Warm poutine potato salad

A fun and fast twist on classic Quebecois fare!

Whenever I grab a bag of cheese curds at the grocery store, poutine (obviously) springs to mind. If you’re not familiar with the dish – one of the most iconic in French Canadian cuisine – it consists of french fries topped with cheese curds (similar to small pieces of mozzarella) and gravy. One day I decided to play around and create a variation that was just a little lighter, fresher and less salty. There are three things I love most about this super easy potato salad: it’s delicious; you can serve it as a main course or a side dish; and it truly only takes 15 minutes to prepare. Much like that favourite cozy sweater you love, I suspect this may become one of your go-to dishes. If so, I’m sure your family will be thrilled.

Warm Poutine Potato Salad is the best of both worlds combined in one delicious dish!


  • 1 1/2 pounds (700 grams) potatoes*
  • 2 teaspoons (10 mL) coarse salt
  • 1 1/2 tablespoons (22 mL) butter
  • 1 1/2 tablespoons (22 mL) flour
  • 1 cup (250 mL) beef broth
  • 1/2 cup (125 mL) diced onion
  • 1/2 cup (125 ml) diced celery
  • pepper to taste
  • 2 teaspoons (10 mL) white vinegar
  • 1.5 cups (375 mL) cheese curds (or mozzarella, cut in 1/2 inch or 1.25 cm pieces)
  • minced parsley, for garnish

*I used baby red potatoes because that’s what I had on hand; any potatoes will do.


  • Wash and cut potatoes into 1 inch (2.5 cm) pieces. Place in a broad saucepan and just barely cover with cold water.
  • Cover pan and bring potatoes to a boil over high heat, then sprinkle with coarse salt. Reduce heat so potatoes are boiling gently.
  • While potatoes cook, melt butter in a small saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for about 2 minutes until the mixture starts to smell like baking cookies.
  • Add half the beef broth and whisk continuously until thickened and smooth.
  • Add remaining beef broth and whisk until well blended and smooth.
  • Add onions and celery. Increase heat until mixture comes to a gentle boil. Let simmer, stirring occasionally, for 3 – 5 minutes to soften vegetables.
  • Add pepper to taste. Resist the urge to add salt because the potatoes have already been salted and the cheese curds will add a good salty flavour as well.
  • When the potatoes are tender (about 10 minutes) when pierced with the tip of a sharp knife, drain well. Toss them in the hot pan they cooked in for a moment to allow any residual moisture to evaporate. Sprinkle vinegar (this gives the potatoes a nice potato-salady tang without being overpowering) on top and toss for 30 seconds more.
  • Divide the potatoes among four to six warmed bowls (or place in one larger serving bowl).
  • Ladle the hot gravy over top of the potatoes and sprinkle with cheese curds and parsley. Serve hot.

Makes 4 – 6 servings.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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