I figured I’d do a series of picnic/BBQ-style recipes for the next few weeks since Memorial Day and July 4th are approaching. This is also the time of year that our family packs a picnic-to-go on Sunday mornings for a BBQ in a scenic spot following church. This has become a really special regular outing for our family. In years past we’ve enjoyed taking a drive up to the White Mountains (of NH) for the BBQ picnic, but the last couple of weeks we’ve enjoyed a stream-side spot near Billings Farm Museum in Woodstock, VT. Our picnic/BBQ usually consists of potato or pasta salad (made from gluten-free pasta), homemade baked beans (to be posted soon. If you’ve got to have it now, you can instantly download it plus about 70 other great recipes from my Good and Easy Eats cookbook for just $4.99), some gluten-free chips or crackers, some veggies for grilling (onion, zucchini, yellow squash, etc.) and usually veggie burgers.
This potato salad has a traditional mayonnaise-style dressing. There are a number of organic, expeller-pressed oil-based mayonnaises on the market now. If eggs aren’t a problem for you, there are also some good quality egg-and-oil-based mayonnaise options as well.
Simple Potato Salad
6-8 potatoes, cubed
3 celery ribs, sliced
up to 1/2 sweet or red onion, diced
opt: 1 chopped cucumber
3/4 cup (expeller-pressed oil) mayonnaise*
2 tsp. raw apple cider vinegar
1/4 tsp. ground paprika or mustard powder
1/4 tsp. unrefined sea salt
opt: 2 tsp. prepared mustard (like stoneground dijon)
Boil potatoes until tender, then drain and let cool. Combine the rest of the ingredients in a large bowl, then gently mix in the potatoes. Refrigerate before serving.
* you can substitute my recipe for homemade Almond Mayonnaise for store-bought mayonnaise.
This recipe was shared at the Allergy-free Wednesday blog carnival at Whole New Mom.