Black-eyed pea potato salad for a picnic

Last summer we made is to less then one Wednesday night Whitaker Music Festival (I didn’t say “zero” because we picnicked with G and some friends one night, but left before music started in order to get someone home to bed).*  We’re set to remedy that abysmal count this summer, with standing Wednesday night childcare (by which I mean grandma).

Whitaker nights mean picnics and picnic food.  Last week I whipped up a pasta salad full of veggies, including scapes, kale, and fennel from the garden, plus sides of pickled beets and artichokes.

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On Sunday, I cooked the very last of our garden potatoes.  We ate some for lunch, and I turned the rest into this potato salad.  While I usually cook in large batches, the remaining potatoes dictated the size of this recipe.  You could, of course, scale it up.

BLACK-EYED PEA POTATO SALAD

Recipe by Melissa
Serves 2-3

Ingredients
5-6 egg-sized potatoes
2 T finely diced onion
2 T finely diced garlic scapes (or 1-2 t minced garlic)
1/3 c. chopped bell pepper (I used frozen)
1/8 c. finely diced celery
2/3 c. cooked, drained black-eyed peas
1-2 T olive oil
1 T mayonnaise
1 t dijon mustard
2 T plain yogurt
1 t white wine vinegar
S&P to taste
Fresh herbs**

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Directions

Clean the potatoes.  Then place whole, skin-on potatoes in salted water.  Bring to a boil, and boil for 10-12 minutes until tender, but not over-cooked.  Cool, then cut into bite-sized pieces.

Prep your veggies.  Toss potatoes, beans, veggies and all of the other ingredients in a bowl to mix.  Keep chilled until ready to serve.

**Fresh dill would be great here, but our fresh dill is at the garden, which is miles away.  So.

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I’m rounding out tonight’s meal with some leftover kale-quinoa quiche (which is great at room temp).  Artichokes will also make another appearance — they’re somewhat time-consuming to eat, which makes them not-so-great for meals with little ones, but perfect for relaxed, open-air dining.

Here’s a quick peek at our standard picnic gear.

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Clockwise from top left: Mason jar wine glass, water bottle, s&p, cloth napkins, cloth utensil holder, and our fancy “plates.”  Not pictured — an insulated bag to keep everything cool in the 90-degree heat!

Our go-to picnic plates consist of the top and bottom of a large take-out container.  This option is perfect for picnics (or potlucks) — one person uses the container and the other uses the lid.  This system requires no on-site clean-up; when the meal is over, just put the lid on for no-mess transportation.  (I saw some people washing dishes in the restrooms last week, and, while I appreciated their attempts to avoid disposable options, the remaining bits of food and oils were clogging the sinks.)

Sadly, after years picnic and potluck use, our plastic container-plate is getting more than a little worn.  I’d like to find something similar, but made out of stainless steel, as a replacement.

I’ve been wanting to make a “chicken” salad (using chickpeas), and I’m having fun thinking of other picnic food ideas.  What’s your go-to food for a picnic?

**Check out the Garden’s “Hit a Green Note” challenge/pledge for sustainable picnicking 🙂

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One Response to Black-eyed pea potato salad for a picnic

  1. Tracy says:

    In the past a rice or pasta salad with beans and veg mixed in for easy eating. Lately we like either bread with cheeses and homemade pickled items or a new favorite spring rolls with whatever is fresh and interesting tucked in.

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