4 picnic-perfect potato salad recipes
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By: Rita DeMontis
It’s picnic season – and what’s a picnic without a favourite dish of potato salad! In fact, if summer had it’s own flavour, it would definitely be potato salad. It’s the perfect side to your burgers, steaks, grilled fish or veggie main. It tastes even better the next day – so make a big batch, and keep the love going. Next time you’re binge-watching your favourite series, consider tossing aside the traditional potato chips and have a bowl of potato salad instead. It’s that satisfying.
Here’s a selection of recipes perfect for the season, and well into the fall.
Food Safety Tips for Outdoor Eating
Cold foods – like potato salad – should be kept in a cooler at or below 40F (4C) until ready to serve. Once food has been served, it should not sit out longer than 2 hours, or 1 hour if temperatures are soaring. Remember, always keep food out of the temperature danger zone of 4°C to 60°C (40F to 140F). Bacteria can grow in this temperature range. In as little as two hours in this range, your food can become dangerous.
– Canada.ca.
Creamy New PEI Potato Salad
Courtesy PEI Potato (peipotato.org)
- 12-16 small new potatoes, halved
- 2 Tbsp. (30mL) sour cream
- 1.5 Tbsp (23mL) mayonnaise
- 1 shallot, minced
- 1/2 tsp. (2mL) lemon juice
- 2 Tbsp. (30mL) chives, chopped
- 1 Tbsp. (15mL) fresh sage, chopped
- Salt/pepper, to taste
Gently scrub potatoes to remove dirt and loose skin. Cut potatoes in half if necessary. Place in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-12 minutes or until tender. Drain and allow to cool completely.
In a large bowl, mix together sour cream, mayonnaise, red onion, lemon juice and chives and fold in potatoes. Season to taste with salt & pepper.
Serves 4.
Chef’s Tips:
You can add crumbled crispy bacon to this salad. Keep refrigerated until ready to serve.
Picnic Potato Salad
Recipe courtesy Dairygoodness.ca.
- 6 cups (1.5 L) cooked potatoes, peeled, diced and cooled
- 1/3 cup (75mL) vinegar or lemon juice
- 1/3 cup (75mL) chopped green onions
- 1/4 cup (60mL) butter, melted
- 1 Tbsp. (15mL) chopped fresh dill
- 1 tsp. (5mL) sugar
- 1 1/2 cups (375mL) sliced celery
- 1 1/4 cups (310mL) sour cream
- 3/4 cup (175mL) orange bell pepper or red bell pepper, chopped
Combine potatoes, vinegar or lemon juice, onions, melted butter, dill and sugar; toss well. Microwave at HIGH (100 ) 2 minutes or until warm. Cover and let stand 1 hour to blend flavours. Just before serving, stir in celery, sour cream, and chopped pepper. Add salt and pepper to taste. If not serving immediately, refrigerate and cool completely before serving.
Serves 8.
Potato, Egg and Green Bean Salad
This is one of my favourite go-to recipes because it’s easy and delicious, and the eggs make it creamy. Adapted from a revipe from Getcracking.ca.
- 2 medium new potatoes, unpeeled and cut into quarters (about 2 lb/1 kg)
- 3/4 lb. (350g) fresh green beans, trimmed and cut into desired length
- 5 -6 Tbsp. (60-75mL) olive oil
- 6 hard-cooked eggs, peeled and chopped
- 1/2 red onion, roughly chopped
- 3-4 Tbsp. (40-60mL) red wine vinegar
- 1 tsp. (5mL) grainy mustard
- Salt/pepper, to taste
In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans in the last 4 or 5 minutes of cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 Tbsp. (30 mL) olive oil. Add eggs and onion and gently toss again.
Combine remaining olive oil, red wine vinegar, mustard, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.
Serves 6.
Potato Mediterranean Salad
A colourful, nutritious salad. Courtesy peipotato.org.
- 4 medium potatoes
- 1 medium red onion, finely chopped
- 19 oz can (540mL) chickpeas, drained and rinsed
- 2 medium tomatoes, chopped
- 1/4 cup (60mL) fresh lime or lemon juice
- 1/2 cup (125mLl) fresh coriander or parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp. (2mL) EACH ground coriander and ground cumin
- 1/4 tsp. (1mL) EACH Salt, cayenne and sugar
Cook washed potatoes in about 1 inch (2.5 cm) of lightly salted boiling water, until fork tender, about 20-25 minutes. Peel and chop into 1/2 inch (1-cm) cubes. Combine potatoes with remaining ingredients and toss. Set aside at room temperature for 30 minutes to allow flavors to blend. Refrigerate.
Serves 6.
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