W

hen my 
great-grandpar-
ents, steeped in the 
European tradition of using 
public spaces 
to their fullest, 
took my mother 
to “Kaspenten 
Park” as a child, 
she never con-
nected that it 
had any other 
name, like, say, 
“Cass Benton 
Park.” 
Unbeknownst to her, my 
mother began participating in 
a larger continuum of sum-
mer activities that, the world 
over, are somewhat alike. We 
search for places with a good 
breeze and a nice shady tree, 
with a waterfront view or a 
creek-side meadow, and we 
pack ourselves a picnic basket 
full of foods designed to last 
for the hike out. The Detroit 
waterfront is dotted with parks 
that provide plenty of space to 
spread out, to grill and to relax 

with your friends and loved 
ones, and so, too, are the lakes 
and parks of Metro Detroit.
Public spaces are often 
underutilized, but as we move 
into a world of increasing tem-
peratures, we won’t always be 
able to air-condition our way 
out of the stifling tempera-
tures. Better to understand 
how we beat the heat before 
everyone had climate control 
at their fingertips. A lot of that 
involves getting out into the 
open air at the right times of 
day and finding a shady spot 
to enjoy a breeze.

MUSTARDY ROASTED 
POTATO SALAD
Ingredients

2 lbs. waxy potatoes (white, red, 

gold, etc., just not Russet pota-

toes), cut into 1-inch cubes

2-4 Tbsp. vegetable oil

1 Tbsp. dried marjoram

2 tsp. paprika, plus more for gar-

nish

1 tsp. dried thyme

1 medium-sized yellow onion, 

grated over a strainer to retain 

juice

3 Tbsp. mustard powder

3 Tbsp. cold water

1 tsp. ground turmeric

1 Tbsp. whole mustard seeds, 

lightly crushed in a mortar and 

pestle

¼ cup prepared mayonnaise

1 Tbsp. sour cream

Kosher salt & freshly ground black 

pepper

Directions
1. Preheat your oven to 
425°F, and grab a sheet pan 

or two (if needed to hold the 
potatoes.) Line the sheet 
pan with parchment paper, if 
you have it.

2. Place the diced potatoes 
in a large bowl and add 
2 Tbsp. of vegetable oil. 
Toss to coat, then season 
with salt, pepper, marjoram, 
paprika and thyme. Add 
additional oil, if needed, 
to coat evenly. Toss well 
to spread the seasonings 
evenly across the potatoes, 
then pour them out onto 
the sheet tray in a single flat 
layer. Roast in the oven for 
10 minutes, then rotate the 
pan and keep roasting in 
10-minute increments until 
the potatoes are cooked 
through and browning 
slightly on the edges. Once 
the potatoes are cooked, 
remove them from the oven 
and allow them to cool. 

3. Meanwhile, in a small 
bowl, combine the mustard 
powder, turmeric and cold 
water. Mix well with a fork to 
combine and then set aside. 
In a bowl big enough to 
hold the potatoes, combine 
the crushed mustard seeds, 
mayonnaise, sour cream 
and ½ cup of grated onion 
(varying this amount to your 

Fun in 
 the Sun

Chef Aaron 
Egan
Contributing 
Writer

FOOD

Picnic Foods, Part 2

FROM THE HOME KITCHEN OF CHEF AARON

continued on page 44

AUGUST 25 • 2022 | 43

