I had an opportunity to pack a delightful catered picnic for a friend, but I simply didn't want to do the 'same ole, same ole'... So I've kept the traditional entities: chicken, potato salad, coleslaw... But I've mixed it up a bit? It seems to me that EVERY family has their favorite version of a mustard based potato salad – so I made one with so little, it's actually white. Used a favorite recipe from America's Test Kitchen for American Potato Salad as a guide, except that I use plain non-fat Greek yogurt as a sub for half of the mayo. I've used this recipe for years, and it produces a red potato salad much like you buy at a deli – but just a touch better ? Add crispy bacon if you'd like... A touch more 'vinegary' than the family classic, and definitely less sweet – the 'trick', which I've used on pasta as well, is to add the vinegar and some seasonings to your freshly boiled potatoes so the flavors are well absorbed. I did these steps the night before, and then 'dressed' with the creamy sauce the day of the serving. Oh, and I omit the eggs... Now – since I hadn't used much mustard or any sweetness in the potato salad, why not in the slaw? So this sweet and sour recipe from Southern Food fit my bill. Honestly, once all your veggies are prepped, this goes together in just a few minutes, and then you chill for a couple hours before serving... A tad too much oil, if you ask me... so I drained some off before packaging. The chicken was simple – butterflied then grilled with a constant and generous basting of Salamida's State Fair Chicken Sauce . Cut down the middle for two generous servings. Done. And you know me – a little time left over, so what else can I do? Some garlic and cheddar biscuits - heck they only take a few minutes... I'll include a jar of those Horseradish Pickles for good measure. OH MY! I almost forgot!!! Dessert is that MOST enjoyable Lemon Ice Box Pie... Not a bad picnic, eh? Couldn't resist the 'portioned' plate that is so infamous at chicken barbeques... It WILL be enjoyed, I assure you!