Picnic Spuds

One of my first contributions to the Sunday meal was potato salad.  The cooked potato salad dressing I learned to make in junior high school is the best.  While many versions call for cooking the dressing in a double boiler, I found that it works fine in my non-stick saucepan providing I continuously stir it with a wire whisk.  

Cooked Potato Salad Dressing

(For 2 cups of salad)

Beat egg, sugar, flour, salt and dry mustard in a non-stick saucepan.  Bring to a simmer, stirring continuously with a wire whisk and cook until thick.
1 egg, beaten
1 teaspoon sugar
3 teaspoon flour
1/8 teaspoon salt
1/2 teaspoon dry mustard

Stir in water and vinegar.  Cook 1 minute longer, stirring constantly with whisk.
1/4 cup water
2 tablespoon vinegar

Remove from burner.  Mix in mayonnaise.
2 tablespoon mayonnaise made with olive oil. 
 

Our menu today featured meatloaf with a simple sauce of whole grain mustard and one pack of orange marmalade.  For dessert we enjoyed chocolate covered strawberries made by our friend Patty for the local farmers market.

To keep the foods at a safe temperature for transport, we pack surrounded by ice blocks in insulated containers.  The food is contained in shallow layers either in a glass container or ziploc back that transmits the cold temperature quickly.

It was especially gratifying to add the first of our snap peas to the salad and in the garnish.  This was my first experience with growing peas.

We enjoyed watching the pair of Eastern bluebirds gathering the picnic for their children at Stonewall Jackson Resort too.