I can't make it through summer without at least a batch or two of potato salad – as soon as the new, thin-skinned potatoes arrive at the farmers' markets I start making batches to stash in the fridge and dip into for lunch or dinner.

My friend Chef Michael Allemeier recently came up with this interesting new version, made ultra-creamy with sour cream and heavy cream, and dressed up with seasonal berries and sprigs of fresh mint from the garden. I love the idea of peppery arugula, but mine wilted before I had a chance to use it – next time I'll nestle the salad in a bed of it.

Creamy Potato Salad with Berries and Mint

Recipe from Chef Michael Allemeier for the Dairy Farmers of Canada.

5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)
2 hard cooked eggs, peeled
1/2 cup mayonnaise
1/3 cup whipping cream
1/4 cup sour cream
2 Tbsp grainy or Dijon mustard
1 Tbsp lemon juice
4 green onions, thinly sliced (green parts only)
1/4 cup loosely packed, thinly sliced fresh mint
salt
2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)
1 cup firmly packed baby arugula leaves, stems removed
1 Tbsp balsamic vinegar

Scrub potatoes and dice into 3/4-inch pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.

To serve, in a medium bowl, toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula. Serves 6.