6 classic recipes for a picnic potluck
Deirdre was invited to a picnic. Deirdre went to the grocery store and bought a plastic tub of potato salad. Everyone else brought homemade food and regarded Deirdre with barely concealed contempt.
Don’t be Deirdre.
It’s picnic season again. Even people who are not good cooks can take this opportunity to avoid embarrassment by making their own dishes for the occasion.
I’m not talking about anything fancy or difficult. It doesn’t have to impress. All your friends and family will be appreciative if it just comes from your own hands.
Let’s stick with the basics, the simple staples that are welcomed at every picnic and potluck: potato salad, coleslaw, pasta salad, egg salad and chicken salad.
OK, let’s get just a little fancy. We’ll make an ordinary American chicken salad and also a curried chicken salad.
What all of these recipes have in common is mayonnaise. None of them has a lot of it — too much mayo can detract from the main ingredient of the salad — but each has just enough to build flavors from a creamy, smooth base.
AMERICAN POTATO SALAD
3 lbs. red potatoes (10 medium), scrubbed and cut into 3/4-inch chunks
1/2 c. red wine vinegar
Salt and pepper
3/4 c. mayonnaise
1/2 c. minced sweet pickles
1 T. Dijon mustard
2 ribs celery, chopped fine
4 hard-cooked eggs, peeled and chopped coarse
3 T. minced red onion
3 T. minced fresh parsley
Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 10 minutes. Drain. Gently toss the warm potatoes with the vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper, and refrigerate for 20 minutes.
Meanwhile, mix together the mayonnaise, pickles and mustard. Toss the chilled potatoes with the mayonnaise mixture, celery, eggs, onion and parsley. Season with salt and pepper to taste. Makes 6 to 8 servings.
(Recipe from “The America’s Test Kitchen Family Cookbook.”)
CLASSIC EGG SALAD
1 rib celery, chopped fine
1/2 c. mayonnaise
3 T. minced red onion
2 T. minced fresh parsley
1 T. Dijon mustard
1 T. fresh lemon juice
Salt and pepper
12 hard-cooked eggs, peeled and chopped coarse, see note
Note: Do not chop the eggs too fine or they will disintegrate in the salad.
Mix the celery, mayonnaise, onion, parsley, mustard, lemon juice, 1/2 teaspoon salt and a pinch of pepper together in a large bowl. Gently fold in the eggs and season with salt and pepper to taste. Makes 6 servings.
Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a squeeze of lemon juice.
(Recipe from “The America’s Test Kitchen Cookbook.”)
CREAMY NEW YORK DELI COLESLAW
1 head red or green cabbage (2 lbs.), cored and shredded (12 to 14 c.)
Salt
1/2 t. caraway seeds
1/2 c. mayonnaise
2 T. white vinegar
1 t. Dijon mustard
1 t. granulated sugar
Pepper
2 carrots, peeled, seeded and grated
1 small onion, minced
Toss the cabbage with 1 teaspoon salt and allow to sit in a colander for at least 1 hour and up to 4 hours. Meanwhile, toast caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
Rinse the cabbage, then thoroughly pat dry with paper towels. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar and 1/4 teaspon pepper together in a bowl large enough to hold the salad.
Add the cabbage, carrots and onions, and toss. Chill at least 1 hour before serving. Season with salt and pepper to taste. Makes 6 to 8 servings.
Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.
(Recipe from “The America’s Test Kitchen Family Cookbook.”)
PASTA SALAD WITH BLACK OLIVES AND FETA
1 T. plus 1/4 c. extra-virgin olive oil, divided
2 T. salt
1 lb. pasta, small tubes or shells
1 c. crumbled feta cheese
3/4 c. kalamata olives
2 medium tomatoes, peeled, seeded and diced
1 large red onion, diced
3 small (pickling) cucumbers or 1 regular cucumber, peeled, seeded and diced
2 bunches oregano, leaves only, chopped
Salt and pepper to taste
Fill a large bowl with ice and water, and set aside.
Bring 1 gallon water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, the 2 tablespoons of salt and pasta and cook until al dente, according to the directions on the package. Drain in a colander and immediately transfer to bowl of ice water to cool. Drain well and transfer to another bowl, and toss with the remaining 1/4 cup of extra-virgin olive oil.
Mix all the remaining ingredients in a bowl. Toss with pasta, adjust seasonings and serve. Makes 8 servings.
(Adapted from “City Cuisine” by Susan Feniger and Mary Sue Milliken.)
CLASSIC CHICKEN SALAD
1 3/4 lbs. boneless, skinless chicken breasts
Salt and pepper
2 ribs celery, chopped fine
3/4 c. mayonnaise
2 green onions, minced
2 T. lemon juice
2 T. minced fresh parsley
1/2 T. chopped fresh tarragon or 1 T. chopped basil, optional
Put enough water in a frying pan to just cover the chicken and heat on high until it simmers. Add chicken and gently simmer until done, 10 to 15 minutes, depending on the size of the breasts. Cut into thickest part of the chicken to determine doneness.
Season with salt and pepper, and refrigerate until chilled, about 30 minutes. Meanwhile, mix together remaining ingredients in a medium bowl.
Cut the chicken into 1/4-inch pieces and toss with mayonnaise mixture. Makes 6 servings.
Can be made 1 day in advance; to freshen, add a tablespoon of mayonnaise and a squeeze of lemon juice.
(Adapted from “The America’s Test Kitchen Family Cookbook.”)
CURRIED CHICKEN SALAD
1 1/2 lbs. boneless, skinless chicken breast
Salt and pepper
1/2 c. sliced almonds
1/2 c. mayonnaise
2 T. fresh lemon juice
2 t. Dijon mustard
1 t. curry powder
2 ribs celery, chopped fine
1 c. seedless red or green grapes, halved
1 c. apple, cut into 1/4-inch pieces
4 green onions, sliced thin
2 T. minced fresh parsley
Put enough water in a frying pan to just cover the chicken and heat on high until it simmers. Add chicken and cook at a gentle simmer until done, 10 to 15 minutes depending on the size of the breasts. Cut into thickest part of chicken to determine doneness.
Season with salt and pepper, and refrigerate until chilled, about 30 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden and fragrant, about 4 minutes; set aside. Mix together the mayonnaise, lemon juice, mustard, curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper, and refrigerate until needed.
Cut the chilled chicken into 1/4-inch pieces and toss with the mayonnaise mixture, celery, grapes, apples, green onions and parsley. If serving within 2 hours, stir in almonds now; otherwise stir in almonds just before serving. Makes 6 servings.
Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a squeeze of lemon juice.
(Adapted from “The America’s Test Kitchen Family Cookbook.”)
from Boston Herald https://ift.tt/2S3pX6T
Post a Comment