Confetti Corn Salad and Chilled Vinaigrette Potato Salad

[donotprint]I love having friends over.  I love feeding my friends and I get a special thrill when I see them devouring and loving the food that I’ve prepared. So, Friday night we had friends over for a BBQ.

 

Bush's Can Opener

We grilled some wicked pork chops

spice rubbed pork chops

We flame broiled grilled up some amazing chicken quarters

grillin' chicken

I served Summer Breezes

summer breeze drink

We made crazy drool-worthy bbq side dishes that were cool, zingy, tangy and downright tonguegasmic

Sunset vinaigrette potato salad

In case you can’t tell, the sun was setting and I was scrambling to capture the golden light

confetti salad

Today, y’all are getting the recipes for both the side dishes that I created for this BBQ.

I love fresh, crisp, chilled foods for barbecue side dishes when it’s hot outside.  This Chilled Confetti Salad was a massive hit with everyone, even the kids.  One friend was even eating this with chips like an appetizer! :-) I think you should definitely serve this confetti salad with fresh limes so everyone can squeeze lime over their serving. [/donotprint]

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: Chilled Confetti Salad
  1. 8 to 10 whole ears of corn, shucked, cooked and kernels removed
  2. 2 jalapenos, diced
  3. 1 sweet green bell pepper, seeded and diced
  4. 1 sweet red bell pepper, seeded and diced
  5. 1 bunch green onions, chopped
  6. 6 limes
  1. Shuck the corn and remove all the strands of silk
  2. Cook corn according to your favorite way: boil or grill
  3. Cool corn and remove kernels from cob
  4. Dice sweet peppers and jalapenos (remove seeds and ribs from jalapenos if you’re heat sensitive)
  5. Chop green onions all the way down to just before the crisp white bulb.
  6. Toss all ingredients together.
  7. Cut 3 limes in half and squeeze the juice over your corn salad.
  8. Refrigerate
  9. Prior to serving, slice limes into quarters and place next to salad for serving

 

[donotprint]  Potato Salad is sort of an iconic BBQ and Picnic side dish-I however, am not a huge fan of the potato salads that are over saturated with mayonnaise or mustard.  You know the ones that make that ‘schnock’ sound when you remove them from their dish.  So for this BBQ I wanted to make my own take on German Potato Salad, a vinaigrette based potato salad that is traditionally served warm.  My potato salad combines green onions, a bit of spicy mustard, fresh cracked black pepper and red wine vinaigrette.

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: Chilled German Potato Salad
  1. 4 lbs small potatoes (I use red)
  2. 1 bunch green onions
  3. Red Wine Vinegar
  4. Zesty Spicy Mustard
  5. Fresh Cracked Black Pepper
  1. Wash potatoes and cook to fork tender
  2. Drain and cool
  3. Rough chop potatoes and toss in a medium size bowl
  4. Small chop green onions down to just before the crisp white bulb
  5. Toss in the green onions
  6. Add 1/4 C red wine or balsamic vinegar (your taste)
  7. Add in 1/4 C spicy mustard
  8. Toss together
  9. Chill
  10. After 2 hours, remove from fridge, top with fresh ground black pepper and taste
  11. Add more vinegar or mustard or pepper, to taste

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Friday night was filled with laughter and games, good food and friends, all the things that a great evening are made of.

Today’s post wasn’t sponsored but, tomorrow’s is and tomorrow, you have a chance to win this
IMG_9442
and a $50 Gift Card for your own amazing Grillin’ Party.

So, stay tuned.

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A few of my favorite from last week’s link-ups

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Comments

  1. says

    Thank you for hosting. I’m a follower, and this hop is found on a page on my site that lists more than 250 hops, memes, and photo challenges… some for each day of the week. Check under the header for the link to that page. I’ve also just started a BlogFrog community that focuses on hops, carnivals, memes, and photo challenges. Go to http://theblogfrog.com/1504201 to visit & participate.
    I hope you’ll visit me soon. I follow back!
    NCSue
    NCSue follows back´s most recent brilliance ..Another photo jaunt

  2. says

    Potato salad is something I have yet to master. I’ve eaten so many that are “Ugh, no,” that I’m a little scared of them. I either need to suck it up, or stop being so picky! lol

  3. says

    Yummy! I couldn’t agree more about the need for cool side dishes when grilling. Especially in this south Texas heat! However, we have been grilling up a storm lately. That corn salad? TONIGHT!
    Krissa´s most recent brilliance ..THE TOILET PAPER SITUATION

  4. says

    Just found your wonderful blog via “the twitter” and I am so excited to read more. Your Confetti Salad sounds amazing and I am always looking for new ways to use fresh corn since my kiddos love it so much. Happy Thursday!!!!

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