A Father’s Day Feast! Side Dish Edition: Broccoli Salad & Potato Salad

For our main Father’s Day meal, I ventured out and grilled up two things I had never attempted before, Cedar Plank Salmon and Tri-Tip! Despite a minor setback and the loss of a cedar plank, both of them turned out to be absolutely delicious. I also made some side dishes to go with our meal. My all-time favorite broccoli salad and my mom made an awesome eggless potato salad (I’m allergic to eggs, which is fine by me, because eggs are a bit gross in my book).
Perfect Potato Salad
This broccoli salad is absolutely amazing. I LOVE it. I first had this salad several years ago when I was back visiting family of some kind in Ireland. One of my aunts always takes me to lunch at Avoca, which is kind of like the Irish version of Anthropologie, but more expensive and with a garden center and a grocery section and cafes, but it’s basically the same (same, same, but different, if ya know what I mean…). It’s really hard to say what makes Avoca so great. I’m a little more than casually obsessed and if I could get away with living in one of their stores or if I could afford to just buy everything in their store, I would be a very happy camper. The one of the few things I was able to afford buy, and to this day remains one of my best purchases to date (yes, I keep track in a very elaborate and detailed spreadsheet) is the Avoca cook books.

Avoca Broccoli Salad

Broccoli, Feta, Hazelnut & Cherry Tomato Salad

  • ¼ cup toasted hazelnuts
  • 1 lb. broccoli florets
  • ¼ cup crumbled feta cheese
  • ½ lb. cherry tomatoes, halved
  • French Dressing – recipe below

Toast the hazelnuts in a 350 degree oven for 5 to 10 minutes, while still warm rub off skins.   Allow to cool, then put the hazelnuts in a bowl with the broccoli, cheese and tomatoes.  Gently toss with the dressing and season with pepper.  Salt may not be required, since the feta is usually quite salty.

French Dressing

  • ½ pint sunflower oil
  • ½ pint olive oil
  • ½ pint red wine vinegar
  • Salt and pepper
  • 2 garlic cloves
  • 3 tablespoons grainy mustard
  • 2 tablespoons honey

Place all ingredients in blender and blend until smooth.  Will keep in refrigerator for several weeks.  Shake well before serving.
Perfect Potato Salad
Perfect Potato Salad (adapted from this recipe)

  • 1 pound of small red-skinned potatoes (our skins weren’t that nice, so we peeled them)
  • ½ cup frozen peas, thawed
  • 3 Tbsp chopped fresh dill
  • 3 Tbsp chopped red onion
  • ½ cup mayonnaise
  • 1 tsp prepared horseradish
  • 2 cloves garlic, minced
  • 1 tsp yellow mustard
  • ½ tsp salt
  • ¼ tsp black pepper
In a pot of boiling, salted water, cook potatoes 20 minutes, or until tender. Drain potatoes. Peel and chop into 1½-inch pieces. Add peas, 2 Tbsp dill, and red onion. In a small bowl, combine mayonnaise, horseradish, mustard, garlic, salt, and pepper. Gently toss dressing with salad. Spoon into serving bowl. Sprinkle with remaining dill. Before serving, taste; add extra salt and pepper, if necessary. Serve and Enjoy!

One Response to A Father’s Day Feast! Side Dish Edition: Broccoli Salad & Potato Salad

  1. Pingback: Sunday Summary June 26, 2011 « Clare Cooks!

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