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Labor Day
Showing posts with label Labor Day. Show all posts
Showing posts with label Labor Day. Show all posts
Wednesday, June 24, 2015

Old Fashioned Creamy Potato Salad

Wednesday, June 24, 2015

Old Fashioned Creamy Potato Salad

Old Fashioned Creamy Potato Salad
Every time I post a potato salad recipe, I note that I tend to choose a vinegar-based one over a mayo based one. But every once in a while, I get a craving for some good old fashioned creamy potato salad, the kind my grandma used to make. Well, that feeling hit me hard about a month ago, and I knew it wouldn't go away until I made a batch. It actually took two batches to quiet the craving.

If you're looking for a good all-American style meal to serve on the Fourth of July this year, it doesn't get much closer than some tender grilled barbecue ribs, baked beans, corn on the cob, and some potato salad. Although, adding some classic macaroni salad would also be a nice touch. That's my next craving...I can feel it stirring just under the surface. Oh, and don't forget to top it off with a bomb pop.

All you'll want to do after eating this meal is watch some awesome fireworks and listen to some patriotic tunes. Sounds like summer in the U.S.A. to me.
Sunday, September 1, 2013

Grilled Corn Salad w/ Honey Lime Dressing

Sunday, September 1, 2013

Grilled Corn Salad w/ Honey Lime Dressing

Grilled Corn Salad w/ Honey-Lime Dressing
For me, corn on the cob is the epitome of summer.  I could eat my weight in it.  And it's always that way.  There are photos of me in our old family albums with golden sun-kissed skin and sun bleached hair, going full-out typewriter on some corn.  It's like a rite of passage.  Summer is not truly summer until there are sweet corn stands and signs on every other block.

I have some awesome neighbors who love food almost as much as we do in our house.  I'm often handed buckets full of maitake mushrooms that they've spent the day foraging for in the woods.  Sometimes it's an armload of ginormous cucumbers, or a grocery bag with tomatoes, bell peppers, jalapeños, habañeros, and zucchini all tumbled in and vying for their spot.
grilling corn for salad
A few weeks ago, I came home to find a couple dozen ears of sweet corn stacked on the table next to my side door.  And a week or so later, they brought over another bag full of the slender green-husked, plump-kerneled corn.
Sunday, September 2, 2012

Roasted Potato & Corn Salad w/ Bacon

Sunday, September 2, 2012

Roasted Potato & Corn Salad w/ Bacon

Okay.  I've got a confession to make.  When my head is all a-buzz with crazy activity and I can't calm it to think...when I stare blankly at the screen for blocks of time on end...when the words won't form stories...I break out in poem.  Usually a haiku.  Sometimes several haikus.

Charcoal fades to gray
We commune around the grill
Summers last hurrah

Mmm hmm. That's my secret. That was my secret.

Autumn closing in
Sizzling brats and cold beer
Potato Salad
If you give this insanely delicious potato salad a try, you too, may resort to poetry instead of conversation.

Roasted potatoes
Bright sunny bursts of sweet corn
Smoky bacon bits

Roasted Corn & Potato Salad w/ Bacon

by Heather Schmitt-González
Prep Time: 20-30 minutes
Cook Time: 1½ hours
Keywords: roast salad side bacon corn potatoes July 4th Labor Day Memorial Day American summer

Ingredients (serves 6-8)
  • 12 oz. bacon, cut into ¼" strips (short way)
  • 2 lbs. red potatoes (or Yukon Gold), cut into ½-1" chunks
  • 3 large ears sweet corn, husked & broken in half
  • ~⅓ c. reserved bacon grease
  • salt
  • freshly ground black pepper
  • ½ tsp. garlic powder
  • 1½ tsp. dried oregano + more to finish
  • 1 Poblano chile, roasted, stemmed, seeded, & diced
  • 4-6 green onions, chopped
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • ½ - 1 c. shredded sharp cheddar cheese
Instructions
Preheat oven to 425° F.

Cook bacon in a small skillet until it is just past the floppy stage and starting to crisp. The timing on this really depends on the size pan that you use. I like to use a small one (8") even for this amount of bacon. As the bacon releases its fat, the small surface area of the pan causes the rendered fat to basically deep-fry the bacon and help to cook it evenly. This takes me ~20 minutes over low heat.

Scoop bacon out with a slotted spoon and set on a paper towel-lined plate, leaving as much of the fat as possible behind. Reserve bacon. Measure out ~⅓ cup of the rendered bacon grease.
In a large bowl, toss the potatoes and corn with the bacon grease, a sprinkling of salt and pepper, and the garlic powder and oregano. Dump the whole lot out onto a half sheet pan. Slide into oven and roast for 45 minutes to 1 hour, stirring and moving around the veggies every 20 minutes or so. Remove corn after ~30 minutes and set aside. Potatoes should be tender and have golden edges and sides here and there. Remove and allow to cool to room temperature.

In a large bowl, whisk together the mayonnaise and sour cream. Cut the corn from the cobs and add it to the bowl along with the cooled potatoes, poblanos, green onions, and cheese. Toss well, but gently, to coat. Gently fold in the reserved bacon. Taste and adjust seasoning, as needed. Crumble a small palmful of dried oregano over the dish.

Serve and enjoy this highly addictive potato salad.
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Join us this week around the family table for our #SundaySupper and we will share with you some of our favorite cook-out recipes.  We hope to inspire you with these fabulous recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite cook-out recipes during our #SundaySupper live chat at 7pm (Eastern).

Labor Day Cook-Out recipes
Starters & Snacks
Main Dishes
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    Wine Pairings
    • Labor Day Cookout Food And Wine Pairings by ENOFYLZ
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