MMM…potato salad…coleslaw…BBQ…buns! This is everything great about picnic food rolled up into one simple recipe.
I haven’t been doing write-ups lately because I’m so bored writing about dinner. UGH. There are only so many ways you can talk about poaching chicken. But I will get to my goal of 40 dinners – I can do this! This is the year I set out to finish projects and by god, I will get to 40!
So – this Blue Apron recipe had high expectations. Don’t you just want to stuff your face in all of that? Usually when something looks amazing in the recipe card photo, the outcome is never as good as your imagination. It’s why even supermodels get dumped, right? No, don’t follow that comparison.
The potato buns they sent were as good as promised! They stayed fresh and soft after a day in the fridge and two days in transit. There were probably some kinds of preservatives in there like in most grocery store bakery items, but we don’t have to fight that particular battle now. Let’s just enjoy them for the fluffy flavor pillows they are.
The ingredient and prep time was quick and simple. The first step was poaching and shredding the chicken. During that process, I washed and cut the potatoes, cabbage, radishes, and scallions, and combined the mayonnaise and mustard which was used in both the coleslaw and potato salad sides.
My opinion of both sides was rather, “meh”. The coleslaw was a little too vinegary for my taste and it’s a nitpicky thing, but radish in coleslaw looks better when it’s finely sliced. Just my opinion. The potato salad was okay, but again with the nitpicks, I think potato salad is something better served cold. If I had more time and didn’t have a hungry family to feed, I would have chilled it in the fridge for a couple hours. The BBQ chicken was decent but I’m a little disappointed that Blue Apron included a jar of already made BBQ sauce. In Blue Apron style, I would have expected to whip up some of my own!. Granted, this did cut down on the meal prep-time but if I know my generic grocery store BBQ sauces, this tasted like the Sweet Baby Ray’s brand. That’s my guess and while that’s all good, this added to the “hmm, could have picked up these ingredients and made this one myself” factor.
Points for being a recipe we all enjoyed, kids included, on a hot summer evening out on the deck and for being quick and easy to whip up in a pinch. Yes, I know it’s not “officially” summer yet, but screw your solstice; summer begins June 1st in the Northern Half of the world so sayeth me.