Help Me Build a Contemporary Picnic Menu
Beyond the meat, I have never really enjoyed picnic food. So, for an upcoming park picnic for about 50 people, I'd like to put the traditional macaroni salad and deviled eggs aside and modernize things a bit. Here's the trick: I want to keep some of the traditional favorites by name, but just change up the ingredients and prep. So there might still be potato salad; it just won't look creamy white and mushy.
We're good on the meats; it's the sides I could use your help with. Any ideas and recipes?
This is a great potato salad recipe (red, white and blue potato salad) with three kinds of potatoes--red, purple/blue and white rose--and blue cheese:
I've made deviled eggs with smoked salmon and capers that were really good. Or as an ethnic twist, some smokey chipotle or poblano chiles and pork.
My dad used to make a great potato salad with little red potatoes quartered, sliced green onion, finely sliced jalapeno, S&P, cottage cheese and I think a little mayo. It was great with ribs and other grilled meats.
I love quinoa salad, prepared as you would tabuleh.
I really like sesame coleslaw - use Napa or Savoy cabbage, carrots, cucumber, red pepper, and a dressing of tahini, sesame oil, lemon juice, garlic, and top with sesame seeds. If any vegetarians this goes great with sesame-marinated or baked tofu. And I second the tabbouleh, I like to add chickpeas and feta too.
Instead of cabbage use fresh peas to make coleslaw
BBQ Fondue (melt chocolate in a metal pot and create a fruit for dippin platter
Curried peanut potato salad:
Red potatoes (unpeeled) - green onions - spanish, salted peanuts. Dressing of mayo, crunchy peanut butter, peanut butter, cider vinegar. Mix-in some of the Spanish peanuts, reserve the rest to scatter over the top just before serving (for extra crunch).
Tuna macaroni salad:
Tuna, pasta, fresh veggies (onions, bell peppers), marinated artichoke hearts and hearts of palm, vinagrette dressing.