Picnics are usually synonymous with spring and summer, but how about a nice fall picnic?
Fall picnics, with cooler temperatures, brightly colored leaves, wearing chunky sweaters.
Ahh, we are nowhere near that here in Texas (yet) but hopefully will be at that picturesque scene sometime in the near future, but until then I will just day dream.
When is your favorite time to pack up, head to the park and have a picnic?
Whatever your favorite picnicking season, potato salad is a favorite side dish.
Which brings me to a whole ‘nother discussion topic…
Do you prefer a mayonnaise, mustard, or oil based potato salad?
This is a particularly heated subject for many, with many deep rooted opinions.
One of my favorite potato salads is this mayo/stoneground mustard version, BUT if you are the type that prefers a mayo or mustard free potato salad I have got one for you.
A potato salad with herbs, just a smidgeon of Dijon mustard, and a drizzle of an olive oil based vinaigrette; this salad is a light and fresh, yet substantial side dish, making it the perfect accompaniment for any picnic or backyard barbeque.
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Herbed Potato Salad
Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6
1 ½ pounds russet potatoes
2 tablespoons vegetable broth
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
1 garlic clove, minced
2 green onions, chopped
1/2 teaspoon dried dill
¼ cup chopped fresh flat leaf parsley
½ teaspoon each salt and black pepper, more as needed
Bring a large pot of water to a boil.
Wash, peel and cut the potatoes in bit-size pieces. Boil them in water until fork tender, about 8 to 10 minutes, being careful not to over-cook them.
In a small bowl whisk together broth, white wine vinegar, mustard, olive oil, garlic, green onions, herbs, salt and black pepper to form dressing.
Drain the potatoes and let them steam-dry for 1-2 minutes in pan. Drizzle desired amount of dressing over potatoes while still hot.
Serve warm, room temperature, or cold.
Adapted from Food on the Table