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LivingFood and DrinkThe Piggy Market Potato Salad

The Piggy Market Potato Salad

 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.

If you have any questions about a recipe or other food question, please email:gay@gaycook.com or phone: 613-728-3253




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