As we all enjoy this perfect weather over these next few weeks, most of us will no doubt be partaking in some wonderful picnics. El Matador, the Santa Monica Mountains, even a little trip down to Griffith Park, perhaps a late-night flick at Cinespia… It’s all about the picnic.

And what says summer picnic more than potato salad?

Nothing, that’s what.

Well Serious Eats has a fantastic-looking recipe that features my favorite ingredient: stuff from the local farmer’s market! Yes, I just happen to be an adherent to the slow food movement, so anything local, sustainably-raised and organic will certainly win points in my mind.

Market Baby Potato Salad

• 1 1/2 pounds baby potatoes, washed*
• 6 eggs
• 5 slices thick-cut bacon
• Celery hearts from one bunch celery, washed, thinly sliced
• 1/2 small red onion, finely diced
• 10 cornichons, thinly sliced
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• Fresh chive, minced
• Fresh thyme, picked
• Vinegar (for soft-boiling eggs)
• Salt and pepper, to taste

* Ideally, all of your potatoes will be nice and small. If you have some bigger ones, just cut them up get everything at an even size.

1. Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked completely. While that’s going on:

2. Soft-boil your eggs. Start them in a pot with cold water, with a splash of vinegar and salt. Bring to a boil, then low simmer for ten minutes. Immediately drain and rinse with cold water. Peel. Dice.

3. Cut your bacon into small little bits (aka lardons). Cook on medium heat until nice and crispy. Drain out the fat.

4. Combine everything in a big bowl. Season to taste.

Recipe via Serious Eats, photo by  ExperienceLA

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