A fresh twist on potato salad

Carisma microgreen potato salad on eatlivetravelwrite.comThis post is developed in partnership with Carisma Potatoes.

It’s a weird old season – one day the furnace kicks in, the next day you need the air-conditioning. It’s hard to know what to wear and it’s hard to know what to prepare for dinner (since when I’m thinking about it in the morning, the temperature might vary wildly by the time dinner rolls around). As we move into the warmer weather, I’m not quite ready to let go of comfort foods but I’m always happy to change things up by trying a lighter version of a favourite comfort food dish. That’s why I was happy to give a new potato salad recipe a whirl this past week using a new-to-me potato variety too!

Have you heard of the Carisma potato? No, neither had I until recently. It’s a new, non-GMO potato varietal farmed from traditional seed originally developed in the Netherlands. The Carisma has a slow Glycemic Response (this is the way we measure how the body’s blood sugar levels react to different foods), which releases glucose slowly and steadily, resulting in a longer lasting rise in blood glucose for more sustained energy. Carisma is a good choice for people wishing to control blood sugar levels, including people with (or at risk of) diabetes, athletes, and those looking to lose or control body weight.

Potatoes have suffered a bad rap in recent years as people have sworn off “white carbs” yet potatoes are actually incredibly nutritious, when part of a balanced diet. In any case, did you know that different varieties of potatoes have different Glycemic Responses?  And that the way you cook potatoes can affect this too? Not to mention the food you serve with the potatoes? For people following a low Glycemic Index diet, potatoes have been on the “limited foods” list but now with the Carisma, those people can enjoy potatoes again as part of their regular eating plan.

EarthFresh_Carisma Potato on eatlivetravelwrite.comFollowing a successful launch in late 2016, EarthFresh is bringing the Carisma potato back to Ontario grocery stores for an extended season. They’re now available until November 2017, after having sold out in just six weeks last fall. To meet the high demand this year, EarthFresh has moved its growing operations (formerly just in Canada) to the Southern U.S., where optimal weather conditions allow for an extended growing season and, in return, more produce on shelves for a longer period. Look out for this flavourful, versatile potato with a creamy texture available to Ontario shoppers through November 2017 at Metro, Sobeys, Longo’s, Fortinos, Whole Foods Market, and Farm Boy for approx. $6.99/5 lb. bag.

I tried the Carisma potatoes in a lightened-up version of potato salad. Now don’t get me wrong, I love me a good potato salad but sometimes you just don’t want to be weighed down with a heavy, creamy sauce, especially on the cusp of spring/ summer. This was a nice change from a traditional potato salad (and was actually even better the next day). I adapted the recipe slightly from the original, which called for olive paste – I only had sliced olives which were slightly less “briny” than a paste so we compensated by adding extra salt and pepper when we served this.

Yield: 4-6

Fresh Potato Salad

Carisma microgreen potato salad on eatlivetravelwrite.com

This easy-to-make seasonal salad can be served hot or cold, and is the perfect accompaniment to summer barbecues.

Prep Time 20 minutes
Total Time 20 minutes


  • 600g EarthFresh Carisma potatoes (or any waxy, thin-skinned potatoes), washed and cut into 1cm cubes (approx 3 cups cubes)

for the Vinaigrette   

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • Sea salt

To serve

  • 1 medium bunch (about 100g) fresh microgreens
  • 6 tablespoons chopped black olives, drained


  1. Place cubed potatoes into hot (not boiling) water, and then bring to a boil.
  2. Cook until al dente (about 5 minutes after they boil). Potatoes should be cooked through but firm.
  3. Make the vinaigrette by whisking together the olive oil, vinegar and mustard in a small bowl.
  4. Add the potatoes, sliced olives and microgreens to the vinaigrette and toss to combine.
  5. Serve with salt and pepper to season to taste.

Carisma microgreen potato salad recipe on eatlivetravelwrite.comSo easy to make!


Disclosure: I received compensation and product in exchange for this post. As always, all opinions my own. I only work with companies and brands that I use myself.


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6 Responses to A fresh twist on potato salad

  1. ca May 17, 2017 at 07:34 #

    I always prefer a potato salad that is vinaigrette based as opposed to mayo based – I love old school, warm German potato salad. This one looks like summer!

  2. Marie-Pierre Breton May 17, 2017 at 08:49 #

    Reminds me of the good potato salad from Germany! Nothing like a nice mustard touch to a potato salad and those potatoes looks perfect for a salad! Yummy!

  3. Dana May 17, 2017 at 09:57 #

    The weather has been that way here in the South, too! Though today is supposed to surpass 90 degrees — eesh!

    I really do love the sound of this potato salad. I never get around to making potato salads since my husband doesn’t like potatoes (yep, you read that right). I need to figure out how to make a small one for just me, haha 🙂

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