Ingredients
- 900 g waxy potatoes, cubed
- 2 celery stalks, diced
- 3 green onions, sliced
- 120 g mayonnaise
- 60 g sour cream
- 30 ml maple syrup
- 15 ml apple cider vinegar
- 1 tsp yellow mustard
- 1 tsp salt
- 1/4 tsp black pepper
Method
- Boil the potatoes in salted water for 12–15 minutes, until tender; drain and cool slightly.
- Whisk mayonnaise, sour cream, maple syrup, vinegar, mustard, salt, and pepper.
- Fold potatoes, celery, and green onions into the dressing.
- Chill for at least 10 minutes and serve.
Conversion and rationale
Original sweetener (classic version): 25 g granulated sugar
Conversion used: Replace 25 g sugar with 30 ml maple syrup; reduce the vinegar by 5 ml. No oven adjustment is needed.
Why Quebec maple syrup: A small amount of maple rounds the tangy mayonnaise dressing without making the salad dessert-sweet. It adds regional character to a standard everyday side.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →