The Garden & Saucier
Trio of Picnic Salads
The Strategy:
A memorable dinner thrives on simple, time-honored techniques that let us prepare Trio of Picnic Salads with patience, focusing on the therapeutic pleasure of chopping fresh garden herbs and vegetables in a cool kitchen, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. A slow, cold rest in the refrigerator lets the starch networks and gelatin bonds strengthen, locking in the fresh flavors and preventing separation. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
What' s a picnic without potato salad, pasta salad and slaw? Without these classic American sides your picnic is just lunch outdoors. Try these twists on the traditional sides and feel free to create your own along the way.
Trio of Picnic Salads
Each Recipe Makes 2 Wraps, About 16 Pinwheels
Ingredients
- 2 pounds baby purple potatoes
- 1 pound baby red potatoes
- 2 large celery stalks, trimmed and diced, about ½ cup
- ¼ red onion, diced, about ⅓ cup
- 4 large radishes, trimmed and diced, about ⅓ cup
- 2 tablespoons chopped fresh dill
- 1 cup homemade or prepared mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon-style mustard
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ head red cabbage
- ½ head Nappa cabbage
- 2 large carrots, peeled and trimmed
- 1 large poblano pepper, seeded, veins removed
- ¼ red onion, peeled
- 1 tablespoon olive oil
- 2 ears of corn
- 1 cup homemade or prepared mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 pound baby pasta shells
- 2 pounds fresh broccoli florets, about 4 cups
- 1 cup sun-dried tomatoes packed in oil, drained
- 4 ounces Parmesan cheese, grated, about 1 cup
- Juice of 1 large lemon, about ¼ cup
- ¼ cup white wine vinegar
- 1 tablespoon Dijon-style mustard
- 2 garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ cup olive oil
- ½ pound medium fresh asparagus spears, trimmed, about 16
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 8 ounces smoked salmon
- 8 ounces cream cheese, room temperature, 1 cup
- 2 tablespoons capers, drained
- ¼ small red onion, peeled
- 2 (10-inch) flour tortillas
- 4 ounces cream cheese, room temperature, ½ cup
- ½ cup homemade or prepared mayonnaise
- 1 large avocado, pitted and peeled
- Juice of ½ lime, about 1 tablespoon
- 2 (10-inch) flour tortillas
- 8 slices provolone cheese
- 8 slices roasted turkey
- 10 to 12 cornichons, chopped
- 8 ounces cream cheese, room temperature, 1 cup
- 1 cup sauerkraut
- 1 tablespoon prepared Thousand Island dressing, plus 1 cup for pinwheels
- 2 (10-inch) flour tortillas
- 8 slices corned beef
- 8 slices Swiss cheese
Instructions
- Bring a pot of salted water to boil over high heat. Add the potatoes and cook until soft, about 10 to 15 minutes.
- Drain the potatoes and cool slightly. Cut the potatoes into ½-inch pieces and place into a bowl. Add the celery, onion, radishes and dill. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a separate bowl.
- Pour the sauce into the bowl with the potatoes and toss to coat all of the veggies. Cover and chill until ready to serve.
- Toasted Corn and Poblano Slaw Use a food processor to shred the cabbages, carrot, pepper and red onion. Place all of the vegetables into a large bowl. Heat the olive oil in a skillet over medium high heat. Cut the kernels from the corn and place into the pan.
- Cook until the kernels are just golden, about 3 to 5 minutes. Pour the corn into the bowl with the veggies. Whisk together the mayonnaise, sugar, vinegar, sour cream, salt and pepper in a small bowl. Pour the dressing over the vegetables. Toss to coat. Cover and chill until ready to serve.
- Pasta Primavera Salad Cook the pasta in salted, boiling water until al dente, about 10 minutes. Drain and rinse with cold water. Pour the pasta into a large bowl. Steam the broccoli florets until crisp-tender. Roughly chop and add to the bowl.
- Chop the sun-dried tomatoes and add to the bowl. Pour the cheese into the bowl. Whisk together the lemon juice, white wine vinegar, mustard, garlic, salt and pepper. Slowly whisk in the olive oil. Pour the dressing over the salad and toss to coat. Cover and chill until ready to serve.
- Sunday Best Dressed Want to WOW your pals at your next picnic? Use Chinese take-out containers to transport salads like these. The ones you find in craft stores are pretty, but they often aren't designed to hold food. You'll need to buy food-safe containers in bulk from a paper/box company.
- Trio of Picnic Pinwheels Wraps meet tea sandwiches in these bite size finger picker-uppers. It' s the perfect appetizer for a lazy day at the beach or park. These pinwheels can be made in advance and sliced at the table.
- Smoked Salmon Pinwheels Warm a grill pan over high heat. Toss the asparagus with the olive oil, salt and pepper. Grill the spears until crisp-tender, about 4 to 5 minutes. Place the salmon, cream cheese, capers and red onion into the bowl of a food processor. Pulse to combine. Lay the tortillas onto your work surface.
- Spread each one with salmon spread. Lay the asparagus over the top. Roll up the tortillas over the filling. Wrap in plastic and chill in the fridge for at least 30 minutes or until ready to slice.
- California Pinwheels Place the cream cheese, mayonnaise and avocado into the bowl of a food processor. Sprinkle with lime juice.
- Pulse to combine. Lay the tortillas onto your work surface. Spread each one with avocado spread. Lay the cheese and turkey slices over the top. Sprinkle the cornichons in a line over one edge of the filling. Roll up the tortillas over the cornichons and filling. Wrap in plastic and chill in the fridge for at least 30 minutes, or until ready to slice.
- Ruben Pinwheels Place the cream cheese, sauerkraut and 1 tablespoon Thousand Island dressing into the bowl of a food processor. Pulse to combine. Lay the tortillas onto your work surface. Spread each one with the cream cheese/ sauerkraut spread. Lay the corn beef and Swiss cheese slices over the top. Spread with a layer of Thousand Island dressing.
- Roll up the tortillas over the filling. Wrap in plastic and chill in the fridge for at least 30 minutes, or until ready to slice.
Sunday Swaps
Of course you can use prepared deli meats for your picnic pinwheels, but do not hesitate to incorporate your leftovers. The recipe for Slow Cooker Corn Beef and Slow Cooker Rotisserie Chicken are perfect pinwheel starters!
The Heart of the Table
As the rich, cool scent of fresh garden aromatics and the colors of this trio of picnic salads fill the room, it becomes the cool focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a set of matte-finished ceramic salad plates chilled beforehand
- a flexible high-carbon stainless steel fish spatula with a walnut handle
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a flexible stainless steel slotted turner with a walnut handle
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
Neighborly Grace
- THE PRESENTATION: Serve the dish on a hand-thrown, matte white ceramic pedestal plate, positioned off-center over a draped runner of French raw linen in a muted oat hue. The natural, rumpled texture of the linen offsets the fresh geometry of the dish. Rather than a heavy garnish, the plate is minimally adorned with a light dusting of herbal powder and fresh edible blossoms. Individual plates are hand-glazed stoneware in a soft grey, accompanied by polished matte-gold utensils and washed linen napkins.
- THE POUR: To accompany the fresh, vibrant textures of the Trio of Picnic Salads, we suggest a dry French Sauvignon Blanc or a crisp, mineral-forward Rosé. The wines present ripe gooseberry, fresh herbs, and wet stone notes that mirror the grassy, green, and fresh cream profiles of the dish. Serve chilled at 45°F in a slender white wine glass. For a premium non-alcoholic alternative, offer a chilled sparkling mineral water infused with fresh cucumber ribbons, mint leaves, and a lemon wedge, served at 38°F in a tall, chilled tumbler. The cooling cucumber and aromatic mint provide a refreshing palate cleanser.
- THE VIBE: Set a sophisticated, relaxed tone in a dining room overlooking the water, with the lighting kept soft and indirect, relying on the natural evening glow supplemented by beeswax tapers. The soundtrack is a low-volume stream of mid-century acoustic jazz—featuring artists like Miles Davis, Bill Evans, and Chet Baker—providing a refined backdrop that never competes with the conversation. A gentle ocean breeze rustles the sheer linen curtains, carrying the subtle, fresh scent of saltwater and potted jasmine. Guests gather close around a solid oak table, engaging in warm, slow-paced culinary dialogue under the soft light.