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Berry Delicious Potato Salad

Berry Delicious Potato Salad

Course Salad
Cuisine Canadian
Keyword Balsamic Vinegar, Berries, Potatoes


  • 2 lbs medium yellow-fleshed potatoes
  • 2 hard cooked eggs peeled
  • 1/2 cup mayonnaise
  • 1/3 cup 35% whipping cream
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 4 green onions green parts only, thinly sliced
  • 1/4 cup fresh mint , loosely packed and thinly sliced
  • Salt
  • 2 cups mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
  • 1 cup firmly packed baby arugula leaves stems removed
  • 1 tbsp balsamic vinegar


  • Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
  • Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
  • To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.


Recipe from Chef Michael Allemeier