by Gay Cook


Piggy Potato salad

Chef Dave Neil of The Piggy Market
Chef Dave Neil of The Piggy Market



Serves 6 – 7

I had a sneak preview and sample of the salad made by owner/chef Dave Neil of The Piggy Market and I can say it was one of the tastiest potato salads I have eaten. It’s full of flavour and colour. “I love the Harvest Table as a great opportunity to sample food from the local markets and chefs.” says Neill. The Jamaican scallions are larger than the usual scallions grown in this area.

  • 5 lbs (2½ kg) Red potatoes with skins, cubed
  • 7 hard boiled eggs from Beking Roam-Free eggs
  • 3 bunches Jamaican scallions, sliced 
  • 3 ribs celery, diced
  • ½ cup (125 ml) chopped dill
  • ½ bunch chopped parsley
  • 4 cloves garlic, mashed
  • ¼ cup (50 ml) Dijon mustard
  • 1 tbsp (15 ml) De Arbo hot sauce (in-house sauce) 
  • ¼ tsp (1 ml) Hungarian paprika
  • 2 cups (500 ml) mayonnaise
  • Salt and pepper to taste

1.  Place the cubes in saucepan with cold water. Bring to boil, cover, turn off heat and leave potatoes to sit for 5 minutes. Drain and place in a salad bowl. 

2.  Cut eggs in quarters and place on top of potatoes. Add scallions, celery, dill, parsley, mustard, hot sauce, paprika and mayonnaise. Gently stir with a wood spoon until combined. Sprinkle on salt and pepper and again gently stir into salad.

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