Labor Day weekend is usually packed full of end of summer events: festivals, parades, cookouts, picnics, etc. No matter how you celebrate there is usually some food involved. Those of you who know me, know that I like to entertain - when I entertain I can control what I'm eating and not feel bad about passing on a dish that includes things normally not found in my everyday diet. I hope I'm not being taken off of invite lists as we speak, but paying attention to what I eat doesn't end because I've been invited to someone's home for a gathering.
Picnics and cookouts tend to be culprits for showcasing heavy side dishes that could be meals on their own. Not only is there typically way too much food, but the tables are filled with salads caked in mayo, jello mixed with fake whipped toppings and cakes, cookies and desserts galore! While those things are fine every now and again (except jello - I don't understand how people eat that), eating a ton of it in one sitting (and then going back for seconds or thirds) means a heavy crash later.
I'd rather enjoy the company at a cookout and not feel like I need a pair of elastic-waist pants or a nap.
If you're headed out this weekend, and still looking for a wholesome side dish to bring, look no further. This salad has all of the classics of summer, but can really be made with whatever fresh veggies you have laying around. Carrots? Sure. Zucchini? Absolutely. Green beans? Toss 'em in.
It really is that versatile.
Garden Potato Salad
serves 4-6
1 lb. baby red potatoes, cubed and cooked
4 ears of corn, husked, cooked and cut off of the cob
1/4 c red onion, minced
mixed baby bell peppers, minced (or one of your favorite colored pepper)
cherry tomatoes, quartered
fresh herbs: parsley, cilantro, green and purple basil
salt & pepper
4 T apple cider or champagne vinegar
1/4 c olive oil
Cube your potatoes and add to a pot of cold, salted water. Bring to a boil and cook until tender (about 10 min). Remove from the pot with a slotted spoon and set aside to cool. Bring the remaining water back to a boil and add your ears of corn. Cook for about 5-7 min or until tender. Remove from the pot and let cool.
Meanwhile chop all of the remaining veggies and herbs and add to a large mixing bowl. Cut the kernels off of the cobs, add the corn and potatoes to the mixing bowl.
In a smaller bowl, whisk your vinegar and olive oil. Season with salt and pepper and pour over the potato salad. Sprinkle with fresh herbs.
Picnics and cookouts tend to be culprits for showcasing heavy side dishes that could be meals on their own. Not only is there typically way too much food, but the tables are filled with salads caked in mayo, jello mixed with fake whipped toppings and cakes, cookies and desserts galore! While those things are fine every now and again (except jello - I don't understand how people eat that), eating a ton of it in one sitting (and then going back for seconds or thirds) means a heavy crash later.
I'd rather enjoy the company at a cookout and not feel like I need a pair of elastic-waist pants or a nap.
If you're headed out this weekend, and still looking for a wholesome side dish to bring, look no further. This salad has all of the classics of summer, but can really be made with whatever fresh veggies you have laying around. Carrots? Sure. Zucchini? Absolutely. Green beans? Toss 'em in.
It really is that versatile.
Garden Potato Salad
serves 4-6
1 lb. baby red potatoes, cubed and cooked
4 ears of corn, husked, cooked and cut off of the cob
1/4 c red onion, minced
mixed baby bell peppers, minced (or one of your favorite colored pepper)
cherry tomatoes, quartered
fresh herbs: parsley, cilantro, green and purple basil
salt & pepper
4 T apple cider or champagne vinegar
1/4 c olive oil
Cube your potatoes and add to a pot of cold, salted water. Bring to a boil and cook until tender (about 10 min). Remove from the pot with a slotted spoon and set aside to cool. Bring the remaining water back to a boil and add your ears of corn. Cook for about 5-7 min or until tender. Remove from the pot and let cool.
Meanwhile chop all of the remaining veggies and herbs and add to a large mixing bowl. Cut the kernels off of the cobs, add the corn and potatoes to the mixing bowl.
In a smaller bowl, whisk your vinegar and olive oil. Season with salt and pepper and pour over the potato salad. Sprinkle with fresh herbs.
This salad can be eaten warm (delicious) or refrigerated until later and served cool or at room temperature. No matter how you eat it, the tanginess from the vinegar and sweetness from the corn give this potato salad a refreshing facelift!
However you're celebrating this weekend, enjoy!
However you're celebrating this weekend, enjoy!
XoXo,
Nicole
Nicole
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