The Shared BBQ Sides by Cynthia Raub

It's not summer until I've had my first bites of potato salad and cold pasta salad. Just like it's not Halloween, until I've had my yearly ration of a single Candy Corn (to remind myself that it's still not yummy). And just like it's not actually Thanksgiving, until I've had a slice of pumpkin pie and apple pie. The other week, I co-hosted a barbecue baby shower, and I made a tangy potato salad as a side. Amy helped me a ton by making a bright and fresh pasta for the mama-to-be and her 80 guests. I also served a classic cole slaw and featured a dessert table with an assortment of cookies! I used to be stumped with what to contribute to barbecues and summertime get togethers, but now I think I've got the formula down for a great party: something creamy (classic cole slaw), something with an abundance of fresh herbs (Amy's Pesto Pasta Salad) and something tangy and/or acidic (Mustardy Potato Salad). With fresh seasonal fruit, grilled meats, and a leafy salad, you've got the perfect menu for a delicious and thoughtful spread!

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Mustardy Potato Salad

Pesto Pasta Salad with Roasted Tomatoes

In the Kitchen Now - Hasselback Potato Gratin by Amy Cantu

In my search for a potato recipe to grace our Easter table, I stumbled upon the Hasselback Potato Gratin from The Food Lab cookbook by J. Kenji Lopez-Alt. These potatoes are a twist on Swedish Hasselback Potatoes, which are essentially fanned baked potatoes, and Potatoes Au Gratin - layers of thinly sliced potatoes baked with cream and cheese. Hasselback Potato Gratin gives you the best of both worlds: crispy potato edges encrusted with cheese and soft, creamy potatoes waiting just underneath. Genius. Simply Genius.

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Hasselback Potato Gratin