What can I say, it intrigued me. I mean, it’s pretty ballsy to call your product boring, no? It probably helped that it also came in a flavour that I might be obsessed with – Coconut Breeze. I can see the palm trees swaying now. Ahhhh.

In all seriousness though, I bought this Boring Porridge…awhile ago. If you go to their website, you will see their packaging has since changed. It kinda got pushed to the back of the cupboard for awhile, only to be rediscovered when I moved. I figured it was about time to give it a go…and I was glad I did! It has actually become one of my go-to quick breakfasts.

Boring Porridge is somewhat like the array of unconventional cereals that seem to be popping up in grocery stores – it started with Holy Crap, and since then we’ve seen Nature’s Path come out with their version called Q’ia, and I’ve seen others from Anita’s Organic Mill, and more. What makes them different from the box of Krusty O’s in your cupboard? Well, they all sport their own variety of superfood grains and seeds – usually chia, flax, hemp, or buckwheat, and then whatever flavour extras they see fit. But Boring Porridge has a bit of a unique thing going on. They’ve blended up their ingredients to make a powder type cereal – great for milk, water, smoothies, yogurt, or even to add to baking. They also use a unique blend of ingredients – the base is flax seeds, sesame seeds, chia, goji berries, red dates, and sea salt (add coconut, and you have Coconut Breeze).

The instructions tell you to mix 3 tbsp of porridge with 3/4 cup water or milk (which works out to a 1:4 ratio for you math nerds out there). What’s weird though, is the nutrition facts table is based on a 4 tbsp serving, so I’m not sure why the instructions don’t just say mix 4 tbsp + 1 cup liquid. Anyways…nutrition wise, it’s pretty good. For those 4 tbsp (which is what I eat), you get 5 g protein, 6 g fibre, 32 mg sodium, 25% DV of iron, 15% DV of calcium, all for 230 kcal.

I like to mix mine in a mason jar as I run out the door on the way to internship, assuming I have a desk to eat it at once I get there. I use 4 tbsp of cereal, and add about 1/2 cup of blueberries. Then in goes 1 cup almond milk.

Then you put on the lid, and give it a good shake, and you are all set!

It may not be the prettiest looking meal you’ll ever make, but it is tasty. The dates and goji berries give it a bit of sweetness, but nothing over the top. I do wish it got a bit thicker as it soaked in the almond milk, which you think it would with both flax seeds and chia seeds in there. And I do find the odd chunk of date in there as well, which is always a surprise when chowing down. But it keeps me going through the morning, and make for a balanced, relatively low kcal breakfast. And of course, I also love that they are a local company, based in Richmond, BC. I will need to give one of their other flavours a try once this bag is gone.

So tell me, have you tried any of the new superfood grain/seed based cereals? What did you think? Better than those Krusty O’s? (I hope someone gets my Simpsons reference).

Disclaimer – I bought this cereal with my own hard earned money. I tell you this because I have to. You know how the whole thing goes.  

Aside from being one of the biggest flatfish in the ocean, halibut are mighty tasty, and a healthy seafood choice. They have firm, white flesh, making them a great choice for people who aren’t so sure about fish, as they have a “meatier” texture. Their flavour is relatively mild too – also a bonus for those fish naysayers. Obviously, they are a great source of protein, but as they are a cold water fish, they are also a great source of Omega-3 fatty acids. That’s right, salmon isn’t your only option!

So back when I was eating up the random items from my kitchen in preparation for moving, I found some forgotten halibut in the freezer. For shame! How could I leave that lovely fish alone, cold, frozen, not fulfilling it’s fishy destiny? And how could I justify buying any more halibut until I had consumed what I already had? Fortunately, I was browsing the newest Thrifty Foods Fresh Magazine (yay spring edition!), and there was a simple halibut recipe which used items I already had in my kitchen.

The next night I set out to make Baked Halibut with Wasabi, Soy, Honey, and Lime. It’s amazingly easy – mix marinade, pour on fish, bake. If you can measure ingredients, follow a recipe, and transfer dishes from the counter to the oven then you too can make an impressive halibut dish.

I was a little concerned that my fish might not turn out great because it had been frozen for so long, but this was moist, flavourful, flaky and delicious. The sauce was perfectly balanced with the sweet from the honey, salty from the soy sauce, sour from the lime, and heat from the wasabi. I bet you could use it on any other fish you had on hand, but seeing as it is halibut season, why would you want to?

It made for a wonderful meal paired with a pseudo brown rice/kale/celery pilaf and roasted red & golden beets and carrots. I would even deem this company worthy.

So while I do love classic fish & chips made with halibut, I will definitely be keeping this recipe in mind for a healthier fish dish I can make at home. Now go out and get yourself some halibut and support your local BC fisheries!

What’s your favourite fish?

You can eat those delightful mini eggs straight up, or get a little crazy and build a nest on top of your oatmeal.

It was a great way to start my Easter Sunday, seeing as I have to work tonight, and will therefore be missing my family’s Easter dinner. Such is the life of a student who has bills to pay! I did splurged on a little present for myself though.

Just a little bottle of Long Table Distillery Gin to add to the collection. They are a brand new distillery in downtown Vancouver (I can walk to their distillery in about 15 min). I had a great conversation with the owners, and I’m looking forward to see the small batch specialty spirits they have planned.  

I even spent a bit of time making something more than just a sandwich for dinner at work. So while it’s no turkey dinner with all the fixin’s, I am looking forward to my spicy peanut soba noodle salad for dinner – chocked full of broccoli, cauliflower, edamame, and carrots. I may even fancy it up with some fresh west coast shrimp when I get to work

So let me live vicariously through you – what fun things are you up to this Easter weekend? Tell me about your family traditions, favourite Easter candy, or anything else you want!

I had heard about Fairy Cakes Cupcakes over a year ago, even before they had opened for business. I was intrigued, as they aren’t just your standard cupcakerie (is that even a word?). Fairy Cakes Cupcakes are all nut-free (including peanuts), egg-free, dairy-free, and vegan (gluten-free are also available). Not only that, they strive to use as many organic, local, and fair-trade ingredients as possible in their baking creations.

I finally found myself in their neighbourhood (Fraser St and 19th Avenue in Vancouver), and they were still open, so I took the opportunity to stop in and pick up a couple of treats. Because let’s face it – every once in awhile you need a cupcake…or two.

The first cupcake I chose was their lemon cupcake. I was a little confused when they asked me if I wanted chocolate or vanilla base. Here I thought I was getting a full on lemon cake topped with lemon icing. Hmm. I went with vanilla, since I didn’t think chocolate would really go. It was a nice, light cake. Good texture, moist, and a creamy, lemony frosting.

Cupcake number 2 (which I saved for the next day) was the Cinnamon Magic cupcake. Again, I was asked if I wanted chocolate or vanilla. This time I went with chocolate. I think because I saved this one the cake dried out on me a bit, as it found it crumbly, but not unpleasant. And the icing was delicious. I don’t know what they use, but their icing could pass for buttercream, that’s for sure.

I thought these were pretty darn good cupcakes, and wouldn’t hesitate to recommend them to someone with allergies, who was vegan, or who just needed a sweet treat while passing through the neighbourhood. I would just like to see them get more creative with the cake flavours – chocolate and vanilla are great, but I think you really need to have unique cake flavours to go with each icing to take your cupcakerie to the next level. Hopefully that’s something they have in the works.

What’s your favourite cupcake and icing flavour combination?

What can I say, I like to be thorough in my research

I had also been having a craving for pizza lately, which seemed like the perfect test to see how these shreds melt and taste.

A little background on Daiya products – they are dairy free (no casein, lactose, or whey), nut free, gluten free, soy free, egg free, and vegan. As such, they are suitable for many people with allergies or various food restrictions. What are they made with? Tapioca/arrowroot flours, non-GMO canola/safflower oil, coconut oil, pea protein and a few other flavour type ingredients. They make both shreds (which come in cheddar, mozzarella, and pepperjack), and wedges, a ready to eat cheese (which comes in cheddar, jack, and jalapeno garlic havarti). Also of note – they are a local Vancouver company. Thumbs up for local companies!

So before making my pizzas I figured I should just try the shreds out as is. They have a very cheese like mouth feel and taste. They aren’t as sharp/flavourful as aged cheddar or parmesan, but they are still tasty. I found they have a bit of an oily feel on the outside – not a lot, but it was noticeable to me.

I was lazy and bought premade pizza shells, which came in a two pack, so I made two pizzas (kinda of excessive for 1 person, but it meant I had lunch for the rest of the week).

Pizza 1 – pepperoni, onion, mushroom, red pepper, both cheeses, but heavier on the cheddar.

Pizza 2 – pesto, spinach, onions, mushrooms, artichoke hearts, both shreds but heavier on the mozzarella.

And now…the post bake photos!

Pizza 1

Pizza 2

As you can see, the shreds did melt. They keep their shape a little more than regular dairy cheese would, but when you bite into them, they tasted and felt just like melted cheese. In fact, I got the usual pizza cheese burn on the roof of my mouth (I’m way too impatient to wait for my pizza to cool).

I tried to get a photo showing that you can even get a cheese pull with this stuff, but it was really hard to pull the pizza and hold the camera at the same time. Trust me though, this stuff is pullable.

Overall, I was pleasantly surprised with the Daiya shreds. I had heard good things from a few people I knew, but I’m not gonna lie – the idea of faux cheese wasn’t something I was too sure about. Will I replace my usual dairy cheese with Daiya? I doubt it – mostly because they are very limited in their flavours, the flavours are milder than I would like, and I do like dairy cheese better. These are definitely more processed than dairy cheese, and if I don’t need to replace a less processed food with a more processed one, then I feel there is no benefit to me. But if I had an allergy to dairy or soy or something, they would definitely be a great substitute for things like pizza, grilled cheese, etc. And in talking to one of my preceptors, she said that these are a great option for children who need to be on a very low protein diet because of metabolic issues – it allows them to have things like mac & cheese or grilled cheese again with their low protein pasta & bread. So like I said, great to know about these products simply for my future career.

Ultimately, I think they are a good product and they have their uses. But because I don’t have the dietary restrictions of the population they are targeting, I won’t be replacing my regular dairy cheese with them. At least I know how they behave and taste, and would recommend them for people they may be suitable for.

Cheese or faux cheese – which do you use (if any)?

Disclaimer – I received 1 of these packages of cheese for free as part of The Wellness Show promotions. All opinions are my own.

I always keep a stash of random chocolate bars in my pantry, because you never know when a chocolate craving will hit. I’d rather have some good quality chocolate on hand, as it’s more satisfying than picking up a Snickers/Twix/KitKat (or insert any other mass produced “chocolate” bar here). Tuesday night I came home after an 11 hour day in the hospital kitchen looking at food waste coming back from each meal (tiring and kinda gross). I was looking for a quick chocolate fix, so I pulled out this Zazubean Cheeky Chocolate Bar – Salted Toffee & Banana with Maca.

Zazubean is a local brand making delicious chocolate bars using organic and fair trade ingredients. Each of the bars are made with 70% dark chocolate or higher, so you are getting a great chocolate punch. They consider their chocolates bars to be “functional chocolate”, as they all have specific ingredients that have reputed health properties (such as the maca in the above bar).

The Cheeky chocolate bar is a great salty sweet treat. Just a few squares of the dark chocolate was enough to curb my craving and I loved the crunchy toffee bits throughout. The banana flavour was subtle, but I’m okay with that. It was just what I needed to unwind after a long day. If you see Zazubean in your local store, pick up a bar and give it a go. They may seem a bit pricey, but when you have quality chocolate, you can satisfy that sweet tooth with less.

While I was outside taking photos in the small amount of sun we had today, Sienna decided to join me. She was much less interested in the chocolate though – instead, she was chewing away on my pathetic chive plant.

Apparently she was not impressed I was taking her photo.

She can have the chives – I’ve got my chocolate

A little about Forage – they are a relatively new restaurant, focusing on locally sourced ingredients, very much in the “farm to table” style. The regular menu ranges from snacks to full plates, and is meant to be shared with your dining partners. Casual, comfortable, affordable, and very west coast – my kind of place!

Of course, I needed a dining partner, so I asked my foodie friend Karen from Toronto Girl West if she wanted to check it out. The answer was a resounding yes! Probably because she had such a great brunch experience there previously.

I thought the “candles” on the table were really awesome – glass jars with moss inside, and those fake candle lights.

From the time we stepped into the restaurant until we left with our bellies full, the service we received was awesome. It was nice to see that even though Dine Out was keeping them busy, they didn’t let their service slide. Our server was great – answered all our questions, catered to dietary restrictions, and was just a fun guy. A server can really make or break your restaurant experience, and he definitely made it.

Okay, so food. It was hard to choose, because everything on the Dine Out menu looked amazing (check it out here). Actually, their regular menu looked great as well, so it was *almost* tempting to forgo Dine Out and order from there, especially after seeing some of those dishes arrive at other tables around us. Just more reason to go back.

After weighing my options, I decided to start my meal with the Kale & Okanagan Apple Salad, with candied hazelnuts, quince dressing, and aged Golden Ears Cheddar. I will admit – I am not a huge raw kale salad fan, but I wanted to be adventuresome, and felt it was the best starter to go with my main, so I went for it. I’m not sure if they employ the whole “massaged kale” salad technique, because it didn’t seem so, but it was not overly bitter or tough. I loved the quince dressing – sweet and tart at the same time. The Golden Ears cheddar added a nice richness and saltiness to the salad, and you can never go wrong with a candied hazelnut.

Our lovely server offered us the option of adding on one of their featured house baked breads to our meal, and when we heard there was a flatbread topped with duck confit, we couldn’t say no. It did not disappoint – the bread was doughy and delicious, the duck confit adding the perfect amount of richness, with the creamy cheese (I can’t remember what kind), and a smattering of peppery arugula. We basically devoured this. I probably could have made this my meal and been perfectly satisfied.

For my main course, I went with the Pacific Provider salmon, with a red wine and balsam fir cure, kelp pasta, and roasted squash purée. How pretty is that dish? It was almost a shame to dig in, but I was glad I did. The salmon was a perfect medium rare, the skin was crispy (and I am not a salmon skin lover), the kelp pasta garlicky in a good way, and the squash purée buttery smooth. My only issue with the dish was that the squash purée was cold, which didn’t really work with the rest of the warm dish. I think it probably was warm when it was plated, but because it is “painted” on the side of the bowl, it cooled off quicker than the rest of the food.

Karen and I ended up switching our dessert choices because of her vanilla bean allergy. Sure, we could have had the same dessert, but I’m weird about things like that, and feel like I need to order something different, especially when there are only two desserts on the Dine Out Menu. I mean, we really should try as many items as possible, right? So I ended up going with the Summer Berry Preserve Frozen Parfait, with meyer lemon gel, and toasted meringue. Do not let it’s diminutive size fool you – this was the perfect sweet ending to a large, rich dinner. It was light, fruity, and balanced – I really enjoyed the sour meyer lemon gel in contrast to the sweet parfait. And how pretty is that delicate sugar work?

The meal, the service, and the atmosphere at Forage was great. I was impressed, and saw many things on their menu I would love to try on my next visit. In fact, I’m pretty sure after dinner was over I texted the boyfriend to tell him how good it was and that we have to go there sometime soon. If you are still looking for a Dine Out experience, see if you can get in at Forage. Hopefully you’ll have as good a meal as we did. 

Not only did Karen join me, but her lovely husband was brave and came to dinner as well. I get the impression he was skeptical about this whole vegetarian restaurant thing

The Parker is a cozy, modern, welcoming space just off Main Street (so be prepared for a hipster or two). The lighting was low, which make for a pleasant dining experience, but craptastic photos (I apologize in advance). The menu is tapas style – small plates, great for sharing. Maybe not the most economical way to eat, but a always a good way to try out a variety of dishes when you are going to a new restaurant.

They also had a short cocktail menu, and seeing as it was a Friday night, I thought it only fitting to indulge in a little bevy. I went with the Autumn – vodka, walnuts, vanilla, pear liqueur. It was very subtly flavoured, but refreshing. And it seemed fitting for a seasonal menu. Did I mention they feature many local, in season products? As any good local restaurant should! Side note – beer lovers beware! There are only 2 on the menu. Perhaps more local craft brews will be added?

We ordered an array of dishes to share. Before they came out, we were presented with an amuse bouche…which I cannot remember for the life of me. I know it included a sous vide SOLEfood radish (urban agriculture!), topped with something tasty. I’m not a big radish fan, but this was mild and delightful.

And then our selections started coming out. Here we have the Jersey Blue Cheese, with warm figs and crackers. I loved how many of the dishes were plated on these stone like plates – very modern – and each was placed on a folded cloth napkin to keep it from crashing on the table (and probably easier for the servers to pick up). Also, the server made a point of describing each dish as it was brought to us – much appreciated, seeing as we ordered so many things.

Next was the Hazelnut Dukka & Crisps – a crumbly nut spread with a hint of heat. The crisps were in fact taro root chips (love!) This photos does not do this dish justice, although I’m not sure any photo would. The dukka was amazing. Rich, flavourful, and great with the taro. We were debating what the spice was in the dukka. It almost had an Asian flair. I would love to have this recipe, as it was one of my favourite dishes of the night. 

This inuksuk-looking dish would be Chickpea Fries with House-made Ketchup. If I remember correctly, they have a wee bit of goat milk in them as well. They were crispy on the outside, creamy in the middle, and paired nicely with the spicy ketchup. But let’s be honest – you can never go wrong with fries.

While we waited for our “main dishes” to come out, we watched some of the action in the “kitchen”. And by kitchen, I mean behind the bar. All the food is prepared out front behind the bar with a little food station on the side. It’s great to see how meticulously they worked to make each dish look perfect before they brought it to the guests.

More food! Here we have Mini-Tacos – white beans, radish, and cilantro in corn tortillas. I believe there was a we bit of guacamole on there as well. Gluten free, and vegan to boot. These would have been delightful had they not been sprinkled with that silly cilantro stuff. I know, I’m picky.

This next dish was our server’s recommendation. We were humming and hawing over what to add to our order, and she suggested the Brussel Sprouts with roasted sunchokes, apples, walnuts, romesco sauce. I’m all for creative brussel sprout dishes, but wasn’t sure what romesco sauce was. Turns out it is made with almonds, tomatoes, and red peppers. Oh yeah, and it’s delicious. Note to self – learn to make romesco sauce. Oh, and the sprouts were good too – even my dining companions agreed. That white, feta-looking stuff? It’s dried olive oil. Another first for me!

Our final shared dish was my other stand out of the night. Gluten-Free Handmade Gnocchi, with creamed brussel sprouts, Golden Ear cheddar, and thyme. Pillowy, creamy, melt in your mouth delicious. I’m not surprised they sell out of this dish most nights. This is gnocchi at its best. I was a shame I had to share.

Of course we had to try out the “sweet” menu as well. I went with Carrot Cake with salty butterscotch and candied baby carrots (not beets like the menu stated). Yes, it looks kind of ugly, but it was nice and moist, good carrot flavour. Not as many spices and other flavours as I often like in a carrot cake, but still good. The carrots were okay – I think I expected them to be more candied than they were.

Sadly, most of the true desserts were out for Karen due to her vanilla bean allergy (Side note – the staff at The Parker are very concerned with allergies; they ask each guest, and check with the kitchen to ensure the food is okay. They do not use any peanut products either). She shared a Goat Cheese Tasting Plate with her husband. I snagged an action photo when they weren’t paying attention.

Overall, I was pleased with the offerings at The Parker. I felt we had excellent service, delicious food, and a fun night out. Price wise, it’s not an every night kind of place, but if you are looking for a more upscale vegetarian place for a special night out, I would recommend it. I look forward to seeing how the menu evolves as the seasons change.

The Parker – 237 Union St – Vancouver, BC – 604-778-3804 – www.theparkervancouver.com

All the neighbourhood riff raff were hanging around.

Seemed like all they wanted were treats, not tricks.

Which I had no problem sharing, because I had these festive treats to taste myself.

Pumpkin beers galore!

Know I know what you are thinking – since when do I drink beer? Well, I don’t really. Kinda. The boyfriend may be slowly expanding my palate in the world of craft brews. I still find it hard to drink more than a whole glass (beer is filling!), but I like doing tastings. Especially when they taste a little like pumpkin pie!

In fact, I even suggested we go to a Pumpkin Beer Dinner at Darby’s Pub the night before Halloween. October is Craft Brew Month in BC, and I happened to see a tweet mentioning said event – a 3 course seasonal, local meal paired with 4 local craft brews, plus another pint all for $35. You didn’t have to tell us twice.

It started with a deliciously thick and creamy butternut squash soup, topped with a cardamom crème frâiche,and roasted pumpkin seeds, paired with Phillips Brewing Co. Crooked Tooth Pumpkin Ale. The soup was rich, and I loved the way the cardamom crème frâiche added that little extra something to the dish. I had tried this beer before, and enjoyed the spices in this beer – enough to make it taste like pie, but not overly sweet.

While we waited for our main course, our next beer came out – Lighthouse Pumpkin Ale. This one was lighter, with a definite ginger finish. It wasn’t my favourite, but it wasn’t offensive either.

Dinner was a Fraser Valley pork chop, rosti potatoes, and a mushroom garlic cream sauce. Not exactly the prettiest dish to photograph, but damn it was good. I’m pretty sure you can serve up any protein with a mushroom cream sauce and I’ll devour it. Loved the rosti potatoes as well – crispy on the outside, soft inside.

Then it was time for dessert – Pumpkin Porter Cheesecake with caramel porter sauce, and vanilla whipped cream. Yeah, it was pretty amazing. The porter kept it from tasting sickly sweet, and the cheesecake was perfectly creamy and rich without being too heavy. I pretty much licked the plate clean. It was paired with another pumpkin beer I had already sampled – Parallel 49 Schadenfreude Pumpkin Oktoberfest. Hands down my favourite, and not just because it has an awesome label. It is a definite dessert beer – a little caramelly, perfectly spiced. Yum!

Sadly, as the dinner started late, we didn’t have time to stick around and try the final beer, but it was one we had tasted before, and it wasn’t a favourite, so it was okay. And aside from the fact the whole meal was varying shades of orange/brown/amber (a pop of green somewhere would have gone a long way), I was impressed with the quality of the dishes, and that the portions were just right so that you left satisfied but not stuffed.

Too bad pumpkin beer season is over – I will be looking forward to next year.

I went on this way for quite some time – taking my scoop of potato salad, and diligently eating around any trace of egg white I could find. The texture just didn’t make sense, and ruined what was otherwise a perfectly delicious dish. And yes, I know those egg yolks were lurking in there as well, but they would get all mashed up in the salad, so you couldn’t tell. I assume they added to it’s flavour.

A few weeks ago I was at the boyfriend’s parent’s house for a BBQ, where his mom has made her potato salad that the whole family was gaga for. Not wanting to be rude, I served myself a scoop, and found nary an egg white in any bite. Peculiar. Like any good foodie, I asked what she put in her salad (not only to satisfy my curiosity, but to perhaps make some for her son one day as well), and she listed off the usual suspects – potatoes, egg, Miracle Whip, celery, etc. She did add a few ingredients I was not accustomed to – radish, carrots, and dill pickles. But what got the wheels spinning in my head was when she mentioned she grated the pickles into the salad. Hmmm…if you can grate pickles in, I bet you could grate the hard boiled eggs in, and make those whites almost disappear! I made a mental note I try this out later.

Fast forward a few weeks to my birthday weekend, where we took a trip to the local farmer’s market. A vendor was selling gorgeous organic new potatoes from the Pemberton Valley, and I couldn’t pass up buying a small bag of yellow, red, and purple nuggets. I mean, look how pretty they are!

With the weather being insanely hot, there was no way I was heating up the oven to roast these gems. Then I remembered – I needed to try making potato salad using my new found ideas!

Confession – I had never hard boiled an egg before. I had to call my mom to ask her how to do it. 33 years old, and just learning how to hard boil an egg. But check it out – no ugly green ring!

I wanted to try and recreate the salad my boyfriend’s mom had made, with my own little tweaks, so I assembled the necessary ingredients.

I got my potatoes quartered and cooking. Here’s a tip – use the steamer basket to cook your potatoes. Keeps them from getting water logged.

Once my potatoes had cooled, I set out mixing, chopping, tasting, and adjusting until I had what I deemed a pretty damn good potato salad.

Not gonna lie – I totally patted myself on the back on this one. And the boyfriend gave it the thumbs up – he thought it was pretty close to his mom’s original. I just kept my potatoes chunky and with the skins on because I like the texture that way (and you keep more of the nutrients too).

Taste The Rainbow Potato Salad

serves 4 – 6

Liven up your next BBQ with this stunning potato salad – three colours of potatoes combine with carrots, radishes, and celery to bring the colours of the rainbow to your plate. Perfect as a side, but also hearty enough for a meal. 

• 2 lbs of new potatoes (use a mixture of colours if you can)
• 3 eggs
• 1 carrot, grated
• 2-3 stalks celery, diced
• 5-6 radishes, grated
• 3 green onions, finely chopped
• 4 dill pickles, grated
• 1/2 cup mayonnaise
• 1/3 cup plain Greek yogurt (I used 2%)
• 3 tbsp dijon mustard
• salt & pepper to taste

1. Quarter your potatoes (or more if they are larger), and cook until just fork tender (I recommend steaming them, but you can boil them too). Set aside to cool.

2. Hard boil your eggs – place your eggs in a saucepan, cover with water, and bring to a boil. Set the timer for 7 minutes, then remove the eggs, and place the saucepan in the sink. Run cold water over the eggs (without draining) until they are cool. Peel and set aside.

3.  In a large bowl, combine the carrot, celery, radishes, green onion, pickles, mayonnaise, Greek yogurt, and dijon mustard. Grate in your eggs, and mix thoroughly so that very few pieces of egg are visible (unless you like them, then you can mix less).

4. Add your potatoes, and combine gently so as not to break up the potatoes too much. Season with salt and pepper, and allow to sit in the fridge for a few hours so the flavour can meld. Then enjoy!

Note – although this dish looks pretty with multiple coloured potatoes, you can use all one colour. New potatoes are a good choice because their skin is thin, and you don’t need to peel them.