Picnic Potato Salad Recipe

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Swap your usual potato salad for this Picnic Potato Salad Recipe.

Photo by John Chester

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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.”

Cover courtesy Fair Winds Press

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.

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.

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