Stars, Stripes & Side (dishes)
Side Dishes For 4th of July BBQ
I have so many favorite things when it comes to celebrating The 4th of July. First and foremost, it is a tradition in my family to celebrate together on the beach in La Jolla, California every year and we’ve been doing it since I was born.
We spend the first part of the day on the beach with family and friends, play games, decorate our room and end the night with a festive BBQ and fireworks on the beach.
One of my favorite memories however was one year watching the favorite show from the San Diego Marina on the boat where you felt like the fireworks were falling right over your head.
The gold bursts of fireworks during the finale is always my favorite part and that is what sparked the theme for my 4th of July décor this year. All gold everything!
I Loveee holidays and decorating with a theme so I always try to come up with a different memory or something new every year to try and switch it up from the typical décor.
This year I wanted to also focus on Side Dishes so I’m kicking off my fourth of July “Stars, Stripes, and Sides” Post with my Potatoe Salad.
Potato Salad Ingredients:
1 bag of the purple, white and red potatoes
1 small red onion
4 celery sticks
1 bunch scallions
3 table spoons white wine vinegar
1 ¼ cup mayo
½ cup Dijon mustard
½ tbs celery salt
1/2 tbs salt
1 tsp pepper
Step 1: Boil the potatoes for 15-20 minutes- check the potatoes by pricking with a fork and if they are tender to touch then they are ready to take off the burner and drain the water.
Step 2: Put the potatoes in a bowl and smash them with down with a fork and add the white wine vinegar. Set the potatoes aside.
Step 3: Finely Chop the celery and onions so they blend into the salad nicely. Chop the scallions but keep those on the side as you will top the potato salad with them when you are ready to serve.
Step 4: Add the celery, onions, mayo, mustard, spices and juice of one lemon to the potatoes. Mix it all up, and put it in the fridge for at-least 30 min. Preferably overnight as it really lets everything marinate, so making this the night before is ideal but 30 minutes works as well to get things chilled.
Step 5: Take the potato salad out, top it with the scallions, and serve.