Potato salad has remained a popular food item to this day in North America, often making an appearance at family barbeques or holiday meals. The ingredients and measurements are very clearly described for the chef and the recipe gives further instruction on how the salad should be chilled before serving it to the family or guests as part of the main meal. The only instructions for this recipe includes tossing the ingredients together, chilling and allowing the salad to stand for one hour before serving, and then to taste the salad before putting it on the table to make sure it has the right amount of seasoning. Since this recipe has remained a Canadian favourite, I believe that it speaks a lot to Canadian culture and cuisine. Canada has a rich history with the potato and it was a very popular food item at this time, as it was often less expensive and still provided people with the necessary calories.

In the 1948 Canadian Food Guide, fruit was a part of the recommended food menu for everyday of the week, proving just how valued fruit was at the time. It is not clear whether the fruit salad would have been served with the main course or if it would have acted as a type of dessert, since it is very high in sugar. The instructions call for the chef to soak the gelatine in cold water for five minutes before adding in the jelly, boiling water, sugar, and salt. After this, the chef is told to stir the gelatine, add in the juices, and then allow the gelatine to harden before setting the salad into moulds. Fruit salad has evolved over time but has remained a very popular summer dish in North America, as it is refreshing and nutritious.