Picnic Perfect Potato Salad

954657_341841652615478_375127274_nI don’t know about you, but blue skies put me in the mood for eating outdoors. Maybe it’s the fresh air, or the fact that I’m not as worried about a cup spilling or our littlest throwing her plate of food on the ground… Whatever the case, we try to eat outdoors as much as we can while the weather permits. And while we usually sit at our outdoor table and chairs to eat, our kids call this dining experience a picnic, and nothing says picnic more to me than a homegrown potato salad.
We harvested our French fingerling potatoes yesterday, so with a basketfull as my inspiration, and some leftover bacon from breakfast, I set to work creating a delicious salad, full of earthy flavors and colors. Using a vinaigrette instead of a mayonnaise based dressing makes this a truly picnic worthy fare.

Potato Salad

15 small new potatoes from the garden, skin on (we love French fingerlings)
5 farm fresh eggs, soft boiled
4 scallions (green onions) from the garden, minced
A handful of parsley from the garden, minced
4-6 sliced of cooked bacon, crumbled
2-4 tablespoons of feta cheese, crumbled (optional)

Vinaigrette

1/4 cup good quality extra virgin olive oil
1/4 cup organic apple cider vinegar (with mother)
2 tablespoons organic dijon mustard
1 tablespoon pure maple syrup
2 teaspoons sea salt
1 teaspoon fresh ground pepper

Directions

Cut the potatoes in half and steam until fork tender.
At the same time, boil eggs to desired level of doneness (I like the eggs firm but runny in the center).
Combine ingredients for the dressing in a jar. Seal the lid and shake until combined.
When potatoes are done, drizzle about half of the dressing over them, and allow the potatoes to soak up the dressing.
Cut the eggs into eighths, and add them to the potatoes.
Add the parsley, scallions, bacon and cheese, if using, and toss. Taste, and add more dressing as necessary.
Serve with the remaining dressing on the side.

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