Dandelion Potato Salad

Yukon Gold potatoes, fresh apples, green onion, red peppers, and dandelion vinaigrette.

Dried dandelion leaves are used in the vinaigrette for this zesty potato salad. Dandelion plants were brought to Canada hundreds of years ago by French colonists. Indigenous people use dandelions for many different medicines. The leaves are used to add flavour to salads, sandwiches and teas, the roots are used in coffee substitutes, and flowers are used to make wines. Dandelion is a generous source of Vitamins A, B, C, D and various minerals. Dandelions grow best in the southern portion of BC.

Teetl'it Gwich’in Language Lesson

Nành gwinahshii ts’àt at’an nihtat gwinzhih | Potato salad

Tł’oo drik | Onion

Meet The Chef

Steph Baryluk 

Chef Steph Baryluk (BAR-luck) created the Rooted Catering and Dining Commons menus at SFU. She is Teetl'it Gwich'in from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.