Dressing: In a blender or food processor, combine oil, sherry, vinegar, cheese, Worcestershire sauce, salt, pepper and anchovy fillets. Process about 1 minute until smooth. Pour over chilled potato mixture. Toss gently to coat. Chill until ready to serve
Makes 12 servings 
* Not a fan of blue cheese? You can replace this dressing with 1 cup mayonnaise and 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar. Pour over the potato mixture and toss to combine. This is more of a classic Potato Salad dressing 

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