Chopped Potato Salad For a Party

4th of July Facebook Cover Photo

It’s Fourth of July weekend – party time! I love this crowd-pleasing potato salad for two reasons: 1) it’s delicious and 2) no mayo, so its not as risky for hot weather buffets. In fact, I like this salad at room temp or a little warmer, versus right out of the frig or cooler.

Consider this recipe a guideline — be creative! Pick and choose which ingredients you want to add or remove from the salad, and which flavors of vomFASS extra virgin olive oil and vinegar to use. I used the Spanish Red Wine Vinegar in it this week, but White Balsamic, Herb, Apple, or Sherry Vinegars are great too. Use your favorite, but I like tangier, savory vinegars versus sweet in this recipe. There really aren’t any bad combinations! 🙂

Don’t take too light a hand on the salt and pepper; potatoes soak up a lot of flavor. That said, give the dressing and salad a little time for the flavors to bloom before over doing the seasoning. Add, taste, add, taste. And then taste and add again, if needed, before serving. The longer you let the salad sit after assembling, the more the flavors will develop. Leftovers are AWESOME!

By the way, I used all of the dressing recipe on this salad, but its OK if you want a lighter touch of dressing. Just save the leftovers for a steak salad!  If you want to make this recipe vegan, just replace the bacon with vegan bacon crumbles OR use vomFASS Smoky BBQ Extra Virgin Olive Oil for that yummy smoky flavor.

Ingredients – Salad

1 can chickpeas/garbanzo beans, drained
1 ½ pound small potatoes (I prefer red potatoes for salad, but white or multi-colored also work.)
1 C. Cherry or grape tomatoes
1 lb French green beans (haricot verts), fresh
3 hard boiled eggs, peeled and sliced
1/2 pound bacon, fried or oven-baked until slightly crisp (or replace with vegan bacon)
1 small onion, chopped

 Ingredients – Spicy Honey Mustard DressingPotato-Salad-For-A-Crowd_vomFASS

¼ C. vomFASS Garlic Extra Virgin Olive Oil
¼ C. vomFASS Red Pepper Extra Virgin Olive Oil
1/3 C. vomFASS Herb Vinegar
1 T. honey
2 T. brown mustard
vomFASS Himalayan Sea Salt
Viola’s Pepper with Herbs / Happy Pepper

Directions

Prep: Wash and remove any bad spots from potatoes. Boil potatoes, skin on, until fork inserts easily, but potatoes are still firm. Cool in ice water or refrigerate until ready to assemble. Wash and then steam French green beans for 3 minutes over boiling water, covered. Chill in ice water and refrigerate until ready to make salad. Cook bacon, then drain and crumble or cut into pieces.

Dice potatoes and cut green beans in half, across. Add all salad ingredients to large bowl, adding the salt and pepper to your taste. Whisk dressing ingredients together and pour over salad. Toss the salad to coat with dressing. Refrigerate until serving. Taste and add more salt, pepper and/or vinegar, as needed, before serving.

4th of July American Whiskey Facebook Cover

Squash – Autumn’s Culinary Star

Pick the orange squash most readily available to you, and make it the center of your fall and winter menu planning! Acorn, butternut, pumpkin – all relatively inexpensive, plentiful, loaded with Vitamins A & C, and delicious in so many different ways. You can buy it whole, at the farmer’s market or grocery store to peel and cube yourself, or take a shortcut and buy it already cubed.

We loved this pasta dish I threw together yesterday for a potluck with friends.img_9598

Fall Pasta

Ingredients
2 lbs cubed squash (butternut, acorn or pumpkin)
2 T. vomFASS Herb Garlic Sunflower Oil
2 t. vomFASS Bruschetta alla Toscana spice blend
1/2 t. vomFASS Peppercorn Mix
1 Box pasta (I used gluten free rotini)
1 T. vomFASS Rosemary Extra Virgin Olive Oil
2 T. toasted pine nuts
Finely grated parmesan cheese

Directions
Toss squash in sunflower oil and spices. Roast in a 400 degree oven on a baking sheet for 20 – 30 minutes, stirring about halfway through roasting time.  Meanwhile, cook pasta according to package instructions. Drain pasta and toss with Rosemary EVOO. Add roasted squash, pine nuts and adjust seasoning to taste. Serve with parmesan.

Lots of easy flavor variations, simply using different vomFASS spice blends and oils.

Vegetarian, as described. Easy to make gluten free by using GF pasta. Easy to make vegan by using egg-free pasta and deleting or replacing parmesan with a vegan substitute.