Picnic Time: Summer Favorites for the Perfect Herbal Picnic

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Cook and peel the potatoes. Dice them when they’re nearly cooled and douse them liberally with apple cider vinegar. Pouring on vinegar while the potatoes are still warm allows the vinegar to soak in.

Add Garlic Mayo, fresh tarragon and chopped onion. Season with salt and pepper to taste.

Mix thoroughly and refrigerate overnight to allow flavors to blend.

GARLIC MAYONNAISE

Making mayonnaise in a food processor, blender or with a handheld immersion blender is easy. Use it for potato salad, to top off grilled asparagus or as an artichoke dip. Once you’ve had homemade, you’ll never go back to the store-bought stuff. For a special ice-breaking activity at a dinner party, give each guest a glass of wine, these ingredients, and a mortar and pestle, and let them make the mayo by hand!

Serves 4 to 6

1 tablespoon apple cider vinegar
1 large egg
4 or more cloves garlic, pressed
1 tablespoon Dijon mustard
11/2 cups oil
Salt and pepper to taste

Place the vinegar, egg, pressed garlic and mustard in a food-processor bowl and turn it on. With the machine running, slowly pour the oil in a steady stream through the top.

Although it defies logic, the more oil you add, the thicker the mayo becomes. Season with salt and pepper.

HERB FRIED CHICKEN

Of all the fried chicken recipes I’ve encountered—and I make a point of tasting fried chicken at any opportunity—I like this one best. The flavor-packed crust has plenty of texture (from the oats and herbs) and colorful specks of green.

Serves 4 to 6

2 cups flour
1/2 cup rolled oats
1 tablespoon garlic powder (fresh garlic burns when fried)
1 tablespoon salt Freshly ground pepper, to taste
1 teaspoon red pepper flakes
1/2 cup parsley leaves, chopped
6 to 8 sprigs fresh sage leaves

1 sprig fresh rosemary leaves
4 to 5 sprigs fresh thyme leaves
5 to 6 sprigs fresh basil leaves
6 egg whites
1 tablespoon Dijon mustard
1/2 cup beer
Canola oil for frying
1 whole frying chicken (cut up) or 2 to 3 pounds of tenders, drummettes or drumsticks (remove skin if desired)

In a food-processor bowl, combine flour, oats, garlic powder, salt, black and red pepper, and all herbs. Pulse just until ingredients are thoroughly mixed and herbs are in large, still-discernible chunks. (You want texture and color here.)

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