The Dish | Summer Sides

With a focus on outdoor, casual and festive gatherings, the Fourth of July is the true marker of the summer season.  These side dishes would be great for your July 4th menu — or for any meal this season.  Easy to transport for a pot-luck!

TIP: Keep your cool by ordering up some fried chicken from local takeout — like Brenda’s (see below) — and you’ve got yourself full-on July 4th picnic.

Home-style Potato Salad

  • 3 pounds of Yukon gold potatoes
  • 1 cup chopped celery
  • 1/2 c diced red onion (green could work too)
  • 1/4 cup dill pickle relish drained
  • 2 large hard boiled eggs peeled and chopped
  • 1 cup mayonnaise
  • 1 Tbs. yellow mustard
  • 2 tsp. each salt and black pepper
  • In large pot cook potatoes in boiling salted water for 12-15 minutes until tender.  Drain and quarter into bite-size pieces.  
  • In a large bowl, combine potatoes, celery, onion, relish and eggs.
  • In a small bowl, combine mayonnaise, mustard salt and pepper.  Add to the potato mixture and toss gently.  Cover and refrigerate. 
  • Garnish with paprika if desired. 
  • Best to make this a day ahead or at least a few hours before serving.

Summer Succotash

  • 2 cups fresh lima beans
  • 1/2 yellow onion
  • 4 fresh thyme sprigs
  • 1 garlic clove
  • 4 slices of thick bacon
  • 1 medium red onion chopped
  • 3 cups fresh corn kernels (about 6 ears)
  • 1 pt cherry tomatoes halved
  • 2 Tbsp butter
  • 1 Tbsp. red-wine vinegar
  • 2 Tbsp chopped chives
  • 2 Tbsp chopped parsley Salt and pepper to taste
  • Bring the first 4 ingredients and water to a boil lower heat to a simmer and cook about 20 minutes until beans are tender.  Drain the beans keeping 3/4 of the cooking water. 
  • Cook the bacon in a large skillet about 7 minutes or so until it is crisp.  Remove bacon and drain on paper towels.  Crumble bacon and set aside. 
  • In the bacon grease pan, saute chopped red onion about 3 minutes until tender,  add the corn and cook another 3 minutes, add the tomatoes, the lima beans, and the 3/4 cup cooking liquid, and cook stirring occasionally for 5 minutes. 
  • Stir in butter, vinegar and chives, add bacon and season with salt and pepper.  Sprinkle with fresh parsley when serving.

These recipes were first posted on June 30, 2020.

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