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Picnic Potato Salad Recipe

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By Molly Chester And Sandy Schrecengost | Jun 30, 2014

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Swap your usual potato salad for this Picnic Potato Salad Recipe.
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Molly Chester and Sandy Schrecengost bring back the simple foods that nourished us for years, before modern food processing turned health upside down, in “Back to Butter.”
  • 8 servings

    SERVINGS

    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

Directions

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

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Published on Jun 30, 2014