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Summer Potato Salad & More BBQ Recipes!

By May 11, 2012April 3rd, 2021Apps & Snacks, Recipes, Seasonal

May 11th, 2012 | By Alicia Silverstone


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Warm weather usually means cooking out. And for many people, that might mean attending events where meat is on the menu. Here are some recipes for dishes you can bring to a BBQ, or even better…throw your own kind summer BBQ! Nothing can inspire or motivate change better than a belly of delicious food.

Here are some yum BBQ ideas I shared last year:

  • Grilled Veggies – mushrooms, zucchini, onions, whatever your favorites are!
  • Grilled Corn on the Cob…yum!
  • Cole Slaw – here’s a nice-looking recipe that uses vegenaise instead of dairy
  • Potato Salad – see recipe below!
  • Mac ‘n Cheez – recipe courtesy of Seedling Catering
  • Baked Beans – my husband’s favorite BBQ food!
  • Grilled Gardein Scallopini is delicious!
  • Field Roast Sausages – you could make whole sausages or kebobs with grilled veggies and sausage on a stick!
  • your favorite non-dairy ice cream – This is one of my favorite ice creams. Also, Rice Dream mint sandwich bars are a summery, fresh treat!

 

I haven’t tried this one, but I love me some potato salad! I rarely eat it, but it’s such a nice treat for a pool party or BBQ. And it’s so easy to make a healthier version… And sooo much yummier!

I would personally leave out the peppers (and I think it would be way yummier that way), but if you are someone who loves peppers, leave them in!

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Summer Potato Salad

Ingredients

  • 2 lbs. baby new potatoes, cooked, peeled and halved
  • 1 large shallot, chopped
  • 4 scallions, chopped
  • 1 small bunch fresh chives, chopped
  • 1/2 bunch flat leaf Italian parsley, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, roughly chopped
  • 1 orange bell pepper, cut into fine strips
  • 1/2 c. Vegenaise
  • 3 tbsp. white balsamic vinegar
  • Salt & pepper to taste

  

Steps

  1. As potatoes are cooling, mix the rest of the ingredients in a large bowl – your mixture should be thick, not soupy
  2. Add a little more vinegar or a spoonful more Vegenaise to get an appropriately “saucy” consistency
  3. When potatoes are still slightly warm, add them to the mixture and stir delicately, so as not to mar the skins of the potatoes
  4. Let cool in the fridge for about 2 hours, or if you just can’t stand it, eat while still warm

 

What would your perfect BBQ look like?


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