I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D’s Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy’s Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family
Quinoa-Stuffed Grape Leaves from Culinary Adventures with Camilla
Roasted Fingerlings with Capers and Dill from Peanut Butter and Peppers
Spicy Southern Fried Chicken from Food Lust People Love
Tuscan Bread Salad from Curious Cuisiniere
……and Ultimate Potato Salad
I make a dish called Kitchen Sink Macaroni Salad, and the whole family loves it. It was lovingly nicknamed that by my kids because they say it has everything but the kitchen sink in it.
I decided to take that idea and transfer it to my potato salad. Tons of fresh veggies, potatoes, and creamy dreamy sauce? Oh yes, it is the ultimate, that is for sure!
Fresh cracked black pepper
1/3 cup cider vinegar
3 tablespoons sugar
2 tablespoons yellow mustard
4 large hard-cooked eggs, peeled
1/2 teaspoon celery seed
3/4 cup Greek yogurt
2 stalks celery, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
4 green onions, chopped whites and greens
1/4 red onion, diced
While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk, celery seed, and salt in food processor until smooth. Transfer to medium bowl.
Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, stirring gently once to redistribute dressing.
Whisk the Greek yogurt into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing, celery, bell peppers, green onions, and red onion to cooled potatoes. Cover and refrigerate until chilled. Season with salt and pepper. Serve.