Schlitterbahn loves families and the proof is in the ice chest – families can save by bringing their own ice chest to the park! Bringing in an ice chest does more than save money for your family, especially if you have fussy eaters! As someone who is always VERY price conscious, I love that they really let you pay for a ticket and that’s in. You can bring in an ice chest full of food and drink and parking is free.
Mom’s Ice Chest Challenge Recipe
This recipe was inspired from my friend Bonnie Walker at SavorSA.com when I was trying to figure out what to serve with Maine lobsters that I had the fortune to be able to buy in bulk when Groomer’s Seafood has their annual Lobster Fest (when 6,000 lobsters are flown in from Maine.)
Although we ate this pesto potato salad with corn on the cob and a stack of steam lobsters, I think this would be perfect packed into a cooler to be enjoyed across Schlitterbahn’s beautiful watermarks! You don’t have to worry about mayonnaise quickly spoiling in the sun, it’s wonderful fresh and cold. Very refreshing.
(This is also a great when your basil plant runs amok and you need to use some of it quickly.)
Pesto Potato Salad
- 8-10 red potatoes, scrubbed hard but not peeled and quartered
- 10 tablespoons fresh basil pesto
- 1-2 tablespoons vinegar rice vinegar
- 1-2 teaspoons German style mustard
- 5 tablespoons shallots
- Salt and Pepper to taste
- 2 tablespoon grated Parmesan cheese
- Fresh basil cut into thin slices, plus some for garnish
Cover potatoes with water and bring to a boil on the stove, simmer until tender to a fork spearing. Drain and let cool.
In a small bowl, combine the pesto, vinegar, shallots, mustard, pepper and salt, to taste. Gently add this mixture to the warm potatoes (I use my hands for better equal coverage…)
Garnish with Parmesan cheese, thinly sliced basil. Chill or serve. Better day ahead.
Adapted from Humble Foods:
- 8 ounces fresh basil leaves
- 1 pound Parmesan cheese, shaved or grated
- 8 ounces walnuts
- 2 ounces fresh, peeled garlic
- 2 1/2 cups extra virgin olive oil
- 2 teaspoons kosher salt or sea salt
Combine all ingredients in a food processor and blend until desired consistency is achieved. Use immediately or freeze for later. It will last about six months in the freezer, too.
Makes about a quart of pesto.