Uptown Picnic Potato Salad

Uptown Picnic Potato Salad

Happy Labor Day! We’re going to an all-day picnic, rain or shine, and I was instructed to bring a side salad. I couldn’t decide whether to bring a carb or veggie-based salad so I’m combining potatoes with green beans. I love my good old- fashioned mayonnaise-based potato salad with hard cooked eggs, but am concerned with the lack of refrigeration at this event.

You can never be too careful when it comes to mayonnaise-based salads in the warm weather. Though coolers will be available, I’ll stay on the safe side and stick with an oil and vinegar-based dressing. You can easily boost the color of this salad with the addition of diced tomatoes. Sliced artichoke hearts, as well, would be excellent in this Provencal-styled salad.

It’s the fresh, thinly sliced fennel that directs this salad “uptown”. If you have a mandolin, that would be perfect for shaving the fennel bulb. I just used a very sharp knife. Fresh fennel has a lovely, slight anise flavor. Look for firm, globular bulbs that are not shrunken or dried out in any way. Some bruising is inevitable but it’s of no concern as the coarser, outer layers are peeled away when the bulbs are prepared for cooking or to be used in salads. Leftover fennel is wonderful grilled or served sautéed as a topping for fish, particularly companionable with halibut.

Recipe: Uptown Picnic Potato Salad


  • 1 1/2 pounds small redskin potatoes, washed and quartered
  • 3 cups green beans, trimmed
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh chopped tarragon (or pinch of dry tarragon)
  • 1/2 fennel bulb, stalks removed, halved and very thinly sliced (1 heaping cup)
  • 1/2 small red onion, thinly sliced
  • 3/4 cup nicoise or pitted kalamata olives


  1. Cover potatoes with 2-inches cold salted water. Bring to a boil, reduce heat slightly and cook 7-9 minutes or just fork-tender. Do not overcook the potatoes as they will continue to soften as they cool in the vinaigrette.
  2. Meanwhile whisk the vinegar, oil, Dijon and tarragon together. After draining the potatoes, immediately toss them into the vinaigrette.
  3. In another pot, bring salted water to a boil. Blanch the green beans unti crisp-tender, 3-5 minutes. Drain and immediately immerse in ice-cold water. When well-chilled, drain again and pat dry.
  4. Add beans, fennel, onion and olives to salad. Season to taste with kosher salt and freshly ground pepper.

Time: 35 minutes

Number of servings (yield): 6-8

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Gluten Free"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *