Picnic Potato Salad Recipe

This potato salad recipe is an excellent addition to your picnic repertoire.



From "Back to Butter"
June 2014

Yield: 8 servings

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A traditional foods diet is usually where those who have tried others with little success or health improvement land in the end. Back to Butter (Fair Winds Press, 2014) offers traditional food dieters a much needed resource without sacrificing their favorite foods. Molly Chester and Sandy Schrecengost teach how to stock a traditional foods pantry, provide step-by-step kitchen techniques and showcase over 75 mouthwatering recipes. The following recipe from “Seasonal Sides” is for a delicious potato salad.

Purchase this book from the Capper’s Farmer store: Back to Butter.

Have you ever seen potatoes grow? First, you let them sprout in the greenhouse before planting them in soil prepared with a bit of compost. As they grow, the gardener mounds the dirt up around the plant so the area becomes a bit of a hill. As our vegetable garden manager at Apricot Lane says, “You can’t mess up a potato.”

Picnic Potato Salad Recipe

Ingredients:

• 4 eggs
• 2 pounds (908 g) red potatoes, scrubbed, with bad spots removed
• 2 teaspoons (12 g) sea salt, divided
• 2/3 cup (150 g) Simply Mayonnaise (recipe below)
• 2 tablespoons (28 g) sour cream
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons (8 g) fresh parsley
• 2 tablespoons (6 g) fresh chives
• 2 tablespoons (30 g) Fermented Sweet Pickle Relish (recipe below), drained well
• 2 tablespoons (40 g) raw honey
• 1 teaspoon apple cider vinegar
• 1/2 cup (80 g) small diced sweet onion
• 1/4 cup (25 g) diagonally sliced scallion, both white and green parts
• Paprika, for garnish

Instructions:

1. Place the eggs in a small-size pot with tall sides and fill with enough water to cover by 2 inches (5 cm). In a medium-size pot, place the potatoes and 1 teaspoon sea salt and fill with enough water to cover the potatoes by 2 inches (5 cm). Cover both pots and bring to a boil over high heat. Once boiling, uncover. Boil the eggs for 10 minutes. Boil the potatoes for approximately 15 minutes, or until just fork tender.

2. While the eggs and potatoes are cooking, in a small-size bowl, combine the remaining 1 teaspoon sea salt, mayonnaise, sour cream, pepper, parsley, chives, relish, honey, and vinegar.

3. When the eggs finish cooking, remove and drain. Refill the pot with cold water and allow the eggs to cool to the touch. When the potatoes finish cooking, drain in a colander and set aside to cool slightly.

4. Peel the eggs and roughly chop into 1/4-inch (6 mm) pieces. Place in a large-size bowl. Chop the potatoes into 1/2-inch (1.3 cm) pieces (do not peel), carefully avoiding mashing. Add the potatoes to the bowl with the eggs, followed by the sweet onion and scallion.

5. Pour the mayonnaise mixture over the warm potato mixture — and gently fold together with a spatula.

6. Place the mixture into a serving bowl. Chill overnight or for several hours and serve cold. If needed, at serving time, “refresh” by folding a bit more mayo into the salad and sprinkle with paprika, for garnish.

More from Back to Butter:

Fermented Sweet Pickle Relish Recipe
Simply Homemade Mayonnaise Recipe
How to Make Cream Cheese and Whey
Continuous Brew Kombucha Recipe
How to Soak and Cook Beans
Homemade Hummus Recipe
Raw Chopped Salad Recipe


This excerpt has been reprinted with permission fromby Molly Chester and Sandy Schrecengost and published by Fair Winds Press, 2014. Purchase this book from our store: Back to Butter.