Happy Monday, everyone! I hope you enjoyed your July 4th and managed to stay cool. I can’t say it was possible to stay cool here as it was 112 degrees outside and we were grilling! More on that in a little bit.
I started cooking Wednesday night, trying to prepare as much as I could ahead of time since I was cooking for 7 people. On the menu was:
- Grilled Teriyaki Vegetable kabobs
- Grilled Teriyaki smoked Salmon
- Baked Beans (recipe coming soon!)
- Dill Potato Salad (recipe below!)
- Tossed salad
- Hotdogs from AJ’s
- Bratwurst from AJ’s
- Grilled corn on the cob
- Grilled teriyaki beef kabobs
- Grilled lemon chicken kabobs
- Cherry Almond Bars
- Banana coconut cream pie (recipe coming soon!)
I managed to knock out dessert the night before and prepared the dill potato salad so that the flavors could marinate overnight. The next day I started to complete the rest of the cooking and my boyfriend volunteered to grill outside in 112 degree heat!
At one point I came outside to his shirt wrapped around his neck because it was so hot. I felt awful so I stayed outside with him the majority of the time. It was almost unbearably hot but the grill master persevered as always!
This is what was left of my plate:
Now, onto the dill potato salad! I threw this recipe together moments before going to the store and am so pleased with how it turned out! The flavors are simple and the ingredients are always available. I had high hopes for this potato salad impressing my boyfriend who requested “traditional” potato salad with hard-boiled eggs as an ingredient. Eggs were not going near my potato salad, but he ended up loving it regardless and took leftovers with him. I have to say, it is a key step in this potato-salad-making-process to let it marinate overnight and serve it the next day. The flavors are more developed and cohesive.
- 6 medium-sized yukon gold potatoes, peeled
- 1 c cooled coconut cream (chill can of full-fat coconut milk overnight then spoon out thick portion<
- ½ c veganaise
- ½ c chopped fresh dill
- ½ red onion, chopped
- 1 c chopped celery
- 4 tbls dijon mustard (you can use more or less)
- 2 tbls apple cider vinegar
- Salt and pepper to taste
- Fill large stock pan with water and potatoes
- Bring water to boil
- Season with salt once boiling
- Boil for 15 minutes or until potatoes are fork tender on surface but not cooked in the middle
- Transfer to steamer and steam for 10-15 minutes longer, until just tender but still quite firm
- Allow to cool and then cut in pieces
- Mix veganaise, coconut cream, dill, mustard, and vinegar together in large bowl
- Add chopped potatoes, onion, and celery and stir until combined
- Place in sealed container overnight and serve the next day
YUM!!! It doesn’t have to be July 4th to make this, so run to the store and grab these ingredients and you will not be disappointed that you did!