Picnic Lunch: A New Potato Salad {Central Coast, Ca}
July 1, 2010
There’s something about this time of year that inspires me, maybe it comes from those sunny, beachy memories from my childhood. Summers smelling like the last bit of chill in the morning air before it heats up, and the scent of freshly cut grass. 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. Coolers and totes filled to the brim with sandwiches and salads, and always a few treats. The mere though of it makes me feel the warm sun on my shoulders and grass under my toes.
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…
HAPPY 4th OF JULY, FRIENDS!!

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…



















