Picnic Potato Salad (revisited)

NOTE: Several years ago I posted a recipe for a potato salad with beets. Here’s the link: https://www.menupause.info/roasted-potato-beet-salad/. Today’s recipe that I made for our Fourth of July picnic last week is somewhat simpler, but still uses roasted potatoes and no mayonnaise. But feel free to add your own ingredients that you use for potato salad to make it more your recipe than mine! (My family really liked it without the mayo!) This dish can be made the day before and refrigerated til picnic time.



Utensils: Steamer basket and large pot, cutting board and knife, vegetable scrubber, cookie sheet, bowl for tossing/serving
Prep. Time: about 1/2 hour – 45 min.
Cooking Time: About 30 minutes: 10-15 for potatoes and green beans; 10-15 min. for oven
Categories: Vegan, gluten Free (GF), No Sugar Added (NSA)


3# Organic Fingerling Potatoes (Called Rainbow Gems) or New Potatoes, scrubbed, cut into chunks
2 cups organic green beans,washed, trimmed, cut into thirds to equal approx. 2 cups
1/4- 1/2 cup olive oil for salad + 1 -2 Tbl. for cookie sheet
salt & pepper to taste
Other herbs of your choice: dill, chives, za’atar
garnish with sesame seeds (optional)


  1. Pre-heat oven to 350-375 degrees F.
  2. Prepare potatoes as noted above and place in steamer inside large pot and steam for about 10 minutes. Potatoes should not be mushy. Allow to cool enough to handle. Keep water in steamer.
  3. Place par-cooked potatoes in bowl and toss with 1/4 cup olive oil. Place on cookie sheet. Bake for about 15 minutes, tossing at least once, then placing on low broil for about 5 minutes to brown.
  4. While potatoes are roasting, prepare green beans as noted above and steam for only about 5 minutes. remove and rinse under cold water to stop cooking process.
  5. When potatoes are browned to your liking (I like them crisp!), place them in the bowl and toss with additional olive oil, if necessary. Add green beans, salt, pepper, and herbs.
  6. Place in a serving bowl or same one used for tossing, top with sesame seeds, and serve warm or chilled.Yield: I made enough for 6 people and still there was enough salad to make “take home” containers.


These are the organic fingerling potatoes I used. Very colorful!



National Gardening Week

Since this is National Gardening Week, I thought I would post a photo of my patio garden, as I do almost every year, and feature an herbal salad dressing, using the chives you see in the large bin on the right. This plant comes up every year and stays viable for cutting into November, so it is the one herb I can count on.

But first, I want to invite you to go online to read Lisa Scottoline’s latest Chick Wit column in The Philadelphia Inquirer: Live, Life, Love section from Sunday, June 4th. In this week’s witty column entitled “I’m all (green) thumbs,” the lawyer turned writer riffs about middle-aged forgetfulness: “Welcome to gardening for the middle-aged, where you can’t remember what you planted….I did make a map of the garden, but I can’t remember where I put it.” Perfect!Fortunately, my patio garden is small enough that I don’t forget where I planted an herb, but then again, I am always misplacing the seeds somewhere in the house.

In Dr. Douillard’s (www.lifespa.com) list of plants, with their color, bloom time, taste and fragrance, CHIVES are listed as being in their prime in May and June, although my chives seem to be vibrant from spring through fall. My plant is green; however, the chart lists red to lavender to purple with a strong onion taste.

Here is a spring salad with my chive dressing. Enjoy the tangy taste. The dressing is almost the same color as the lettuce, so it’s hard to see, but you will definitely taste it, especially is you use half an organic lemon with the skin still on, instead of the juice of half a lemon.

Chive Alive! Dressing for Spring Salad

Utensils: Cutting board & knife, blender or food processor, bowl for tossing, serving bowl, container (ex. cream pitcher) for dressing.
Prep. Time: 15-20 minutes
Cooking Time: None!
Categories: Gluten-Free, Vegan



1/2 organic lemon, chopped into small pieces
(Note: You may also just squeeze the juice of half a lemon)
1/2 cup cold water
1/4-1/2 cup olive oil (start with 1/4 cup)
I peeled garlic clove

Salad (Feel free to use your own salad items.)

3-4 cups (or 1/2 head) salad greens (I used red-tipped Romaine)
slivers of radicchio
4-5 slices of leek
1/2  peeled avocado, sliced into bite-sized pieces
salt & pepper to taste (optional)
sprouts or micro greens for garnish and flavor


  1. In a food processor or blender, place chopped up lemon or lemon juice, cold water, 1/4 cup of the olive oil and peeled garlic clove and blend until lemon pieces are well macerated. If too thick, add more olive oil and buzz again. (This depends on the size of your lemon and how thick or thin you like your dressing and whether or not you use whole lemon skins or just the juice.) Set aside.
  2. Wash and dry greens. Tear into bite-sized pieces. Sliver the radicchio, slice the leek (white part mostly) and peel and slice the avocado. Toss, adding salt and pepper, if using. Place in an attractive serving bowl or on a flat platter.
  3. Right before serving, toss salad with a small amount of the dressing. Garnish with sprouts. Place extra dressing in a serving container for guests to add as needed.

    Variations: Substitute organic lime for lemon or a little of each. Add feta cheese in small pieces. Yield: One head of lettuce serves 8 people, so if you use half a head, you have four servings.

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