Picnic Lunch: A New Potato Salad {Central Coast, Ca}

There's something about this time of year that inspires me, maybe it comes from those sunny, beachy memories from my childhood. Hours of playing outside in the sun, the twinkly sound of the ice cream truck nearby, and picnics...

Picnics always seemed to turn any day into a special occasion, its own Holiday.  All of this picnic dreaming made me realize that within a matter of days, we will have the king of all Picnic Holidays ~ the 4th of July!  What is more American than potato salad on Independence Day?, I had to ask myself when I thought about the upcoming festivities.

And inspired by the thought, here is a tasty potato salad recipe to add to your holiday picnic menu.

Literally translated, the French call potatoes Apples of the Earth...pommes de terre.  It wasn't until this year that we had eaten fresh potatoes, newly dug from the ground.  BOY oh BOY it is a different world from the store bought potatoes we have been accustomed to!  Creamy, fresh, springing with vitality... I truly understood what the French were talking about.

For my Potato Salad, I used tiny New Potatoes bought from the Arroyo Grande Village Farmer's Market.  I added some fresh arugula to make this more of a salad, and inspired by a wonderful food blogger, Bea from La Tartine Gourmande, I added some marinated cucumbers and radishes.  A fun and colorful idea!

A sprinkling of thyme and parsley added to a light dressing, making it perfect for travel, finished off this yummy meal.  It was a hit with J and even baby J couldn't resist some for dinner.  Perhaps we'll have to repeat this lovely meal on our upcoming Holiday...


A big thank you to SLO Veg for the amazing produce I've used here:  pink and purple radishes, purple onion, cucumbers, and arugula. It's no wonder that SLO Veg is celebrating 1 year in business with 1000% growth with such great produce and service, congrats on an impressive first year!!

Read on for the Recipe...

A New Potato Salad

1 lb. fresh, small potatoes 1 cup arugula 1 small cucumber, thinly sliced 3 radishes, thinly sliced 1/4 red onion, thinly sliced

For the dressing: 1 tsp mustard 1 tbs tahini pinch of salt, pepper and sugar 2 tbs mild olive oil 1 tbs chopped fresh thyme 1 tbs chopped fresh parsley

Steam potatoes for 15-20 minutes and let sit until cool enough to handle and peel.  While potatoes are steaming, thinly slice cucumber, radish and red onion using a mandolin or steady hand.  Sprinkle slices with a pinch of salt, to release excess moisture, and then marinate for 15 min (in a mixture of 1/2 vinegar and 1 tsp sugar).

Whisk dressing ingredients together, adding the oil as the final ingredient.  Assemble all of your lovely ingredients, dress lightly and enjoy!  Note:  This meal should be refrigerated, but will travel well for a picnic as there is no mayonnaise added!