Taste Tested: Tangy Green Potato Salad

This week, Agatha’s sharing her all-time secret weapon when dealing with summer crowds (read: picky eaters).


“I’ve got a very eclectic group of misfits in my circle of friends.A� From vegan’s to veg-o-phobe’s to ladies ‘allergic’ to eggs–feeding a crowd used to be a really stressful ordeal.A� Enter this wicked, ‘accidentally’ vegan, potato salad chalk full of herbs and spicy whole-grain mustard.A� It will please even the weirdest of palates–that’s a promise!”

Recipe: Tangy Green Potato Salad

This hard-working salad is great alongside your favorite picnic staples or topped with a poached egg and some crispy bacon for any indoor affair.A� Use a good, whole grain mustard for this salad.A� It adds the much needed tang ‘n crunch!



  1. Whisk oil, triple crunch, apple cider vinegar and maple syrup together in the bottom of your salad bowl of choice. Season to taste.
  2. Add warm, halved baby red potatoes. Let cool in vinaigrette.
  3. Add dill, green onions, cilantro/basil into vinaigrette, toss to combine.
  4. Add cooled, blanched green beans, toss to combine.
  5. Serve and enjoy with friends!


Try these seasonal switch-ups: Instead of (or alongside!) green beans, toss in 1 English cucumber cut into 1 inch pieces; 1 cup blanched pod peas, shelled; 2 cobs of sweet corn, grilled; 1 cup Easter-egg radishes, quartered

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�A�Come discover what�s on our table � literally!


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    One Response to Taste Tested: Tangy Green Potato Salad

    1. […] to make it — loads of cranberry sauce, stuffing and a good shmear of mayo. Pair it with a potato salad and a tetra pack of Sapsucker Maple Water and you’ve got yourself a […]

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