Posts Tagged ‘picnic recipe’

Tasteful Tuesday: Green Bean Potato Salad

Tuesday, May 21st, 2019

That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee Workshop

What You’ll Need:

  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 5 cups iced water, or as needed
  • 6 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • 4 green onions, thinly sliced
  • salt and ground black pepper to taste


  1. Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
  3. Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
  4. In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

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Tasteful Tuesday: Classic Summer Potato Salad

Tuesday, July 12th, 2016

If you haven’t already heard, July is National Picnic Month, so we can’t help but think about dishes that are ideal for taking with us on the go – to a park, the lake or even when you’re entertaining out on the patio. This potato salad recipe is sure to delight anyone’s taste buds, and feel free to add a few of your own favorite ingredients along the way.

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee WorkshopWhat You’ll Need:

  • 2 pounds (approx. 6) medium red potatoes, whole
  • 1½ teaspoons salt
  • 1 tablespoon apple cider vinegar
  • 1/3 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon yellow or dijon mustard
  • 1/2 cup celery, chopped
  • 1/2 cup red onion, diced
  • 3 hard boiled eggs, chopped
  • Pepper and/or Paprika, to taste


  1. Place potatoes in a large pot and cover with at least 1 inch of water. Season with salt.
  2. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until the potatoes can be easily pierced with a fork.
  3. Drain potatoes. Pour ice water into a large bowl, then add the potatoes. After cooling, peel the skin off or leave on if desired.
  4. Chop the potatoes into small chunks and add them to a large dish or serving bowl. Drizzle vinegar over the potatoes and lightly season if desired.
  5. In a separate bowl, combine sour cream, mayonnaise and mustard. Add to the bowl of potatoes along with the celery, onion and eggs. Mix well.
  6. Sprinkle pepper or paprika over the top and serve cold.

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Red, White and Blue Potato Salad

Wednesday, June 30th, 2010

Fruit Sale and Pepper ShakersA big hit with people who normally don’t go for potato salad as well as those that do! Happy 4th!

You Will Need:
1 Cup chopped green onions, divided
1 Cup sour cream
1/2 Cup mayonnaise
1/4 Cup white wine vinegar
4 teaspoons dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer potatoes
2 Cups cooked fresh peas or one 10-ounce package, frozen, thawed
1 1/2 Cups crumbled blue cheese
1 teaspoon Paprika

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl.
Cover and chill dressing.
Place all potatoes in large saucepan.
Add enough water to cover by 1 inch.
Sprinkle with salt.
Bring to a boil.
Reduce heat to medium and boil until tender (about 10-15 minutes).
Drain and cool to room temperature.
Cut potatoes into 1/2 inch thick slices and place in large bowl.
Add dressing, peas, and blue cheese — toss gently.
Cover and chill at least 2 hours and up to one day.
Sprinkle salad with paprika and remaining green onions before serving.

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