Picnics in Central Park are the main reason I moved to NYC. Okay, maybe not, but they're a pretty sweet perk. A recent, beautiful Saturday afternoon was made near-perfect by sandwiches, fresh fruit and this potato salad. Adapted from The Real Food Daily Cookbook, I made it without the tempeh to make it a simpler dish, but still just as yummy.
Recipe:
1 1/2lbs potatoes (I used mini red potatoes, because they're just so cute)
1/3 cup rice vinegar
1/6 cup olive oil
2 Tbsp dijon mustard
2 Tbsp maple syrup
salt
chopped celery, green onion and red onion
Boil or steam potatoes (cut up, of course) until soft. Meanwhile, whisk all of the dressing ingredients (not the veggies) together. When the potatoes are cooked, mix them in with the dressing and cool to room temp. Add the veggies and serve or keep in the fridge until it's time to leave for your picnic!
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