Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Potato Salad with Fresh Herbs
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-pommes-de-terre-7249.jpg
PT25M
PT00M
PT25M
Put whole potatoes in a pot of salted water, bring to a boil, cover and cook over medium heat for 20 minutes or until tender.Drain and transfer to a wire rack or plate.Prick potatoes to let steam escape, and cool.Cut potatoes in four and put in a large salad bowl with sliced green onions and celery and shaved cheese.Combine dressing ingredients in a watertight container and shake to emulsify.Season and pour over potato salad.Mix gently and serve.To keep the pot of potatoes from boiling over, add oil to cooking water.
6
Chef Caroline McCann
3
12
5
2
2 lb (1 kg) various small potato (red, yellow, white), unpeeled
2 green onions, sliced very thin
2 stalks celery, sliced very thin
1/4 cup (60 mL) shaved aged cheddar
1 Tbsp. (15 mL) Irresistibles balsamic vinegar
3 Tbsp. (45 mL) Irresistibles extra virgin olive oil
1 tsp. (5 mL) Irresistibles Dijon mustard
1 Tbsp. (15 mL) mixed minced herbs (basil, parsley and chives)
salt and fresh ground pepper to taste
Potato Salad with Fresh Herbs
6
portions
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME
Ingredients
-
2 lb
(1 kg)various small potato (red, yellow, white), unpeeled
-
2
green onions, sliced very thin
-
2
stalks celery, sliced very thin
-
1/4 cup
(60 mL)shaved aged cheddar
-
1 Tbsp.
(15 mL)Irresistibles balsamic vinegar
-
3 Tbsp.
(45 mL)Irresistibles extra virgin olive oil
-
1 tsp.
(5 mL)Irresistibles Dijon mustard
-
1 Tbsp.
(15 mL)mixed minced herbs (basil, parsley and chives)
-
salt and fresh ground pepper to taste
Preparation
Put whole potatoes in a pot of salted water, bring to a boil, cover and cook over medium heat for 20 minutes or until tender.
Drain and transfer to a wire rack or plate.
Prick potatoes to let steam escape, and cool.
Cut potatoes in four and put in a large salad bowl with sliced green onions and celery and shaved cheese.
Combine dressing ingredients in a watertight container and shake to emulsify.
Season and pour over potato salad.
Mix gently and serve.
To keep the pot of potatoes from boiling over, add oil to cooking water.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
