Cook this: Crave’s mustard potato salad from Only in Saskatchewan

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Our cookbook of the week is Only in Saskatchewan by Naomi Hansen. Over the next two days, we’ll feature another recipe from the book and an interview with the author.

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To try another recipe from the book, check out: Baba’s Homestyle Perogies’ potato and cheddar perogies; and Oda’s rhubarb crumble cake.

Canada is among the world’s top three leading producers of mustard seed, growing enough to fill 1.9 billion jars each year. Roughly 80 of per cent of it comes from Saskatchewan.

This recipe from Regina’s Crave Kitchen + Wine Bar doubles up on the Prairie staple by using both whole grain and Dijon-style mustard.

“(It’s) a nice take on a classic potato salad, which people could take to a family gathering or barbecue or picnic or that kind of thing,” says writer Naomi Hansen.

Ideal for get-togethers, the salad can be enjoyed warm or chilled. It also keeps well in the fridge, she adds. And, since it’s mayo-free, it makes a great vegan option (if you use agave syrup in place of honey).

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The salad is pictured with optional garnishes — pickled onions, microgreens and thinly sliced radish — “but it’s super versatile,” says Hansen.

“You could do whatever you want with it. Serve it alongside burgers or if you’re doing (something like) brisket, that would work really well.”

CRAVE’S MUSTARD POTATO SALAD

Time: 40 minutes
Gluten-free + vegan (option)

2 1/2 lb fingerling or baby Yukon Gold potatoes
1/2 cup smooth Dijon-style mustard
2 tbsp honey or agave syrup (use agave syrup for a vegan option)
2 tbsp rice vinegar
1/2 cup cold-pressed canola oil*
2 tbsp whole grain mustard
2 tbsp finely diced shallot
2 tbsp freshly chopped parsley (any type is fine)
Sea salt
Pickled onions, microgreens, and thinly sliced fresh radish (optional, for garnish)

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Step 1

Cut the potatoes into bite-sized pieces and place them in a medium saucepan with enough water to cover them completely. Bring to a boil over high heat, and then reduce the heat to medium and cook the potatoes until tender and cooked through, 15–20 minutes.

Step 2

Meanwhile, prepare the dressing by whisking the Dijon-style mustard, honey and vinegar together in a medium bowl. Slowly add the oil to the bowl, whisking the entire time, until all the oil is fully incorporated.

Step 3

Add the whole grain mustard, shallot and parsley, and fold them into the dressing until well combined.

Step 4

Once the potatoes are done, drain and set them aside to cool slightly. Then transfer them to a large bowl and sprinkle with salt, to taste.

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Step 5

Pour the dressing overtop of the potatoes and mix gently to combine. Garnish with pickled onions, microgreens or thinly sliced radish (if using). Serve immediately as a warm salad, or refrigerate, uncovered, until the salad is thoroughly chilled, to serve cold.

Makes: 4–5 side servings

*A different vegetable oil, like olive oil or grapeseed oil, can be substituted for the canola oil. If you are using extra-virgin olive oil, use half olive oil, half canola oil for best results.

Recipe and image excerpted from Only in Saskatchewan by Naomi Hansen. Recipe copyright © 2022 by Crave Kitchen + Wine Bar. Text copyright © 2022 by Naomi Hansen. Photo copyright 2022 © by Garrett Kendal.

Article content

Our cookbook of the week is Only in Saskatchewan by Naomi Hansen. Over the next two days, we’ll feature another recipe from the book and an interview with the author.

Article content

To try another recipe from the book, check out: Baba’s Homestyle Perogies’ potato and cheddar perogies; and Oda’s rhubarb crumble cake.

Canada is among the world’s top three leading producers of mustard seed, growing enough to fill 1.9 billion jars each year. Roughly 80 of per cent of it comes from Saskatchewan.

This recipe from Regina’s Crave Kitchen + Wine Bar doubles up on the Prairie staple by using both whole grain and Dijon-style mustard.

“(It’s) a nice take on a classic potato salad, which people could take to a family gathering or barbecue or picnic or that kind of thing,” says writer Naomi Hansen.

Ideal for get-togethers, the salad can be enjoyed warm or chilled. It also keeps well in the fridge, she adds. And, since it’s mayo-free, it makes a great vegan option (if you use agave syrup in place of honey).

Article content

The salad is pictured with optional garnishes — pickled onions, microgreens and thinly sliced radish — “but it’s super versatile,” says Hansen.

“You could do whatever you want with it. Serve it alongside burgers or if you’re doing (something like) brisket, that would work really well.”

CRAVE’S MUSTARD POTATO SALAD

Time: 40 minutes
Gluten-free + vegan (option)

2 1/2 lb fingerling or baby Yukon Gold potatoes
1/2 cup smooth Dijon-style mustard
2 tbsp honey or agave syrup (use agave syrup for a vegan option)
2 tbsp rice vinegar
1/2 cup cold-pressed canola oil*
2 tbsp whole grain mustard
2 tbsp finely diced shallot
2 tbsp freshly chopped parsley (any type is fine)
Sea salt
Pickled onions, microgreens, and thinly sliced fresh radish (optional, for garnish)

Article content

Step 1

Cut the potatoes into bite-sized pieces and place them in a medium saucepan with enough water to cover them completely. Bring to a boil over high heat, and then reduce the heat to medium and cook the potatoes until tender and cooked through, 15–20 minutes.

Step 2

Meanwhile, prepare the dressing by whisking the Dijon-style mustard, honey and vinegar together in a medium bowl. Slowly add the oil to the bowl, whisking the entire time, until all the oil is fully incorporated.

Step 3

Add the whole grain mustard, shallot and parsley, and fold them into the dressing until well combined.

Step 4

Once the potatoes are done, drain and set them aside to cool slightly. Then transfer them to a large bowl and sprinkle with salt, to taste.

Article content

Step 5

Pour the dressing overtop of the potatoes and mix gently to combine. Garnish with pickled onions, microgreens or thinly sliced radish (if using). Serve immediately as a warm salad, or refrigerate, uncovered, until the salad is thoroughly chilled, to serve cold.

Makes: 4–5 side servings

*A different vegetable oil, like olive oil or grapeseed oil, can be substituted for the canola oil. If you are using extra-virgin olive oil, use half olive oil, half canola oil for best results.

Recipe and image excerpted from Only in Saskatchewan by Naomi Hansen. Recipe copyright © 2022 by Crave Kitchen + Wine Bar. Text copyright © 2022 by Naomi Hansen. Photo copyright 2022 © by Garrett Kendal.