Warm potato and Brussels sprout salad
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 6 lbs red fingerling potatoes, cut in half
- 10 c (2.5 l) Arctic Gardens Brussels sprouts
- 3 c (750 ml) mayo
- 1 tsp (5 ml) celery salt
- 3 tsp (15 ml) whole grain mustard
- 1 c (250 ml) dill pickles, chopped
- 6 tbsp (90 ml) cider vinegar
- 2 c (500 ml) celery, chopped
- 1 c (250 ml) red onions, chopped
- 8 hard boiled eggs, peeled and coarsely chopped
- 1/4 c (60 ml) fresh chives, coarsely chopped
Preparation
- Place the potatoes in a saucepan. Add salt and cover with water. Bring to a boil and simmer for 20 minutes or until tender. Drain. Rinse under cold water. Let cool and set aside. Alternatively, you can steam the potatoes.
- Meanwhile, steam or boil Brussels sprouts in salted water for 3 to 5 minutes, or until cooked. Cut in half if desired. Cool and set aside.
- In a bowl, combine mayonnaise, celery salt, mustard, pickles and vinegar. Add pepper and set aside.
- In a large bowl, toss potatoes with mayonnaise. Add the Brussels sprouts, celery, onions and eggs. Mix gently.
- Garnish with chives and serve.
