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!
Follow us to the recipes
Mustardy Potato Salad
Pesto Pasta Salad with Roasted Tomatoes
potatoes
In the Kitchen Now - Hasselback Potato Gratin /
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.
Follow us to the recipe: