Jalapeno Maple Mustard Potato Salad

Have y'all forgotten how much I love picnics? I sure hope not, because the weather is finally here in the city of trees, and picnics are happening all the time.

I don't normally bother y'all with the boring details of my day-to-day living but I'm going to do it today.

Friday. I like to pretend I'm Janis Joplin with this band Sun Blood Stories and we played a show on Friday at the Red Room. Since Friday's weather was sunshiney and warm, I was determined to have a picnic dinner outside before the show. We were a tad late. Weekend Picnic #1.

Saturday. Sunshine-y-er and warmer than the day before. I drank my coffee outside and started visualizing the garden BandMan and I have been anxiously waiting to start. Weekend Picnic #1 1/2. I sat out side until he was ready to go take on the day; so, I threw a banana and an apple in my backpack. We biked down to the farmer's market and picked up some baby plants (I ate my fruit while walking around. Weekend Picnic #2) and brought them home to introduce them to their new homes.

Here's where Weekend Picnic #3 comes in. All that biking and shopping had me beat so I threw together yet another picnic to enjoy outside. That's when this lovely potato salad was conceived. It's everything you'd want in a food relationship: sweet and spicy; not too saucy (unless you want it to be).

Sunday. Sunny, warm, and windy. I don't usually have the patience for breakfast. I want instant gratification. So fruit and coffee is my usual M.O. BandMan's the breakfast guy at the ShugaShack, and food is usually his first thought in the morning. FireNips found himself over at the ShugaShack just in time for breakfast. Of course, we ate outside (Weekend Picnic #4).  The rest of the day was glorious; BandMan, FireNips, and I planted the ShugaShack's garden, packed a lunch, rode our bikes down the greenbelt, and found the perfect spot to picnic by the river. Yep that's Weekend Picnic #5.

Five picnics in three days: I told you, I love picnics.

1 1/2 lb red potatoes, quartered
2 celery ribs, diced
1/4 onion, chopped
cilantro, to taste
salt and pepper, to taste
1/2 c jalapeno maple mustard dressing (below)
  1. Roast the red potatoes in the oven on 425 until tender. That took me about 20 minutes or so. 
  2. Toss the remaining ingredients together. You can eat it immediately or let it chill in the fridge until later.
4 tbsp stone ground mustard
2 tbsp maple syrup
1 garlic clove, minced 

1/4 tsp salt
1 tbsp lemon juice
1 jalapeno minced

  1. Add all this stuff in your blender and do the thing. 
LtoR: Pot Salad, Broiled Zucchini, Avocado Salad, "Big A" Salad served with Nooch Vinaigrette


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