Potato Salad is 'French Food' Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 tsp olive oil (Virgin first press olive oil) to coat vegetables and pan
1 lb (500 G) new potatoes, scrubbed, patted dry
1/2 lb (250 G) small fresh beets, scrubbed, patted dry
1/2 lb (250 G) small, fresh carrots, scrubbed, patted dry
2 eggs, hard boiled
1/2 cup thinly sliced celery
2 green onions (sometimes called spring onions), thinly sliced
3 tbsp coriander leaves, chopped
3 tbsp mint leaves, chopped
1 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp fish sauce (Thai is best, but any Asian will do)
1 1/2 tsp sugar
5 tbsp fresh lime juice
salt & (black not white) pepper to taste
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Directions: |
Directions:1. Lightly olive oil potatoes, beets and carrots. Place on a baking sheet and cook in a preheated 425F oven 40-50 minutes, or until tender. remove form oven and cool.
2. Peel beets. Cut potatoes, beets carrots into bite-size pieces. Peel & chop eggs.
3. Place potatoes, carrots, eggs, celery, green onion, coriander and mint in a large bowl.
4. In a small bowl, whisk together the vegetable oil, garlic, fish sauce, sugar, lime juice and salt & pepper.
5. Pour over the salad and toss in the beets - toss again lightly.
Let salad stand up to one hour before serving! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Wow! Another traditional Canadian salad for any time of year, but a summer favourite. The added cultural seasonings of coriander and fish sauce create a savory twist on the original (boring and fat) mayonnaise dressing.
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