Classic Potato Salad and Coleslaw

Two salad recipes that are summer staples, potato salad and coleslaw are delicious and keep beautifully in the fridge, and in fact are often better once they've had a few hours to marinate.

- Schön

Classic Potato Salad Recipe


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  • 2 & 1/2 pounds potatoes

  • 3/4 cup mayonnaise (for a healthier option, sub with the zest of 1 lemon and plain yogurt)

  • 1 tablespoon mustard

  • 1/2 tablespoon apple cider vinegar

  • 1/2 tablespoon dried dill

  • 1/2 teaspoon paprika

  • 2-3 hard boiled eggs, peeled and chopped

  • 1 & 1/2 celery stalks, diced

  • 1/4 cup green onion, diced

  • Salt and pepper to taste​


  1. Cut the unpeeled potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

  2. Meanwhile, in a medium bowl mix the mayonnaise, mustard, apple cider vinegar, dill, paprika, salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, and green onions.

  3. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with a sprinkling of dill and paprika.

  4. Cover the potato salad and refrigerate for at least 4 hours.

Coleslaw Recipe


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  • 1/4 medium head of purple cabbage, shredded

  • 1/4 medium head of green cabbage, shredded

  • 1 heaping cups shredded carrots

  • 1/4 cup green onion

  • 1/2 cup pepitas (green pumpkin seeds)

  • For the dressing:

  • 1 & 1/2 tablespoons extra virgin olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoons maple syrup, or more, depending how sweet you like your slaw

  • 1 clove garlic, finely minced

  • ¼ teaspoon cayenne pepper, optional

  • ½ teaspoon salt

  • Freshly cracked black pepper​


  1. Add all the ingredients for the slaw, except for pepitas, to a large bowl.

  2. In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavours to marinate together.

  3. Before serving, sprinkle with pepitas; toss again and serve.

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