Calling all Cooks!
Progress on the Okotoks Foodbank Cookbook Project to celebrate the bank's 35 years of service to the community is well under way.
We are now in the process of selecting which recipes to include in the final version.
We have received three stellar recipes from our community members for the summertime favourite, Potato Salad, but can only include one in the cookbook.
Please help us decide which Potato Salad recipe to choose by testing these recipes at home and then voting for your favourite. Voting will end on May 31, so let’s start trying out these recipes now! Votes can be made via this survey link (https://www.surveymonkey.com/r/B8VGL6D) or by calling the Okotoks Foodbank at 403-651-6629.
Potato Salad – Number 1
5-6 medium yellow potatoes, washed
2 hard boiled eggs, cut into 6
1/4 sweet white onion, sliced very thin
2 tbsp. white vinegar
2 tbsp. Dijon mustard
2 tsp. kosher salt
1/8 tsp. fresh ground black pepper
1.5 tbsp. white sugar
1/2 cup neutral oil (grape seed/canola)
1 tbsp. fresh dill, chopped
Place potatoes in a large pot covered with cold water. Season water with 1 tbsp.
kosher salt or enough salt to ensure the water tastes similar to the salinity of sea
Bring to a simmer and cook until tender through. When cool enough to
handle, peel if desired, cut in half lengthwise and slice into bite sized pieces and
place in a bowl. More flat than cubed shape.
Add cut up hard boiled eggs and shaved white onion to bowl with potatoes.
In a smaller bowl, combine the vinegar, mustard, salt, pepper and sugar. Whisk
together and slowly add the canola oil. More vinegar can be added to your liking
if you like a zippy dressing, add fresh dill. Pour half of the dressing over potatoes,
eggs and onions.
Lightly mix the salad so the eggs don’t break apart too much but
are still coated with the dressing.
Allow to sit and marinate for a minimum of 1 hour and up to 12 hours in the
Toss 1 more time and adjust seasonings before serving. If salad
seems dry, add some more dressing as needed.
Potato Salad – Number 2
2 lbs. small potatoes, washed
3 slices bacon, chopped (maple bacon for sweeter taste)
1 large onion, chopped
½ cup water
3 tbsp. vinegar
1 tsp. sugar (optional if using maple bacon)
½ tsp. mixed herbs
1 chicken stock cube
to taste salt and pepper
1/3 cup mayonnaise
In a large pot of water boil unpeeled potatoes. Drain water. Peel while still warm
and cut into thin slices.
Place sliced potatoes in a bowl and set aside.
In a frying pan, fry up bacon and onions until cooked.
Add water, vinegar, sugar, mixed herbs, chicken stock cube, salt and pepper.
Boil for 5 minutes.
Pour hot bacon and onion mixture over the sliced potatoes and refrigerate for
1 – 2 hours.
Before serving, fold in mayonnaise and decorate with chopped chives.
Potato Salad – Number 3
2 lbs. potatoes, washed
1 cup carrots (cut into 1 cm x 1 cm cubes)
1 cup green peas (canned or cooked from frozen)
1 onion (cut into small pieces)
¾ cup pickles (grated or finely diced)
½ cup mayonnaise
½ cup plain yogurt
½ cup brine from pickles
2 tbsp. prepared mustard
1 tbsp. sugar
1 tbsp. salt
1 tsp. ground black pepper
Fill a large pot with whole potatoes and water and cook for 35 minutes.
Pour and drain cold water over them twice to cool. Remove the skin.
Boil eggs for 10 minutes, let them cool and then remove the shell.
Cook carrots in a small amount of water.
Cut up potatoes and eggs into 1 cm cubes (or slice potatoes and eggs into 3mm
slices) and place them into a large bowl. Add carrots with cooking water, peas,
onions and pickles.
In a small bowl combine mayonnaise, plain yogurt, brine from pickles, mustard,
sugar and salt.
Pour over potatoes.
Add ground black pepper and gently mix.
Serve after making or store in the refrigerator.