For each Poky Pedaling Potluck Picnic, I bring along a home-made potato salad that has gotten several compliments and repeated requests for the recipe. In response to this much-appreciated acclaim, I share the recipe below.
To be clear, I do bring an ample amount along for each PPPP, so I recommend Poky Pedalers bring a different food contribution to maximize the variety of our picnic choices.
An advantage to a meat-free, dairy-free dish such as this is that it can be transported on a bicycle without concern about spoilage. For those looking for recipes suitable for a PPPP, this is a good tip to follow.
Poky Pedaling Potluck Picnic Palate Pleasin’ Potatoes
(based on a recipe from Faye Levy’s International Jewish Cookbook)
2 lbs potatoes (I usually use red potatoes)
3 tbsp lemon juice
2 tsp cumin
1/4 tsp salt
3/4 tsp hot pepper sauce
1/2 tsp paprika
1 tbsp water
2 tbsp olive oil
1/2 tsp caraway seeds
a handful of fresh cilantro or parsley
Scrub potatoes, put in a pot, and cover with water by 1/2 inch. Bring to a boil and then cover and simmer for about 25 minutes. If you stab a potato with a fork and lift it out of the pot, it should easily slide back down off the fork when done. Drain and set whole potatoes aside to cool a bit.
In a bowl, add lemon juice, cumin, salt, hot pepper sauce, paprika, and water. Whisk until mixed. Then add olive oil and caraway seeds. Whisk again until mixed.
Once potatoes can be handled comfortably, cut them into potato-salad-sized pieces. Add potatoes to the bowl and mix gently but thoroughly to coat the potatoes uniformly with the dressing.
Chop the cilantro/parsley and stir into the potatoes. I use enough so that the color contrast of the green against the potatoes is visually appealing.
Allow to cool and the potatoes are ready to serve. I prefer to refrigerate the potatoes and let them sit for a day to allow the flavors to blend.
Then go share some Bike Fun.
Poky Pedaling Stevens Point 