Today is FOOD DAY CANADA #FoodDayCanada - August 5, 2017.
It's a day created by ANITA STEWART, C.M., LLD (Hon), M.A (Gastronomy), P.Ag (Hon)
President of Food Day Canada and Member of the Order of Canada among other distinctions.
Stewart created the term "culinary tourism" and has been a tireless Champion of Canadian Foods, Restaurants and the talent Chefs who showcase our great products.
I was lucky to be able to spend an afternoon with Anita on a Lentil tour of some amazing restaurants in Toronto. It was one of my favourite experiences. She really has her hands on the food pulse of Canada.
You can Join the Party by visiting a Canadian Restaurant that showcases Canadian products or you can visit your local Farmer's Market or Cook something yourself to celebrate our own diversity of delicious food. In honour of Food Day Canada I thought I would use some of my Farmer's Market produce to make a great Summer Salad.
EASY CAESAR DRESSING POTATO SALAD
1 pt or a small container of Farmer's Market New Potatoes approx 2-3 pounds depending on size.
1/3 Caesar dressing, a good ready made one or make your own.
2 Green Onions
1 stalk of celery
1/4 lemon slices
4 hard boiled eggs
1 tbsp chopped fresh parsley
1 green pepper chopped
salt, pepper and Paprika to taste and garnish
Rinse the new potatoes and cut in half and boil in salted water for about 15-20 minutes or until a knife cuts through easily. To cook your eggs place in a small saucepan and cover with cold water. Place on the stove and cook on high heat until the water boils rapidly and continue to cook for about 2 minutes. Turn the heat off and let sit for another 5 minutes and then run under cold water and peel.
Chop the green onions into small pieces. Dice the green pepper and slice the celery into 1/4 inch pieces. Finely chop the parsley.
Peel and cut the boiled eggs into halves or quarters or slices depending on how you want to place it into your potato salad. I just sliced mine in half and placed on the sides.
Once the potatoes are cooked drain and place them in a large bowl and add the Caesar dressing and toss while they are still warm so that the dressing can penetrate the potatoes and add more flavour. Add the celery, green onions and green peppers and toss. Squeeze a bit of lemon on top and add the parsley and dress your plate with the eggs and lemon slices and add salt, pepper and paprika on top to season and garnish.
*Optional, Add some crumbled bacon on top. I didn't have any or I would have.
Serve at room temperature or place it in the fridge to cool. Do not let it sit out too long because of the mayo based dressing.
This recipe is a bit of a potato salad twist and inspired by the ingredients I had in my fridge from my Farmer's Market purchases this past week.
Show Food Day Canada what has inspired you and don't forget to add the Hashtags #FoodDayCanada and CanadaisFood to your photos so that Anita Stewart can see your Canadian Food Love.