Picnic Chicken Potato Salad Food

PICNIC POTATO AND CHICKEN SALAD CUPS

Steps:

• Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
• Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
• In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

COLD PICNIC POTATO SALAD

Steps:

• Boil the potatoes with the skins on until tender.
• Cool the potatoes.
• Cook the eggs until hard boiled.
• Cool and peel.
• Peel and slice potatoes into a large bowl.
• Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish.
• Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing.
• Blend well.
• Slice remaining eggs on top of salad.
• Sprinkle with paprika.
• Chill several hours.
• Serve.

PICNIC POTATO SALAD

Steps:

• Scrub potatoes. Cut in half if large.
• In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
• Drain; return potatoes to pot to dry over low heat for 30 seconds.
• Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
• Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
• Add finely diced celery and chopped green onions or sweet onion to bowl.
• Add red or green pepper and finely chopped pepperoni or kielbasa if using.
• Peel cooled potatoes.
• Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
• Dressing:.
• In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• Gradually whisk in oil until blended.
• Stir in parsley, if using.
• Pour dressing over potato mixture.
• Gently toss to coat well.
• Taste and adjust seasonings.

PICNIC FRIED CHICKEN

Steps:

• Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. , Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying)., In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.