Berry Delicious Potato Salad
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
An amazing pairing of berries and cream with potato salad
  • 5 medium yellow-fleshed potatoes (about 2 lbs.)
  • 2 hard cooked eggs, peeled
  • ½ cup mayonnaise
  • ⅓ cup 35% whipping cream
  • ¼ cup sour cream
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. fresh lemon juice
  • 4 green onions, green parts only, thinly sliced
  • ¼ cup loosely packed, thinly sliced fresh mint
  • Salt
  • 2 cups mixed berries (such as blueberries, strawberries, blackberries, raspberries)
  • 1 cup firmly packed baby arugula leaves, stems removed
  • 1 Tbsp. balsamic vinegar
  1. Scrub the potatoes and dice into ¾ inch pieces. Cook in a large pot of salted water until tender. Drain well; let cool slightly.
  2. 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.
  3. 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.
  4. Chef's Tip: There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria and Kennebec potatoes - all are perfect for this salad.
Recipe by Noshing With the Nolands at