Tomorrow’s the 4th of July and if you’re anything like me, you’ve waited until the very last minute to make plans. Again. But that doesn’t mean you should let a little procrastination stop you from enjoying a fantastic meal. Which is why I decided to throw together these super easy, incredibly tasty (and, I might add, spectacular looking!) side dishes to jazz up your celebration. As my husband says, If you wait until the last minute, it only takes a minute! So why not whip up these dishes tomorrow before the party gets started — I guarantee you’ll get as many ooh’s and ahh’s as the fireworks do.
Watermelon-Tomato Salad with Mojito Dressing and Goat Cheese
- 2-3 cups watermelon, diced
- 2 cups cherry tomatoes, halved
- 2½ Tbsp fresh squeezed lime juice (from about 2 limes)
- ½ Tbsp vegetable oil
- 2 Tbsp fresh mint, finely chopped, plus a few leaves for garnish
- Kosher salt to taste
- 1½ – 2 oz. goat cheese (about ½ a log), crumbled into small pieces
Place watermelon and tomatoes in a large bowl. Whisk together lime juice, oil, mint, and salt until combined. Pour over fruit and toss until all pieces are coated. Sprinkle half of goat cheese over fruit, and gently toss until just incorporated. Sprinkle the remaining goat cheese on top of salad and garnish with a sprig of mint. Serve chilled.
Red, White, & Blue Potato Salad
- 2½ lbs. fingerling potatoes (a mixture of red, white, and blue)
- 3 green onions, diced
- 4 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1½ Tbsp vegetable oil
- 1 Tbsp malt vinegar
- ½ tsp sugar
- Kosher salt and fresh cracked pepper to taste
- 5-8 chives, finely chopped
Place whole potatoes in a large sauce pan and cover with cold water by 1-2 inches. Set pan over high heat and bring to a boil. Continue to boil until potatoes are fork-tender, about 10-15 minutes. Pour potatoes into a colander set in the sink and run cold water over them until cool enough to handle. Cut potatoes into quarters and place in a large serving bowl.
Meanwhile, whisk together onions, mayo, dijon, vinegar, sugar, and salt & pepper until smooth and creamy. Pour dressing over potatoes and toss until potatoes are coated. Sprinkle with chives.
Potato salad can be stored in the refrigerator, covered, for up to 3 days.