MAKES 4 servings
TAKES 30 minutes’ active time + cooling time for the eggs and potatoes
I like my potato salad to have a little personality. This one, with its mixture of zippy radish, tangy pickles, and spicy mustard and chili powder, fits the bill.

WHAT YOU NEED TO GATHER

Saucepans
Knife
Cutting board
Large bowl
Measuring cups and spoons
Whisk
For the salad
4 eggs, boiled, peeled, and sliced (reserve a few pieces for garnish, if desired)
2 cups boiled, cooled, new red baby potatoes, sliced in coins or quarters
1 cup freshly shelled garden peas, blanched and cooled
1 cup diced radish
1 cup diced baby cucumber
½ cup diced celery
½ cup diced scallions
¼ cup diced red onion
¼ cup diced gherkins or dill pickles
For the dressing
½ cup mayonnaise
½ cup grainy Alberta mustard
1 teaspoon dry mustard
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon chili powder
1 Tablespoon vinegar or pickle juice
1 teaspoon dried or 2 teaspoons fnely chopped fresh dill, parsley, or tarragon
Salt and pepper
Pinch of paprika (optional)

WHAT YOU NEED TO DO

Place the eggs, potatoes, peas, radish, cucumber, celery, green and red onions, and gherkins in a large bowl.
Whisk the mayonnaise, both mustards, cumin, coriander, chili powder, vinegar, dill, and salt and pepper together in another bowl. Stir this into the potato mixture.
Garnish with egg slices and a pinch of paprika (if desired).

Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson. Reprinted with permission of TouchWood Editions.

*****

Learn more about Eat Alberta First: 

Equal parts cookbook and manifesto, this beautifully photographed collection is the ultimate guide to local eating in Alberta all through the year.

Eat Alberta First presents 90 tried and true recipes in celebration of Alberta’s farmers, ranchers, and food artisans. Alberta Food Tours founder and enthusiastic locavore Karen Anderson’s love of her province is enriched with the experience gained during her extensive global travels. Organized around uniquely Alberta seasons (including “Cabin Fever” and “Harvest Hurry Up”), with mini workshops on sourdough, foraging, and canning, gorgeous food and landscape photography, and an Alberta food sourcing list, the book is designed to help the home cook build reliance on their skills and on the province’s food producers.

Beginning with detailed lists of pantry essentials and an introduction to the skill levels each recipe is organized by, Karen then takes readers through the seasons, from the depths of winter (when the tough get baking), through always dicey springs, full-on summer, harvest, and batch prepping for a busy fall. The book concludes with a chapter dedicated to hosting a diversity of feasts all year round.

Learn to make Morel Mushroom Cheese Spread, Never the Same Way Twice Coleslaw, Slow-Cooked Alberta Bison, Long Life Noodles with Greens, the ultimate charcuterie board, Festive Vegetable Biryani, Summer’s Every Fruit Cake, and many many more. We think you’ll find Karen’s gusto and belief in the power of local truly inspiring.