Ode to Summer

August 28, 2017

"Today we feature another yummy recipe from Claire. This yummy potato salad is the perfect dish to bring to any end of summer cookout or fall soiree. We hope you enjoy!" - Amber 

Even though summer is over, don't think fall soirees are not just as fun! Bring on everything apple and pumpkin...and potato. I've created a potato salad recipe perfect for the end of summer and the transition into fall. A little heartier than your typical potato salad this one has a wonderful honey scallion sauce.

 

When I am invited to any gathering I always ask the host, “What can I bring?".  If it’s my choice, I like to bring a dish that won’t take up space in the fridge and doesn't have to be put together at the party.  My go-to recipe is Grilled Potato Salad with a Honey Scallion Sauce.  This dish has everything! Delicious grilled potatoes, blanched green beans, and strips of crunchy purple cabbage.  It’s colorful, savory, and simple. The flavors really come together the longer it sits.  If the salad doesn’t win everyone over, the sauce will!  I brought an extra bottle of sauce to a party and guests were not only having it on their salad but also on their steak.

 

One last thing, don’t forget to thank your host! It’s not easy to throw a party. You have to plan, clean, and shop. It’s a lot of work! What better way to say thank you than bringing a small gift for their home. I love dish towels. Everyone needs them and it’s the perfect gesture to thank them for the invitation. Instead of a traditional thank you card bring a recipe card of the dish you brought to pass.

 

Grilled Potato Salad with Honey Scallion Sauce

Active Prep Time: 30 Minutes

Total Time: 1 Hour

 

1 3 lb. bag baby gold potatoes, scrubbed and cut (quarter large potatoes, half small potatoes)

3 cups fresh snipped green beans

3 cups shredded purple cabbage

12 oz. bacon, cooked and diced

 

Honey Scallion Sauce (Please note: this amount will be enough for salad. For extra on the side, please double recipe)

¼ cup honey

¼ cup white wine vinegar

1 clove garlic minced

2 tbsp. chopped scallions, white and some green

¼ cup olive oil plus 3 tbsp.

Salt and pepper

 

Bring a large pot of salted water to boil. Cook beans until tender, about 3 to 4 minutes. Using a slotted spoon remove beans and submerge into a bowl of ice water to stop them from over cooking. Using the same water, add potatoes. Gently boil potatoes until cooked through, about 15 minutes. Drain water, set potatoes aside to dry. Remove beans from ice water and drain on paper towel.

 

Once potatoes are dried, toss with 3 tbsp. of olive oil and light your grill. Using tongs, place potatoes on a hot grill. Over low/medium heat, cook potatoes on all sides for three minutes or long enough to have grill marks. Remove potatoes from grill. In a large bowl toss your potatoes, green beans, shredded cabbage, and diced bacon.

 

For sauce, whisk honey, vinegar, garlic, and scallions in a mixing bowl.  Slowly whisk in the olive oil. Salt and Pepper to taste. Pour sauce over potato mixture and serve. If you doubled the sauce recipe, pour remaining sauce into container and serve alongside the salad. Enjoy!

 

The Look:  

- Rifle Paper Co. Citrus Floral Recipe Tin (available online)

- Rifle Paper Co. Peony Recipe Cards (available in shop)

- Black and White Striped Turkish Guest Towel (available in shop)

 

XOXO,

Claire

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