By Chef Erin O’Donnell
Chef Erin here and I hope everybody is enjoying the summer sun and fun!
Lately I’ve been invited to some summer grill outs and my first response is: “what should I bring?” And the response is usually some kind of side dish. Being a Chef, I always try to do something special and refreshing for the summer’s heat, and I thought I’d share a couple of my favorites! We are going to start with some all-American potato salad and then to a light and amazing Italian pasta salad (two of my favorite ethnic cuisines).
Dijon Roasted New Potato Salad
- 3 lbs creamer / red new potatoes
- 6 hard boiled eggs, peeled and quartered
- 1 bunch chopped green onions
- 4 stalks chopped celery
- 1/2 cup chopped Italian parsley
- 2 tbsp chopped fresh or dried rosemary
For the dressing
- 1/2 cup red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried basil
- 2 cups olive oil
Roast potatoes in 2 tbsp of olive oil at 375 until tender. Then in a bowl mix together the 1st three ingredients of the salad dressing, drizzling in the remaining olive oil. Then toss all ingredients together and chill in the refrigerator until cool. So simple and delicious.
Italian Pasta Salad
- 3 cups Farafelle pasta cooked al dente
- 1/2 cup Italian parsley
- 1 red bell pepper, diced
- 1 cucumber, peeled and diced
- 1 bunch green onions
- 1 yellow squash, diced
- 1 carrot, peeled and diced
- 1 bottle of light Italian dressing
Mix all ingredients (except the dressing) together and then drizzle the dressing over the mixture until lightly coated. You might not need the entire bottle of dressing depending on your taste. Enjoy!
I look forward to you all sharing these recipes with your friends and families, and I’ll see you soon at the Squeeze!