Picnic Potato Salad

Picnic Potato Salad by Mother Thyme

I love picnics, especially picnic food.  I’m one of those people that tend to eat mostly the side dishes at cookouts.  My plate is usually full of pasta salad, potato salad, fruit salad, you know the good stuff.  When I am hosting a picnic, I always like to change my menu up a little each time so it leaves an element of surprise to my guests of what I will be serving, and it’s not always the same old, same old.

Sometimes we can get in a rut making the same salad for a picnic.  It’s fun to jazz it up a bit, make something new or just add a little twist to a favorite.  This is one of my favorite picnic potato salads because it is always a hit.  Its a classic potato salad with a southern twist minus the relish which you would find typically in a southern style potato salad.  Using dijon mustard gives it a little zest without being overbearing, just subtle.  Adding in a few tablespoons of fresh herbs like parsley, dill  or thyme, whatever you have on hand adds a freshness to the salad.  This is one of those salads that after you make it you find yourself going in for spoonful each time you open the refrigerator.  Before you know it half the salad is missing.  I’m guilty of doing that and not ashamed to admit it.

Picnic Potato Salad by Mother Thyme

If you are looking for a good potato salad recipe, or looking to make something different from your family favorite, you’ll be happy to give this a try.  This could become your new go to favorite.

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Picnic Potato Salad

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6

Ingredients

Units Scale
  • 3 pounds Yukon gold potatoes
  • 1 cup mayonnaise
  • 3 tablespoons white distilled vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon yellow mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Vidalia onion, diced
  • 1/2 cup celery, diced
  • 4 hard boiled eggs, chopped
  • 2 tablespoon fresh parsley, chopped

Instructions

  1. Place whole potatoes in a large pot and cover with water. Bring to a boil and cook until tender when pierced with a fork, about 20 minutes. Drain and set aside to cool.
  2. In a medium bowl add mayonnaise, vinegar, mustards, garlic, salt and pepper. Stir until blended.
  3. Peel and cube potatoes. Place potatoes in a large bowl with onions, celery, eggs and parsley.
  4. Add dressing and gently toss to coat.
  5. Chill in refrigerator until ready to serve.

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10 Comments

  1. I’m drooling all over myself looking at your potato salad! Between roasted corn and potato salad, there’s not much room left for main dishes on my picnic plate!
    Thanks for the pingback, too! 🙂

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