red white and blue potato salad Archives

Perfect Potato Salads for Summer Entertaining

Way back in 2007 when I started this blog I posted an Italian potato salad, fast forward almost twelve years later ( still can’t believe it’s been that long!) and I still continue to make it.

Italian potato salad is such a classic dish, it’s the perfect side so it’s great for parties, picnic’s and celebrations. There’s no mayo involved so no need to worry about anything spoiling as it sits out at your party.

The photo above is a crowd size amount that I made for a family cookout that I was having. Don’t get caught up on amounts and exact measurements when making this, it’s a simple process it’s all about visual balance and your taste preference as far as seasonings go.

I used those teeny red, white and blue potatoes, I like the different colors, but you can certainly use all red which is more a traditional Italian potato salad.

Since 2007 I’ve changed up my recipe a bit. I always use to boil my potatoes but now I roast them. Don’t get me wrong, boiling is fine but I much prefer the taste of a roasted potato, plus I don’t like the texture of a some what mushy potato, but again, that’s just my preference, but I would encourage you to try it this way by roasting the potatoes, plus I think the presentation looks much nicer.

1. The ingredients in my Italian potato salad are: Roasted potatoes, some sliced, some whole depending on how big they are, roasted at 425F until fork tender.

2. Steamed green beans, I prefer haricort verts, red onion rings, kalamata olives and sliced cherry tomatoes.

3. Place everything into a large bowl and season with salt and pepper, granulated garlic and oregano, taste as you go to your liking.

4. The dressing is: 3 parts olive oil, 1 part red wine vinegar, 1 t. dijon, 1 garlic clove, 1 t.oregano, salt and pepper and a squeeze of fresh lemon. Whisk it up, drizzle and toss. Place the salad onto a nice platter.

Next is my Red, White and Blue potato salad, perfect for the 4th of July! Again I used those teeny colored potatoes and when you cut them in half the vibrant color really shows through.

1.These are roasted as well in a 425F oven, drizzled with olive oil along with chunks of sweet red bell pepper, finished when fork tender.

2. When they become fork tender, which doesn’t take long, toss them into a bowl and add chopped red onion or shallots, snipped chives, sliced scallions, fresh parsley, salt and pepper to taste with lots of grated strands of lemon

3.Whisk up fresh squeezed lemon and olive oil for your dressing and pour it all over and toss, as it sits it just gets better and better as all the flavors start to absorb.

Next up is this Grilled Sweet Potato Salad, If you never grilled sweet a potato you’re missing out. Cooking sweet potatoes this way gives them a crisp charred edge and a slight smokiness that contrasts well with the sweetness of the potatoes, it’s delicious and a nice change.

Preheat grill to medium. Peel sweet potatoes and slice into 1/2 inch thick rounds. Place on a grill that has been sprayed with olive oil spray.
Also on the grill add some colored mini peppers and a couple of ears of corn because these will all be added to the salad along with the sweet potatoes. Remove when tender and slightly charred.
When everything cools down, shuck the corn, slice the mini peppers and toss them into a large bowl with some chopped parsley, green onion and arugula.
Arrange everything onto a pretty platter and drizzle with the dressing.
Honey Mustard Vinaigrette: 1/2 cup olive oil, 2 T. apple cider vinegar, 2 T. Dijon, 1 T. honey, 1 garlic clove, whisk all together. Feel free to double or triple the recipe.

All of these potato salads are a nice addition to your summer buffet table, they can sit out safely and they all taste delicious at room temperature, so enjoy!

Follow me on Instagram to see what else I’m cooking up during the week.

Summer Entertaining with Grilled Whole Fish

Are you intimidated by the thought of grilling a whole fish? Don’t be, the entire process is actually very simple! The most important thing you can do is to buy your fish from a reputable source and become friends with your fish monger. I trust the guys at my Whole Foods, in fact I told them that I wanted to grill a whole fish and they gave me a couple of suggestions, on the day I was there it was either sea bass or red snapper, to which they highly recommended the snapper, so that’s what I went with.

Your fish monger is your friend, he will do all the dirty work for you, he’ll scale, gut and remove the gills and all you have to do is take it home, stuff it, and stick it on the grill! I told you it was easy!

When you get it home make three or four diagonal cuts on the top of both sides straight down to the back bone, not only will it ensure even cooking but you’ll be able to tuck lemon slices and shaved garlic inside the slits like I did. Open up the cavity and drizzle good olive oil inside, salt and pepper then stuff it with your favorite herbs, more lemon and a few tomato slices, finish by rubbing the whole fish with olive oil, both sides. It’s that easy, no measuring, just go for it!

Place your fish on a hot oiled grill on low direct heat, flipping only once and cooking until completely opaque, about ten or so minutes per side. (my 2 lb. fish took about 25 minutes). Some of the skin might stick to the grill and peel off when you flip it over but for the most part it will stay intact and the skin will hold everything together and protect the meat from the flame.

The end result is so delicious, a slightly smoky, moist but yet firm, sweet subtle flavor infused with herbs, lemon, tomato and garlic. So good!

Feel free to drizzle more olive oil on top to finish it off. Oh and if the eye creeps you out like it did me, cover it with a basil leaf!

Keep your side dishes simple because the fish is really the show stopper. Since it’s 4th of July weekend how about my Red, White and Blue Potato Salad? (recipe below).

This would go really nice with the fish. Roasted small red, white and blue potatoes along with roasted red pepper chunks, onions, parsley and lots of lemon zest all tossed while it’s warm in an olive oil and lemon dressing.

Or how about a colorful healthy Quinoa Tabbouleh with Kale and Grilled Vegetables this would be a wonderful side as well plus can make it the day before, and that’s a good thing!

Cook 1 cup of rinsed quinoa with 2 cups of water, cool it down, then add any grilled veggies you want, I used red and yellow pepper, zucchini, yellow squash, eggplant, then to that I added red onion, 1/2 can of chick peas rinsed, sliced grape tomatoes, lots of curly kale and parsley, all tossed in a lemon and olive oil dressing. Sorry, no exact amounts, just add in as much as you want, you’ll know when to stop.

Or you just might want to keep it real simple by making a layered Tomato, Avocado and Fresh Mozzarella Salad, just be sure to top it off with some good quality olive oil and fresh chopped fragrant basil, a summer staple for sure!

Have a Happy, Healthy 4th!

Red, White and Blue Potato Salad

Ingredients

2 lbs. assorted small red, white and blue potatoes cut in half
1 large red bell pepper cut into 1 inch dice
½ red onion sliced thin
4 scallion, sliced
handfull each of chopped parsley and chives
zest of 2 lemons
lemon and olive oil dressing

Instructions

Coat potatoes with olive oil, salt and pepper and roast at 425 F. until fork tender.
Roast the chopped red pepper at same temp in a separate pan while potatoes are roasting, until tender.
When potatoes and peppers are done, toss into a bowl and add the rest of the ingredients, parsley, chives, scallions, red onion and zest, toss well and season with salt and pepper.
Drizzle on desired amount of lemon and olive oil dressing.
LEMON AND OLIVE OIL DRESSING
Start with fresh squeezed lemon juice, about 3 tablespoons, a small smashed garlic clove, whisk in good olive oil, salt and pepper. Taste it as you go along checking for the right balance of juice vs olive oil, you’ll know when you get it just right!