We’ve been grilling a lot this summer — correction — my husband has been grilling a lot this summer. I’m the sous chef in the nice air conditioned kitchen marinating the meats, prepping the vegetables, and making all the side dishes while he swelters in 100 degree plus weather over the hot coals. Seriously, he actually grilled outside for a couple of hours during the heat wave here last week where we had record highs of 104 degrees (with humidity, it felt closer to 109).
Two side dishes I’ve been making which go quite well with the grilled vegetables and meats we’ve been having are an Asian slaw that I concocted that is both sweet and savory, and a Dijon and olive oil based potato salad with lots of fresh herbs.
The potato salad is based on a recipe from The Barefoot Contessa Cookbook, but I altered it by greatly reducing the olive oil by more than half. She tends to have a heavy hand when it comes to olive oil and butter, that Ina Garten!!
With the “leftover” bunch of parsley, I’ve been making Tabouleh also — another great summer side salad!
Hope you enjoy them.
French Potato Salad
2 lbs. Yukon and Red Bliss potatoes (I just used Yukon)
kosher salt and pepper
2 tablespoons chicken broth
2 tablespoons dry white wine
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar or white vinegar
1/4 cup chopped scallions
1/4 cup chopped fresh dill (I increased the dill!)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3-4 tablespoons virgin olive oil
1. Bring a large pot to a rolling boil. Season water generously with kosher salt. Boil potatoes for about 20 minutes or until a knife can be inserted easily into the flesh. Drain potatoes into a colander and cover with a clean dish towel and let steam for about 10 minutes.
2. Cut potatoes into sixths or fourths depending on their size. Place in a large bowl. Sprinkle the chicken broth and wine over and let sit and absorb for awhile (I usually use this time to make the vinaigrette and chop up all the herbs ).
3. Mix together the Dijon and vinegar in a small bowl. Season with salt and pepper. Then slowly add the oil while whisking to form an emulsion. Set aside.
4. Season the potatoes with the vinaigrette to taste. You may have some leftover, which is wonderful as a salad dressing. Then add the scallions and chopped herbs and stir gently to combine.
Serve at room temperature.
Make about 6-8 side servings.
Asian Slaw with Fuji Apple and Jicama
½ head of Napa cabbage, shredded (about 7 cups)
½ cup finely sliced red onion
2 teaspoons kosher salt
2 teaspoons granulated sugar
½ Fuji apple, julienned
¼ cup julienned jicama
2 tablespoons rice vinegar
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
- Toss shredded cabbage and sliced onions with salt and sugar. Set aside for about 10 minutes.
- Add apple and jicama to cabbage and onions.
- Whisk rice vinegar, lime juice and sesame oil together. Pour over cabbage mixture and toss to coat. Just before serving sprinkle sesame seeds on top.
Makes about 6 servings.