4th of July Menu
Red, White & Blue Potato Salad
With blue cheese and creamy sour cream, this potato salad is delicious and festive for 4th of July.
Red, White & Blue Potato Salad
Ingredients
- Petite Red, White & Blue (purple, actually- but close enough) Potatoes (I found the perfect ones at Trader Joe’s)- 3 lbs cleaned and quartered
- Blue Cheese Crumbles- 8 oz.
- Sour Cream- 12 oz.
- Salt- 1 tablespoon
Instructions
- Heat oven on Broil
- Place potato chunks onto baking sheet and season with salt
- Drizzle olive oil over potatoes and toss loosely to distribute oil
- Cook until potatoes are brown, approximately 35 minutes
- Transfer to mixing bowl
- Add blue cheese and sour cream to potatoes and toss
- Serve warm or chilled
Our Red, White & Blue Potato Salad is part of a complete 4th of July grilling menu. These simple holiday recipes are easy to make and delicious. Print out a complete Grocery Shopping List for this menu below!
Herb Marinated Flank Steak
Grilled Herb Flank Steak
I marinate my steak about two days in advance, so come grill day the steak is ready to cook- saving me lots of time.
Ingredients
- Flank Steak 3-4 lbs, cut into 2-inch strips against the grain
- Dijon Mustard - 1 cup (no need to measure exactly- it's more than half of a 12oz. bottle)
- Red Wine Vinegar- 1/3 cup
- Soy Sauce- 1/4 cup
- Dried Oregano & Basil- 1 tablespoon each
Instructions
- Marinate steak a day or two in advance
- Combine mustard, vinegar, soy sauce and herbs; mix well
- Place sliced steak into large zip-top baggie or shallow container
- Cover with marinade and coat steak evenly
- Seal and place in refrigerator to marinate
- Remove steak from marinade directly to hot grill
- Cook until brown on both sides and desired wellness
Summer Vegetable Cavatappi Salad
Summer Vegetable Cavatappi Salad
Ingredients
- Cavatappi Pasta- 1 lb
- Zucchini & Squash- 1 each, diced into half-chunks
- Red Grape Tomatoes- 1 pint, sliced in half lengthwise
- Yellow Grape Tomatoes- 1 pint, sliced in half lengthwise
- Olive oil- 1/2 cup
- Salt- 1 teaspoon
- Parmesan cheese- 8 oz., shredded or grated
Instructions
- Boil pasta in salted water until tender
- Drain pasta reserving 1/2 cup of cooking water, then rinse pasta under cool water
- Transfer cooled pasta to salad bowl
- Heat oven to Broil
- Place zucchini, squash and tomato slices onto baking sheet and season with salt
- Drizzle with olive oil and toss to cover vegetables
- Cook until vegetable are tender and tomatoes begin to release juice, approximately 12 minutes
- Add vegetables with juice to pasta along with pasta water, then toss
- Top with Parmesan cheese
The Grocery Shopping List
Print the below grocery shopping list for this entire menu here:
Ingredients
- Flank Steak 3-4 lbs
- Petite Red, White & Blue (purple, actually- but close enough) Potatoes (I found the perfect ones at Trader Joe’s)- 3 lbs
- Zucchini & Squash- 1 each
- Red Grape Tomatoes- 1 pint
- Yellow Grape Tomatoes- 1 pint
- Blue Cheese Crumbles- 8 oz.
- Parmesan cheese- 8 oz., shredded or grated
- Sour Cream- 12 oz.
- Cavatappi Pasta- 1 lb
- Dijon Mustard - 12oz. bottle
- Red Wine Vinegar
- Soy Sauce
- Olive oil
- Dried Oregano
- Dried Basil
Instructions
- This menu serves 6 people, so double for 10-12 people
- Check back to tonispilsbury.com for more holiday recipes!
Summer Beverages
Homemade Summer Sangria. For the best sangria, prepare 2 days in advance.
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[…] so Recess has another great recipe we think you might like to serve up on this summer holiday. Red, White & Blue Potato Salad from the Organized Cook is a perfect side dish for barbeques and a perfect decoration for the table (because it’s […]
[…] so Recess has another great recipe we think you might like to serve up on this summer holiday. Red, White & Blue Potato Salad from the Organized Cook is a perfect side dish for barbeques and a perfect decoration for the table (because it’s […]