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By Kelly Ross

Today’s food chat is all about great side dishes in the cookout world, although you can use these at any time. I have an array of great and mostly different salads, a Cole slaw, and a few that come right off the grill. I feel that much of these will be new to many, but regardless, I hope you find at least a few of these will become a new potluck favorite and one for your backyard get-togethers as well. For starters, let’s go with a finger foodie kind of potato salad fun treat. This will make a dozen pieces and is perfect for entertaining. It’s great to double up on this depending on the situation.

Potato Salad Bites

8 medium red potatoes, halved

4 hardboiled eggs, cooled, peeled and chopped

½ cup mayo

1 tsp white vinegar

½ tsp salt

½ tsp fresh chopped parsley

¼ tsp onion powder

¼ tsp paprika

½ tsp fresh grind black pepper

1 scallion, chopped

Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Place potatoes aside to cool completely. Scoop out the inside of 12 of the 16 potato halves leaving thin potato shells behind. Try not to mash the potato too much when you remove it. Chop the remaining 4 potato halves and add them to the scooped-out potato flesh in a large mixing bowl. Combine potatoes, mayo, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion in the bowl. If you want to garnish the scallions when done, either hold back some when mixing or chop an extra scallion. Stir with a wooden spoon or rubber spatula to mix.

Spoon the filling into the hollow potato halves. Garnish with green onions for serving as desired. Serve immediately or refrigerate for up to 24 hours, covered, before serving. If storing before using, make sure they are completely cooled before covering and refrigerating. These are fun and very good.

How about a spicey pineapple Cole slaw? I fell in love with this idea the first time I heard about it, and I have used this one many times for catering events as well as many get-togethers with friends and family. Not only is this outstanding as it is, but I also use this at times in my tacos for a great crunch and flavor. I have also served these on top of tortilla chips which is a great treat as an appetizer. One of the best things about this slaw recipe is that it is mayo-less, which I know will make many happy. This one is sweet as well as spicey as it includes chopped jalapenos to join the pineapple, as well as cabbage and cilantro among other great flavors. This can be thrown together in a half hour or so and will feed 6-8 as a side dish, although some may be a little heavy-handed when serving themselves.

Spicy Pineapple Slaw

4 cups shredded green cabbage from

1 head

2 cups diced fresh pineapple

1 cup shredded red cabbage

1 cup radishes, thinly sliced, ideally done with a mandolin

½ cup loosely packed cilantro leaves

2 tbsp minced jalapeño chile

1 red Fresno chile, very thinly sliced

1 tsp lime zest plus 2 tbsp fresh juice from 2 limes

1 tbsp fresh lemon juice

1 tsp honey

½ tsp table salt

¼ tsp black pepper

1/3 cup extra-virgin olive oil

Tortilla chips, optional Toss the first 7 ingredients together in a large bowl. Whisk together zest, lime juice, lemon juice, honey, salt, and pepper in a small bowl. Add oil in a slow steady stream, whisking constantly until smooth. Add the vinaigrette to cabbage mixture and toss to coat. Let stand for 10 minutes, then toss again and serve. It’s another showstopper.

If you are a fan of cucumbers being a character in a fun and unique salad, you’re going to love the next couple of recipes. The first one is very simple to make, and tomatoes are the #1 main ingredient, and they and the cukes are combined with a bunch of great flavors and spices. You can have this made in 15-20 minutes and will serve 8-10. This does need to be served right after making.

Sesame Tomato and Cucumber Salad

1 lb tomatoes, thinly sliced crosswise

½ cup thinly sliced English cucumber

1 tbsp soy sauce

1 tbsp rice vinegar

2 tsp olive oil

1 ½ tsp granulated sugar

2 medium scallions, dark green parts only, thinly sliced

1 medium serrano or jalapeno chile, thinly sliced crosswise

2 tsp toasted sesame seeds

¼ tsp flaky sea salt

¼ tsp black pepper

Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle 2 tbsp of dressing over tomatoes and cucumbers, and top with scallions, chile, and sesame seeds. Sprinkle with salt and pepper. Serve immediately with remaining dressing.

Next, we include watermelon and feta cheese in the cucumbers with another delicious vinaigrette for flavor. This one takes closer to a half hour to build and should get you 8 servings. Watermelon, Cucumber, and Feta Salad Recipe

6 cups of ¾ inch cubed seedless watermelon from 1 seedless watermelon

3 cups of ¾ inch chopped English cucumber from 2 cucumbers

1 block feta cheese, 8 oz, cut into ¾ inch cubes, about 2 cups

½ cup red wine vinegar

¼ cup thinly sliced shallot

2 tbsp fresh lemon juice from 1 lemon

1 tsp fresh thyme leaves

½ tsp kosher salt

¼ tsp black pepper

¾ cup olive oil

½ cup torn mint leaves

Combine watermelon, cucumber, and feta in a large bowl and set aside. Combine vinegar, shallot, lemon juice, thyme, salt, and pepper in a medium bowl. Slowly drizzle in oil and whisk until emulsified. Toss watermelon mixture with ½ cup of the dressing. Transfer to a serving platter, and drizzle with remaining dressing. Sprinkle with mint leaves before serving.

Fresh fruit always makes a great addition to any good salad. and this one includes fresh strawberries. Also included are a creamy burrata, and crisp, savory prosciutto which is the perfect way to kick off the summer season. This combination of flavors and textures becomes even more elevated and special with a sprinkle of fresh basil and mint, spicy microgreens, nutty toasted walnuts, and a drizzle of sweet

• Cook Out continued on page 12

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