Newlywed Vegetarian: Potato Salad--and the First Picnic of the Season!

Sorry for the radio silence the past couple weeks, y'all. Things have been very busy in the Webb household, and work has been busy too--which, if you've read other posts, you'll know is the only place I have regular access to the internet. So, blogging can be a little tough when work is busy.

On the bright side, though, it has been super nice out this past week+, and Hubby and I were able to have our first picnic of the season this weekend!

On the menu:

-"Turkey" wraps (with tofurkey lunchmeat)

-Potato salad (with a twist)

-Fruit salad

and

-Sparkling lemonade

I'm only going to post the recipe for the potato salad today, though.

My ex's mom introduced me to this recipe, and she got it from a restaurant whose name I can't remember, but wherever the heck this recipe originated, I like it!

Let's get down to it:

Prep time: 5 minutes

Cook time: ~10 minutes

Serves: 5-6

Ingredients:

5-7 medium to large red potatoes
3/4-1 cup mayonnaise (as needed)
1 cup scallions
1 cup canned sweet corn, drained
Salt to taste

Directions:

1. Cube your potatoes and boil until tender, about 10 minutes. Add to a large mixing bowl.

2. Plop in your mayonnaise. Everyone is very different with how much mayo they like in salads like this, so it's up to you how much you want to add!

3. Toss in your scallions.

4. Throw in your corn.

5. Mix it all up! If you want to add in any extra salt, now's the time to do it.

Then, package it up and throw everything into a picnic basket and go.

Set down a towel in the bottom of the basket.

Load up the food.

And your best fish plates and lemon/lime glasses.

And the rest of the food, some napkins, the lemonade, and some ice packs/oversized ice cubes. (They do double-duty for the lemonade, too!)

Pad it all with a your picnic blanket, and it's good to go!

We found a nice sunny spot with a good shade tree and set up a big ol' comforter blanket.