Dairy Farmers of Canada

Berry Delicious Potato Salad

Classic summer yellow fleshed potato salad, bound with a creamy hard-boiled egg dressing, elevated with the addition of assorted berries and arugula for an unexpected twist.

  • Prep: 15 min
  • Cooking: 20 min
Yields 8 servings
berry delicious potato salad


  • 5 medium yellow-fleshed potatoes (about 2 lbs/1 kg)
  • 2 hard cooked eggs peeled
  • 1/2 cup (125 mL) mayonnaise
  • 1/3 cup (80 mL) 35 % cream
  • 1/4 cup (60 mL) sour cream
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) lemon juice freshly squeezed
  • 4 green onions green parts only, thinly sliced
  • 1/4 cup (60 mL) loosely packed fresh mint finely chopped
  • A pinch of salt
  • 2 cups (500 mL) mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
  • 1 cup (250 mL) firmly packed baby arugula leaves
  • 1 tbsp (15 mL) balsamic vinegar
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Scrub potatoes and dice into 3/4-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.

Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, cream, sour cream, Dijon mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; add a pinch of salt. Cover and refrigerate until serving.

To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.


There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria and Kennebec potatoes – all of these are perfect for this salad.

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Nutritional information

Per serving
Energy: 271 Calories
Protein: 5 g
Carbohydrate: 26 g
Fat: 17 g
Fibre: 4.9 g
Sodium: 199 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 56 mg
Folate: 19 %
Magnesium: 16 %
Vitamin B6: 17 %
Vitamin C: 33 %