Servings: 6-8 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
When I was growing up my mom and dad were day trip experts. Every summer weekend we’d all pile into the station wagon and head off on a new adventure. We did lots of beach exploring, took many ferryboat rides and had fantastic picnics. And we sang, a lot.
There’s a lot to be said for getting away as a family, even if it’s just for a day. These little trips were about making memories and mom and dad knew that.
Have you ever packed a picnic for nine people?
That’s what mom did for these getaways. An easy picnic addition was this potato salad recipe from an early 1970’s Red Book magazine.
The dressing isn’t mayonnaise-based so you don’t have the same hot weather storage worries.
The salad is also loaded with vegetables, so there is more flavour and texture than your regular potato salad.
What’s your favourite picnic food?
Mom’s potato salad recipe
- 3 lbs red potatoes
- 2-3 cups diced celery
- 2 red peppers, diced
- ½ cup scallions (green onions) sliced, including greens or ½ cup chopped chives
- 2-2 ½ cups peas
- 3 Tbsp. each fresh chopped basil and mint
- 2 tsp. fresh chopped thyme
- 2/3 cup olive oil
- 2 Tbsp. cider vinegar
- 1 tsp. mustard powder or Dijon mustard
- 4 tsp. Crosby’s Fancy Molasses
- Sea salt and pepper to taste
To make the dressing:
- Combine dressing ingredients in a jar and give it a good shake.
To make the salad:
- Cut the potatoes into 1” pieces and boil until fork tender (take care not to overcook).
- In a large bowl toss the celery, peppers, scallions and herbs with half of the dressing.
- When the potatoes are cooked, drain and immediately add to the bowl of veggies.
- Toss well.
- Add additional dressing, as required, along with the peas.
- Season with salt and pepper.
- Let rest in the fridge overnight, if you have time.
One more thing…
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