See, I grew up with potato salad drowning in Miracle Whip. That ingredient label will make your head spin! The main ingredient is soybean oil followed by high fructose corn syrup. And listen. I want to enjoy my summer! I don’t want to have picnic food just once! We picnic all summer long, and I would say I make potato salad at least once a month until fall! (If you have never read The Ploy of Soy, click over now and read it before you read anything else!)
Real Food Summer Picnic Series :: Potato Salad
- 3 lbs organic small red or yellow potatoes whole
- 1/2 cup whole sour cream If you are dairy free, use coconut milk yogurt. If you make your own homemade mayo that works too!
- 2 TB organic Dijon mustard Watch those ingredients!
- 1 TB good olive oil
- 1 1/2 TB fresh squeezed lemon juice
- 1 1/2 TB raw honey Could do sucanat or pure cane sugar. Could add more if you want it sweeter.
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper Could add more if you want more heat
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/3 cup chopped pickles
- 1/2 cup chopped green onions about 3 stalks
- Put the whole potatoes in a large pot along with water to cover potatoes and 2 TB sea salt and bring to a boil.
- Reduce to a simmer for 10 minutes (until they are just barely fork tender), and drain.
- Cover the potatoes in the colander with a kitchen towel in the sink and let them “steam” for about 15 minutes.
- Dump the potatoes out on your cutting board to cool a few minutes before cutting while you fix the dressing.
- Whisk the sour cream, mustard, oil, lemon, honey, and seasonings in a small bowl.
- Once the potatoes have cooled enough to handle, chop them into pieces to your liking – halved, quartered, or smaller and put them into your serving bowl.
- Pour the dressing over the potatoes and combine. It will seem runny but it thickens up in the fridge as the potatos absorb the moisture.
- Fold in the pickles and green onions.
- Let the salad refrigerate for the flavors to come together for a few hours before serving.
- Leftovers are delicious! Make up a batch over the weekend and save any leftovers for hot weekday dinners so you don’t have to cook!
- Add some chopped hard boiled eggs to the salad if you tolerate eggs!
- Play around with the seasonings and veggie add-ins to your liking! A lot of potato salads have celery – I don’t care for it but add it in if you wish! Some don’t use the cayenne but we love the heat so we use it! I have added tomatoes and love that add-in too!
So TELL ME! What are your favorite picnic foods??? I’ve got some ideas for what I plan to post but am willing to change things around to what you need to see!