Picnic Salad

Although I love all the old picnic standards like baked beans, potato salad and the like; I really like to take something different to the pot luck dinner. This is one of those seemingly rare combination of ingredients that provides a fabulous mix of flavors.

Servings: 12     Prep time: 30 min     Cooking time: 6 min
Utensils: Large mixing bowl, sauce pan with lid, 1 qt serving dish

4 eggs - hard boiled, cooled, peeled & diced
2 cans red kidney beans - drained 7 rinsed
cup green onions (4 to 6) - chopped
1 cup celery - chopped in small pieces
cup sweet pickles - chopped in small pieces
1 cup cheddar cheese - grated
1 cup sour cream
tsp cumin
salt & fresh ground pepper to taste

Directions

Hard boil the eggs, cool and peel. Dice the eggs and fold in all of the above ingredients. Refrigerate at least 2 hrs. As with all picnic items, keep them cool and don't allow dishes to sit in the sun.

Alternative Recipe Ideas

Honestly, I love this salad just the way it is and have never altered it once I got the mix I liked. The only thing I change now and then is up the number of hard boiled eggs to make it more of an eg salad. In the future I may try adding one or two of these: 1 tsp stone ground mustard; chopped chives, garlic or fresh herbs; cayenne; black beans or chili beans. You can blog me if you stumble upon something amazing.

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This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
RockyCreekValley.com