A simple picnic favorite using only local ingredients! Chop 3lbs potatoes into 1 inch chunks and boil until a fork goes through easily. While the potatoes cool, finely chop: 1/4 cup red onion 1/3 cup cauliflower pickles Once the potatoes have cooled, mix together with 1 cup of your homemade mayonnaise and add a little glug of the cauliflower pickle juice. Add freshly ground black pepper and salt to taste. Garnish with chopped chives. Chill and enjoy.
2 lbs. gold potatoes (about 8 to 10 medium potatoes)
4 tablespoons white wine vinegar
2 teaspoons dijon mustard
½ teaspoon salt
12 tablespoons olive or sunflower oil
1 bunch scallions, chopped (white and green parts)
2 pounds yellow fleshed potatoes, washed with skins left on
½ cup olive oil
¼ cup freshly squeezed lemon juice
2 Tbsps whole grain mustard
2 bunches of scallions (you can also substitute onion)
½ cup capers
2 ribs of celery, finely chopped
1 bunch (approx. ½ cup) tarragon leaves, chopped (try substituting mint, dill, or parsley)
Sea salt and pepper, to taste
