Salad: Canada – Newfoundland and Labrador – Newfoundland Cold Plate

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 12 oz (340 g) salt beef, thinly sliced
- 12 oz (340 g) sliced smoked ham, thinly sliced
- 12 oz (340 g) smoked turkey breast, thinly sliced
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 g) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 2 stalks (approx. 100 g) celery, finely diced
- 1/2 cup (80 g) red onion, finely chopped, divided
- 1 tsp (4 g) granulated sugar
- Salt and black pepper to taste
- 1 1/2 cups (375 g) pickled beets, drained and sliced
- 1/4 cup (15 g) fresh parsley, chopped, divided
- 4 cups (320 g) shredded green cabbage and carrot mix (coleslaw mix)
- 1/2 cup (120 g) mayonnaise (for coleslaw)
- 2 tbsp (30 ml) white vinegar (for coleslaw)
- 1 tbsp (12 g) granulated sugar (for coleslaw)
- 8 cups (200 g) mixed lettuce leaves
- 1 medium cucumber, approx. 6 oz (170 g), sliced
- 1 cup (150 g) cherry tomatoes, halved
- 3 tbsp (45 ml) olive oil
- 1 1/2 tbsp (22 ml) red wine vinegar
- 1 tsp (5 g) Dijon mustard (for green salad dressing)
- 4 large eggs, approx. 200 g total, hard-boiled and peeled
- 6 small dill pickles, approx. 200 g total, halved lengthwise
- 8 slices (approx. 400 g loaf portion) brown bread or crackers for serving (optional)

Instructions

Short Description:
A composed platter of cold salads and sliced cold meats traditionally served in Newfoundland and Labrador: potato salad, coleslaw, pickled beet salad, a simple green salad, boiled eggs, pickles and an assortment of sliced cured meats including local salt beef. Ideal for family gatherings or community suppers.

Regional Notes:
This Newfoundland version centers on salt beef and pickled beets alongside classic potato salad and coleslaw, a combination distinct to Newfoundland and Labrador cold plates. Unlike more generic cold plates, the inclusion of salt beef and a sweet-tart beet component reflects local preservation traditions and regional tastes.

1. Make the potato salad: place the cut potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until tender, about 12–15 minutes. Drain and let cool slightly.
2. While potatoes cook, whisk together 3/4 cup (180 g) mayonnaise, 2 tbsp (30 g) Dijon mustard, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (4 g) sugar, 1/2 cup (80 g) chopped red onion, 2 stalks (100 g) diced celery, and salt and pepper to taste to form the potato salad dressing.
3. Toss the warm potatoes with the dressing so they absorb flavor; cool to room temperature, then refrigerate for at least 30 minutes to chill.
4. Make the coleslaw: in a bowl combine 4 cups (320 g) shredded cabbage/carrot mix, 1/2 cup (120 g) mayonnaise, 2 tbsp (30 ml) white vinegar, 1 tbsp (12 g) sugar, a pinch of salt and 2–3 tbsp (30–45 g) finely chopped red onion. Mix until coated and chill until assembly.
5. Prepare the beet component: drain 1 1/2 cups (375 g) pickled beets and roughly chop or slice as preferred; toss with 1 tbsp (15 ml) of beet or jar liquid (or 1 tsp vinegar if none), 1 tbsp (15 g) chopped parsley and a pinch of black pepper. Chill briefly.
6. Hard-boil the eggs: place 4 large eggs (approx. 200 g) in a pot of cold water, bring to a boil, then simmer for 9 minutes. Transfer to ice water, peel and halve.
7. Make the green salad and dressing: whisk 3 tbsp (45 ml) olive oil, 1 1/2 tbsp (22 ml) red wine vinegar, 1 tsp (5 g) Dijon mustard, salt and pepper. Toss 8 cups (200 g) mixed lettuce, 1 medium cucumber (170 g) sliced, and 1 cup (150 g) halved cherry tomatoes with just enough dressing to lightly coat; keep chilled.
8. Arrange the cold plate: on a large chilled platter or individual plates, place a generous scoop of chilled potato salad, a scoop of coleslaw, and a portion of the pickled beet salad in separate sections. Add a mound of green salad.
9. Fan the sliced salt beef, smoked ham, and smoked turkey breast in neat overlapping rows on the platter. Tuck halved hard-boiled eggs and dill pickle halves between salads and meats.
10. Garnish with remaining chopped parsley and a grind of black pepper. Serve with brown bread or crackers on the side and any extra mustard or pickling juices for guests to spoon as desired.