Enlivening Picnics All Summer Long

The weather is slowly starting to change for the better. Flowers are starting to pop up, birds are chirping and I’m able to go biking without getting frost bite. That’s a good thing. Warmer weather also means eating al fresco. That’s a good thing too. And when I think of eating outdoors I think of picnics and when I think of picnics I can’t help but think of potato salad. Somewhere along the way potato salad seems to have become a quintessential summer food that’s required at all summer bbq’s, potlucks and picnics. This has potential to be a good thing, but often it’s not. Cursed are the potato salads that are swimming in a sea of mayonnaise with nary another vegetable to be seen. Ditto for those that feature marshmallows and fruit among the potatoes. For my first outside eating experience of the year, I certainly did not want any of these atrocities taking over my table. With that in mind, I made up my own recipe, free of mayo and marshmallows and full of bright, fresh flavour.

Brilynn’s Asian Inspired Potato Salad

6 baked potatoes, cut into cubes

2 hardboiled eggs, chopped

2 spring onions, chopped

3 big cherry tomatoes, chopped

1 ½ cups shelled edamame

Large handful chopped parsley

Vinaigrette

2 T olive oil

½ tsp sesame oil

2 T rice vinegar

1 ½ tsp sugar

½ tsp soy sauce

½ inch grated ginger

1 ½ T grainy mustard

Bake potatoes and allow to cool completely, I did this the night before. Boil the edamame in salted water for 5-8 minutes until softened, drain. Combine the first 6 ingredients in a large bowl. Whisk together all of the ingredients of the vinaigrette and pour over potato combination, stir gently.

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Salad + Asian + Potato