Summers in our family are all about outdoor eating, whether it is getting together at the beach, poolside or park, we just live for any picnic opportunity. Last Sunday my mother-in-law had purchased lawn tickets to an outdoor amphitheater performing Mary Poppins, and yippee once again a new picnic opportunity had arrived.
Sitting out there on a blanket surrounded by loved ones, watching an amazing Broadway cast perform and eating picnic fair was just an another incredible way to spend an evening. For the occasion I made a French style potato salad which differs from a traditional potato salad by substituting mayonnaise for olive oil, making it a safer option for outdoor events.
Also, if you happen to have family members that are not mayo fans, like I do, this is a perfect way for them to still enjoy a creamy potato salad.
2 lbs small potatoes, such as fingerling or red
2 cups fresh English peas
1/4 cup chopped parsley, chives and dill each
1/4 cup white wine
1/4 cup chicken stock
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tbsp Dijon mustard
Salt and pepper to taste
Rinse potatoes and place in your Aroma rice cooker with a dash of salt and water covering all potatoes. Set to steam for 25 minutes.
Blend together the herbs, mustard, olive oil and rice wine vinegar and set aside.
In a large bowl add the white wine and stock. When potatoes are cooked, cut them in half and place in bowl. Toss to cover.
Add dressing and continue to toss carefully. Just before serving toss in green peas. Serve either at room temperature or cold.
For a vegetarian option, simply substitute chicken stock with vegetable stock.
Over to You
What’s your version of potato salad? Share and inspire us!