Fourth of July is upon us and fingers crossed summer is finally here to stay! The agenda for this holiday is family, beach, food, and fun. As the kids are getting everything ready for the beach, I was busy this morning planning our menu for the day. In my typical summer routine, I made a visit to my local farmer’s market Saturday morning with today in mind. I made sure to stock up on plenty of grilling friendly vegetables such as carrots, squash, onions, peppers, mushrooms, and potatoes. In addition to my weekly fruit I choose extra red and blue colored fruit to go in my Fruit Salad.
Because today is more about enjoying the holiday and spending time with your friends and family I aim to create a simple, yet delicious and patriotic buffet. Today’s menu will include:
- Berghoff Bourbon Short Ribs (my children’s favorite)
- New Potato Salad with Dill
- Grilled Vegetables
- Red, White, and Blue Fruit Salad
- Ice Cream Sundays
The reason I love these ribs are they only take a few minutes to prep, most of the work is done by itself in the oven, and they are then added to the grill in the last ten minutes with everything else. The fact that the barbeque sauce makes them red, is just an added plus to our patriotic buffet. The Potato Salad can be done ahead of time and the Fruit Salad only takes a few minutes to throw together. It’s no secret that buffets are my serving method of choice, because they are easy, provide people with a large number of options, and can easily be transformed to your party’s theme. This 4th of July we will be enjoying the sun, a truly American buffet, time spent together with family and friends, and fireworks.
Happy 4th of July, Cheers!
This is a side salad, not a main dish. It goes very well with sandwiches, and makes a nice side dish for grilled poultry, meats, and fish. It’s a good make-ahead buffet dish. And if you are cooking for vegetarians, such as my daughter Sarah, just add grilled vegetables or a grilled cheese panino.
- 2 pounds unpeeled red potatoes
- 1 teaspoon salt
- 1 ½ cups light mayonnaise
- ¼ cup light sour cream
- ¼ cup red wine vinegar
- ½ cup diced celery
- ½ cup diced yellow onion
- 1 tablespoon finely chopped fresh dill
- Kosher salt and freshly ground black pepper
Place the potatoes in a 3-quart pot and cover with 1 inch of water. Add the salt. Bring to a boil over medium heat. Decrease the heat and cook until tender but not mushy when tested with a fork, about 25 minutes. Remove from the heat and drain in a colander. Let cool to room temperature and then cut into cubes.
In a 4-quart bowl, whisk together the mayonnaise, sour cream, and vinegar. Fold in the cubed potatoes, celery, onions, and dill. Toss to mix well and coat with the dressing. Season to taste. Cover with plastic wrap or a lid and refrigerate for at least 2 hours before serving.