Three Side Dishes for Your Summer Barbecue

Everyone loves the side dishes at a summer barbecue. Here are three classics by Leslie Dabney @vineyardmomliving. if you scroll to the end of this post, you’ll find Leslie’s recommendations for Livermore Valley wines that pair well with any summer picnic.

 

 

BLT Potato Salad

Potato salad is a staple for any barbecue, picnic, or family gathering. I can’t imagine a cookout without it. I love experimenting with classic dishes and adding a twist, and since BLT sandwiches are a favorite in my house, why not add those ingredients to make an extra-delicious potato salad!

Serves 6–8

• 2 pounds new potatoes or gold potatoes
• 1 ½ cup heirloom cherry tomatoes, sliced
• 5 slices cooked bacon, crumbled
• 2 cups arugula, chopped
• ¼ cup mayonnaise
• ¼ cup sour cream
• 3 tablespoon white vinegar 2 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons chopped parsley

Place potatoes in a large pot of salted water. Bring the water to a boil, then reduce heat to a simmer. Cook until the potatoes are tender. This will take approximately 12–15 minutes. Drain potatoes and rinse with cold water. Allow to cool and then cut into small pieces.

Place potatoes, tomatoes, bacon, and arugula in a large bowl. Set aside.

In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper. Drizzle this dressing over the potatoes and mix well to coat. Refrigerate for 1 hour and serve sprinkled with the chopped parsley.

 

 

 

Corn and Black Bean Salad

Fresh corn on the cob adds a burst of summer flavor to any recipe. I especially love tossing grilled or cooked corn kernels into salads with cherry tomatoes and other fresh ingredients for a cool and refreshing salad. Enjoy this cool, crisp salad with any main dish or just by itself. Note: As you prep and chop each vegetable, you can add the pieces to a large mixing bowl.

Serves 6

• 4 ears fresh corn
• 1 (15-ounce) can black beans
• 1 jalapeño, stem end removed, halved, seeds and ribs removed, finely chopped
• 5 ounces cherry tomatoes, halved
• 4 scallions, root end removed, white and green parts chopped
• 1 bunch cilantro, washed and finely chopped
• 1 teaspoon ground cumin
• 3 tablespoons fresh lemon juice
• 1 tablespoon. extra virgin olive oil
• 1/2 teaspoon salt

Peel and husk corn. Bring a large pot with water to a boil, lower heat to medium high, add corn, and cook for 4-5 minutes. Then drain corn in a colander and run cold water over the ears to stop the cooking process and cool them down enough for handling. Now, hold one of the cooled ears vertically over a cutting board or shallow bowl and use a sharp knife to cut the kernels off the cob by running the knife from top to bottom against the cob. Repeat this on all sides of each corn ear until all the kernels are off the cobs. Place kernels in a large mixing bowl.

Drain and rinse black beans with cold water in a colander. Let the beans drain completely and then add to the corn in the mixing bowl. Add the chopped jalapeño, cut cherry tomatoes, chopped scallions, and chopped cilantro. Drizzle with the lemon juice, extra virgin olive oil, cumin, and salt and toss to combine. Serve immediately or refrigerate for up to 2 days.

 

 

Red, White and Blueberry Coleslaw

When my daughters were young, I took them each summer to a local farm to pick fresh blueberries. The kids are grown now, but I still enjoy going to pick and then creating new recipes with the fresh blueberries. This favorite side dish showcases blueberries perfectly and it goes so well with your summer grilling recipes.

Serves 8

• 6 pieces of bacon, cooked and crumbled
• 4 cup green cabbage, shredded
• 2 carrots, shredded
• 2 cups shredded purple cabbage
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup blueberries
• 1/3 cup chopped roasted pecan plus 2 tablespoon for garnish
• Apple Cider Vinegar Dressing (recipe below)

Make ahead: The dressing (recipe below) can be made ahead and chilled in the fridge. Also, fry the bacon and let it drain on paper towels.

To make the salad: Place shredded cabbage, sliced red onion, and crumbled bacon in a large bowl. Add ¾ of the dressing. Toss to combine. Add blueberries and pecans. Toss to combine (gently so berries don’t break). Drizzle the top of the coleslaw with more dressing if needed. Refrigerate for at least 1 hour before serving. Garnish with remaining chopped pecans before serving.

Apple Cider Vinegar Dressing

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon onion powder

Combine dressing ingredients in a small bowl and whisk to combine. Place in the refrigerator while making the coleslaw.

 

Leslie Dabney’s Favorite Livermore Valley wines for Summer Barbecues

Pruett Farms 2024 Austenitic Chardonnay

Wood Family Vineyards 2023 Grenache

Rosa Fierro Cellars 2023 Sauvignon Blanc

Longevity Wines 2024 Albariño

Leisure Street Winery 2021

Swirly Girl Rosé

Caddis Winery 2024 Fumé Blanc