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Cucumber-potato salad

Chatelaine | posted Tuesday, Jun 17th, 2014


This simple and yummy side dish is the perfect complement to any picnic or BBQ.

Cucumber-potato salad


  • 750 g fingerling potatoes, sliced into 1/4-in. rounds
  • 3 mini cucumbers, sliced  into 1/4-in. rounds
  • 3/4 tsp salt, divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill


Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

Massage cucumbers with 1/4 tsp salt  until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.

Whisk oil with vinegar and remaining  1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.

Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.

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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014


A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes


  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil


Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.


Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis



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Vikram Vij’s Indian salmon and potato cakes

BT Toronto | posted Tuesday, Apr 29th, 2014


Vikram Vij’s Indian salmon and potato cakes


  • 1 Tbsp coriander seeds
  • 1 egg
  • 1 lb fresh, wild salmon
  • a little over ½ lb russet potatoes, boiled and mashed (about 1 potato)
  • ¼ lb boiled yams, mashed (about 1 yam)
  • 3 Tbsp all-purpose flour
  • ⅓ cup finely chopped onions
  • 1 Tbsp finely chopped jalapeño peppers
  • ¼ to ½ cup chopped cilantro
  • 1 ½ Tbsp garam masala or 1 Tbsp ground cumin
  • ½ tsp ajwain seeds
  • 1 Tbsp salt
  • ½ cup canola oil for frying pan


  1. Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.
  2. Beat eggs in a small bowl.
  3. Bring a large pot of water to a boil. Immerse salmon and cook for 5 minutes. Remove from the heat, drain and allow salmon to cool. Peel off the skin.
  4. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about 2 inches in diameter and 1 inch thick. Set them on a baking tray.
  5. Heat 1 Tbsp of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so that the cakes don’t stick to the bottom of the pan or burn. Place 2 cakes in the pan and cook for 2 to 3 minutes. Turn cakes over and cook for another 2 to 3 minutes.The cakes should be brown and crispy on both sides.
  6. Repeat, using 1 Tbsp of oil for 2 cakes, until all cakes are cooked. Serve cakes as they cook or keep cooked cakes warm on a plate in the oven while the remaining ones are cooking.

Courtesy Vikram Vij, www.vijs.ca

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Potato and chickpea roti

BT Toronto | posted Thursday, Jan 9th, 2014


Potato and chickpea roti

Makes 5–6 rotis

Time: about 30 minutes


  • 2 medium-size potatoes, peeled and diced
  • 1/2 white onion, sliced
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 cup (250 mL) mango or apple juice
  • 3–4 Tbsp (45–60 mL) garlic chili hot sauce
  • 3–4 tsp (15–20 mL) curry powder
  • 1 cup (250 mL) chopped greens
  • whole-wheat tortillas (for use brown-rice tortillas)


  1. In a pot, place the potatoes and onion and just enough water to cover. Bring to a boil and cover.
  2. Reduce the heat to medium-low and cook for about 15 minutes.
  3. Reduce the heat further to low and add the chickpeas, juice, garlic chili hot sauce and curry powder and cook for about 10 minutes, partially covered, stirring now and then.
  4. Add the greens and cook, stirring now and then, for another 5 minutes.
  5. Place some of this mixture in a tortilla and roll it up. Serve hot or cold.

Courtesy Linda Woolven, author, The All New Vegetarian Passport


Click to buy on Amazon.ca.

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