When I was planning the menu for our picnic, I knew I wanted old-fashioned, traditional picnic foods. No yogurt for mayonnaise. No quinoa for pasta. So I made three salads that, if they weren't quite my aunts' or grandmothers' picnic salads, were pretty darn close. And it only took 1½ jars of Hellmann's Light Mayonnaise to accomplish this. And I thought "Oh, my god, we have no green vegetables! I should marinate some cucumbers or something!" and then I thought about all the things I could be doing if I stopped cooking ... and I went off and did them and there were no green vegetables.
Wait! We had sliced cucumbers and peppers with onion dip! Those are vegetables! And cucumbers are green! Huzzah!
The potato and pasta salad recipes I used were both from Mr. Food because I still have a soft spot for the man, having spent many childhood summers watching his short cooking segments during the noon news, and his picnic salad recipes are pretty darn traditional.
"Basic Macaroni Salad" -- elbow macaroni, hard-cooked eggs, celery, red onion, mayonnaise, garlic powder, salt, black pepper. The pasta salad was fine. Just your basic no-frills deli pasta salad. Utterly innocous. I would probably make it again, as it kept well in the fridge, but would add some flaked canned tuna and thawed frozen peas and serve it over shredded lettuce as a light lunch or supper.
"Presto Potato Salad" -- potatoes, mayonnaise, hard-boiled eggs, red onion, celery, prepared yellow mustard, salt, black pepper, white vinegar, sweet relish, paprika. I bought a bottle of French's Classic Yellow Mustard specifically for this recipe as we don't usually consume yellow mustard. I did not expect the mustard to pack much of a kick and thus was completely taken aback by The Husband's reaction to his first forkful. As he said, the mustard's heat it was "a bit of a surprise!" But it was also delicious and he ate quite a lot of potato salad over the following days, so I take that as a sign to make this potato salad again.
The cole slaw I made -- my very first mayonnaise-based slaw, by the way -- was a hodgepodge of recipes I cobbled together based on memories of my mother's coleslaw and my own taste preferences:
1 cup light mayonnaiseIt was a bit spicy! Perhaps, too spicy? My mother, who generally enjoys spicy dishes, actually had to stop eating it for a bit and switch over to the potato salad! And that in itself was amusing, because the potato salad had a bit of a kick! Not really sure about the coleslaw -- beside being too spicy for my mother, it was a little too mayonnaise-y for me. Reducing the mayonnaise and cutting it with some buttermilk might fix that.
2 Tbsp lemon juice
1 Tbsp sugar
½ tsp ground celery seed [Penzeys Ground Indian Celery Seed]
1 tsp ground mustard [Penzeys Regular Canadian Mustard Powder]
½ tsp paprika [Penzeys Hungarian Half-Sharp Paprika]
1 teaspoon salt
½ tsp pepper
14 oz bag shredded coleslaw mix