Barbecue Side Dishes

We had some friends over for a barbecue this weekend, and these 2 salads rounded out the meal. Both can be outside for extended periods of time (the potato salad isn’t mayo-based), so it’s perfect for your 4th of July barbecue this weekend.

Potato Salad with Dijon, Red Onion, and Herbs
I love potato salad, but the ones that are mayo-based are always so heavy. This one packs so much flavor from the dijon and white wine vinegar, so the heavy dressing isn’t necessary.

I used the lemon basil from our Greenling box this weekend, but I’ve also used flat-leaf parsley when I’ve made this before.

Adapted from NY Times

Ingredients:

  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. lemon juice
  • 2 tsp. dijon mustard
  • 2 finely minced garlic cloves
  • Pinch of salt
  • 2/3 c. extra-virgin olive oil
  • 4 large red potatoes
  • 1/3. c. finely minced red onion
  • 4 Tbsp. chopped flat-leaf parsley or basil
  • 4 oz. goat cheese, crumbled

Directions:

  • Remove the potatoes’ skin, if you like (I don’t). Cut the potatoes into small chunks. Boil for 10-12 minutes. Set aside.
  • Whisk together the white wine vinegar, lemon juice, garlic, and salt. Gradually add the extra-virgin olive oil. Set aside.
  • Blend the flat-leaf parsley and red onion. Set aside.
  • Thirty minutes before serving, pour the dressing over the potatoes and add the red onion/parsley mixture. Let the flavors marinate together, then top with goat cheese right before serving.

Verdict:
The salad is light, but very flavorful. The white wine vinegar and dijon give it a nice bite, and the goat cheese gives it a creamy mouthfeel. The parsley really brightens up the whole dish.

Macaroni Salad
This recipe is a remnant of my childhood when one of my favorite meals was pasta with italian dressing. Same concept, plus veggies.

Ingredients:

  • 1 lb. cooked short pasta
  • ~1/2 c. Italian dressing
  • Variety of veggies. I used a cucumber, a patty pan squash, a summer squash, and a pint of Juliette tomatoes, all of which came from our Greenling box this week. You could grill or roast them if you like, but raw is fine also.

Directions:

  • Combine all of the ingredients in a bowl and toss to coat. Serve at room-temperature.

Verdict:
A completely different direction from the potato salad, this is a much simpler dish that really highlights the freshness of the veggies. It’s so quick to prepare and can be made a few hours in advance if you’re strapped for time.

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