Prince Edward Island is as pastoral and enchanting as Lucy Maude Montgomery painted in her books. Everywhere you go you will find rolling fields devoted to potatoes. A bag purchased from a stand at the end of a farmer's driveway was an ideal souvenir in my mind.
5-6 PEI potatoes, peeled, cooked and cubed
1/2 cup olive oil
1/2 cup lemon juice
1/4 tsp pepper
2 tsp Gremolade
1 small zucchini, ends removed and diced
1 small cucumber, peeled (if waxed), quartered, seeded and diced
1 red pepper, seeded and diced
1 cup sour cream or yogurt
1/2 cup black olives
Combine oil, lemon juice, salt, pepper and Gremolade a in covered jar. Shake well to mix. Place potatoes in large bowl. Pour lemon mixture over potatoes. Cover and refrigerate for 6 hours or overnight. Stir occasionally. Just before serving, add zucchini, cucumber and red pepper. Stir gently to mix. Fold in sour cream or yogurt. Turn into serving bowl. Garnish with black olives and parsley. Makes 4-6 servings.
What you've shared:
Belle Rita Novak I have made potato salad like this but without the lemon. I often use red wine vinegar. I like to add chopped up red onion and celery 'cause I like the crunch. Nice for a party so you don't have to worry about mayonnaise.
PEI Mussels are a fave, but it sounds ideal for lamb as well
Posted by Dustin Platt
Kim Valentin Neale • I absolutely love potato salad. There are so many versions that can be created from this unattractive starch!!! I have forgone the creamy version for the French, wherein the use of a nice dijon vinagrette is the dressing. Loved the cultural information about PEI.
If you love a good potato:
Photo Credit: Julie Cecchini