RSS
Home
Summer tradition: picnics, pyrotechnics, and potato salad
Print
Email
RSS
Subscribe
Nothing says love like a summertime picnic
Baked chicken, baked beans, and potato salad are an inspiration for summertime fun, and this traditional summer picnic was once a homemade, easy as pie masterpiece. If people picnic at all any more however, it seems that takeout is on the menu, replacing home-style goodness and nutrition with a bucket o' bird.
Isn't that what summer is supposed to be for? Slowing down, spending time with loved ones, and enjoying an afternoon at Bernal Heights or Alamo Square? For this author at least, making the meal is half the fun, and is not only much more personal, but also more satisfying.
The best parts of life shouldn't be "business as usual." Here is the first of three recipes to help you out, an all time classic and favorite that will at least rival the megastore's boxed meal. There's something to be said about freshness.
Pappa Platt's potato salad
In large pot, place
4 scrubbed and rinsed large russets, cut into 1-inch chunks
1 tbsp each salt and butter
Bring to boil, then turn down to a simmer for about 5 minutes, occasionally gently stirring, until they are tender throughout. Strain and allow to cool. Simultaneously, boil 2 eggs*, chilling immediately.
Meanwhile, dice the following, reserving half for the baked beans
1 each medium red onion and granny smith apple
1/2 each green and red bell pepper
2 slices of pickled jalapeno pepper
Toss ingredients into a bowl with
cooked potatoes
1/2 cup sweet pickle relish.
Then, In a 2-cup measuring cup, whisk together
1/4 cup each canola oil and apple cider Vinegar
2 minced garlic cloves
2 tbsp yellow mustard
1 tbsp brown mustard
1 tsp each salt, pepper, dill weed, and cumin
1 dash each cinnamon and paprika
Chop the eggs, then stir them into potato mix with dressing. Allow to chill in the fridge. The flavors will mingle and integrate more the longer the potato salad sits.
* To boil eggs, place in small pot with 1 tbsp salt, being sure that eggs are covered with water. Bring to a boil, then allow to simmer for 5 minutes. You can use centrifugal force to make sure they are done: take one out and spin it. If egg spins quickly in a tight circle, it is done, if it slows and wobbles a lot, it needs more time. This tells you the yoke is still partially liquid.
Related Articles:
Add a Comment
