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National Picnic Day

Today is the perfect day to venture outdoors with a basket brimming with delightful goodies. It’s a chance to soak up the sunshine, revel in the crisp, clean air, and create cherished moments with those dear to us. Let’s embrace the joy of simple pleasures and the warmth of good company. 🌞🧺

According to, "it seems that the word for picnic may have been derived from the French word “pique-nique”, which may have described something more elaborate involving a lot more drink and a lot less food. But the concept has evolved over time to simply describe an experience where food is enjoyed outside – and a nice bottle of wine can certainly be part of this!

Picnic baskets, picnic blankets, coolers and camping chairs might all be part of a picnic now. Add a football, a guitar or a hammock to relax in and the picnic can become an amazing event.

Whether simple or elaborate, including a seven course meal or just some sandwiches from a convenience store on a park bench during a lunch break from work, National Picnic Day is here to pay homage to the concept of this fun and unique departure from normal and boring eating."

In honor of today, here's a few ways you can pay homage:

📍Organize a community picnic.

📍Go on a picnic.

📍Try this recipe: PICNIC POTATO SALAD


  • 3 pounds small red potatoes, cut into 1-inch cubes

  • 2 1/2 teaspoons salt, divided

  • 1 cup sliced celery

  • 1/2 cup red onion, chopped

  • 4   hard-cooked eggs

  • 1 cup refrigerated French onion dip

  • 1 tablespoon packed brown sugar

  • 1/4 teaspoon coarsely ground black pepper

  • Celery leaves and red onion wedges (optional)


  1. Place potatoes in (4-qt.) Casserole. Cover potatoes with water; add 1 teaspoon of the salt. Cover; bring to a boil and cook 8-10 minutes or until tender. Drain using large Stainless Mesh Colander; cool completely.

  2. Slice celery using Chef's Knife. Chop onion and 3 of the eggs using Food Chopper.

  3. Combine onion dip, brown sugar, remaining 1 1/2 teaspoons salt and black pepper in large Bamboo Fiber Mixing Bowl. Add potatoes, celery, onion and chopped eggs; mix gently with Mix 'N Scraper®. Cover with lid; refrigerate at least 2 hours or overnight.

  4. Transfer salad to chilled Chillzanne® Bowl. To serve, slice remaining egg with Egg Slicer Plus®; place on top of salad. Garnish with celery leaves and red onion wedges, if desired.

Yield: 12  servings

Nutrients per serving:

Calories 160, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 85 mg, Carbohydrate 24 g, Protein 5 g, Sodium 620 mg, Fiber 2 g

Your Pampered Chef Cook's Tips:

Cool drained potatoes in colander quickly by placing under cold running water.

This potato salad can be prepared up to 1 day in advance.

To keep salads cold for picnics or potlucks, transfer salad that has been chilled overnight into a chilled Chillzanne® Bowl. The bowl contains a unique food-safe gel that keeps foods cold for hours. For best results, place the bowl in the freezer for at least 4 hours or overnight before using.



CHEF’s KNIFE: #100838



MIX “N” SCRAPER: #1657



Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: Potato salad gets a lift of flavor with ready-made onion dip. It’s easy, delicious and so much better than the traditional deli version, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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