‘Tis the Season for Picnics…

marinated-carrots.jpg

and since I’m in such a good mood I’m willing to share some of my most-requested Spring and Summer picnic salad recipes. The Marinated Carrots (pictured above) are a Southern family favorite often referred to as “Copper Pennies.” The recipe I use is quite old has been passed down through my father’s side of the family for generations. The Potato Salad and Cole Slaw are fairly traditional recipes that I have tweaked over the years according to my family’s tastes and preferences. I hope your friends and family enjoy these classic picnic favorites as much as mine have.

Dill Potato Salad

5 lbs Yukon Gold potatoes
4 stalks celery
1 medium red onion
2-3 T chopped dill pickles
1/4 C green salad olives with pimientos- sliced into thin rounds
1.5 C mayonnaise
1/4 C chopped fresh dill (or more to taste)
juice of one good lemon
2 T brown mustard
salt and pepper to taste

Scrub potatoes (peel if desired) and place whole into a pot of room temperature water. For potatoes that are much larger than the rest, you can cut them in half so everything is approximately the same size. Bring water to a boil and cook potatoes until they are fork tender, about 25 minutes. When potatoes are fork tender, remove from water and place onto a large surface to cool. When potatoes cool to room temperature slice into 1 inch cubes. Mix the mayo, lemon juice, mustard, and dill until creamy and fully combined. Add in the chopped pickles and sliced salad olives. Slice celery ribs in half lengthwise and then chop into 1/4 inch pieces. Add into mixture. Chop red onion into pieces about the same size as the celery. Add into mixture. Gently fold potatoes into dressing mixture until well combined and potatoes are evenly coated. Add salt and pepper as desired. For best flavor, chill for a few hours before serving.

Creamy Cole Slaw

1 medium head cabbage, chopped into rice-sized pieces
1/4 C shredded carrots
2 T minced red onion
1/4 C milk
1/2 C mayonnaise
1/4 C buttermilk
1.5 T white vinegar
2.5 T freshly squeezed lemon juice
1/3 C sugar
1/2 t salt
1/8 t black pepper

Mix the milk, mayonnaise, buttermilk, vinegar, lemon juice, sugar, salt, and pepper together with a whisk until well combined. In a separate bowl, combine cabbage, carrots, and onion. Pour the liquid mixture over the cabbage and stir until well coated. Chill at least 3-4 hours, or overnight, before serving.

Marinated Carrots

2 lbs carrots, peeled
1 green pepper, chopped
1 red onion, chopped
1 C sugar
1/2 C oil (we use canola)
1/3 C vinegar
1 t salt
1/2 t pepper
1 t dry mustard
1 t Worcestershire sauce
8 oz tomato sauce

Slice carrots into 1/4″ rounds. Add to a pot of rapidly boiling water and cook until just tender. (Usually takes about 5 minutes.) Drain. Chop green pepper and red onion into small dice. In a large bowl, combine tomato sauce, oil, vinegar, Worcestershire sauce, sugar, dry mustard, salt and pepper. Mix well. Add carrots, bell peppers, and onions to the dressing. Refrigerate overnight. Serve chilled.

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1 Response so far »

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    […] you’re looking for some tasty side dishes to accompany this dish, check out this post for some great […]


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