Perfect Picnic Potato Salad

Salads are always popular dishes at gatherings, but sometimes refrigeration can be an issue. Salads containing meat products, eggs or mayonnaise can go from delicious to dangerous when they get warm… and you don’t want to be remembered as the person who brought food poisoning to the barbeque!

Luckily, there are many other great alternatives to such classics as potato salad, so why not bring one to your next gathering? Here’s an incredible potato salad recipe courtesy of the Food Network’s Ina Garten. What makes it perfect is that it’s absolutely meat and egg-free, and can be safely served at room temperature.

What’s more, everything you need to make this dish can easily be found at Charlie Johns General Store, a true Adirondack grocery store right here in Speculator. From delicious, fresh produce to herbs and spices to the serving bowl, Charlie Johns is your one-stop grocery shop. Stop in for everything you need for this recipe:

Ina Garten’s French Potato Salad

Potato Salad Ingredients:

  • 1 pound small white boiling potatoes
  • 1 pound small red boiling potatoes
  • 2 tablespoons dry white wine (or white cooking wine)
  • 2 tablespoons chicken stock
  • 3 tablespoons Champagne (or white wine) vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons olive oil
  • 1/4 cup minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons julienned fresh basil leaves


Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2-teaspoon salt, and 1/4-teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2-teaspoon pepper and toss. Serve warm or at room temperature.

Next time you’re invited to a picnic, potluck, or back-yard barbeque, consider bringing along this great salad. Then head down to Charlie Johns for everything you need to make your dish to pass one to remember!

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