I think this is the potato salad to end all potato salads. It’s herby and tangy and filled with bacon. I literally can’t think of anything better.

I’m not a huge fan of a mayo based potato salad. There are some that are good- but it’s usually made with so much mayo and egg that the potato is almost an afterthought. This one is extremely potato forward - so use your good potatoes. It sounds silly, but it actually makes a difference if you use a good quality potato. If you can get them straight out of the ground, you will be blown away by how good it is.

Roasted Potato Salad

2 pounds small potatoes

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

2 tablespoons chopped chives

4 strips cooked bacon, chopped

STEP 1

Preheat the oven to 350 degrees.

Chop the potatoes into quarters, or smaller to make them bite sized

STEP 2

In a jar with a lid, combine the oil, vinegar, mustard, Worcestershire, salt, pepper, and all herbs. Shake until well combined. If I don’t have a jar on hand, I’ll mix the dressing in the bottom of the serving bowl - then throw the potatoes on top and toss them all together.

STEP 3

Let the potatoes cool slightly then toss with dressing and potatoes. Let sit at least an hour in the fridge before serving.

---

Oven Baked Ribs

This is the perfect main dish next to your new favorite potato salad.

Click here

This is it! It’s here! The best time of the year! The Fourth of July is literally the best time of the year ever. I will die on this hill. I cannot imagine anyone thinking any other time of the year is better than warm sunshine, beach days, rosé, and barbecues. At our house it calls for lots of people, lots of entertaining, and lots of food. Here are my ideas for what to serve on this fabulous holiday!

---

A clambake is possibly my favorite meal ever! It’s impossibly simple, serves a crowd, and it looks so impressive. We serve it every year at our beach house for the Fourth of July. It’s always a hit (with the exception of one year when some people showed up with another guest and then told us they didn’t like shellfish - so they sat on the side and watched us eat - awkwardly).

I usually make this for a crowd. It’s a really simple way to feed a crowd. But it’s also a really fun weeknight dinner for the family! In the summer it’s a fun way to make a regular weeknight dinner seem a little more fun. Also, you don’t actually need plates.

When we make clambake for the crowd, we usually just roll out freezer paper on the table. When the clams have opened up, then we just pour it out on the table (after draining of course!) Add a few bowls of melted butter and you don’ need any other dishes! Or you can use dishes and be more civilized. Your call.

Clambake

Serves 4-6

2 cups water

1-12 ounce pale ale

2 pounds fingerling potatoes

1 pound kielbasa, cut into two inch lengths

2 lemons, cut into rounds

14 ounce bag frozen pearl onions

4 ears of corn

6 cloves garlic

2 pounds clams

2 pounds mussels

2 tsp Old Bay Seasoning

¼ cup butter, melted

1 loaf crusty bread

STEP 1

In a large pot bring to a boil beer and water with kielbasa and potatoes. 

STEP 2

Once it’s boiling, add corn, onions, one of the sliced up lemons and garlic.  Cover and cook for five minutes. 

STEP 3

Add clams and mussels to the top.  Sprinkle Old Bay seasoning over everything.  Cover and cook until clams open up.  About five minutes. 

STEP 4

Drain off liquid then pour the pot out on a table or in a large bowl.  Serve with butter on the side and a loaf of bread.

How to pull it off

1.     Prepare all ingredients – cut the kielbasa, shuck the corn, etc.

2.     Roll out freezer paper on the table and have paper towels, wipes, and extra napkins standing by

3.     Make the clambake

4.     While waiting for the clams to open up, melt the butter.

5.     Pour out the clambake.  Enjoy!

---

Gin & Lillet Cocktail

The perfect refreshing cocktail for clams and crab on the beach!

Click here for the cocktail recipe

The Fourth of July in my family is basically Christmas. The Fourth is the only time of year when my entire family gets together. A significant number of my cousins stay at the beach house and we all hang out together for the entire week. We play wiffle ball, catch crab, walk on the beach, swim in the Puget Sound, play a ton of croquet, and drink way too many cocktails.

It’s my favorite time of year and my favorite color palate. I collect things all year long for our annual celebration at the beach! How do you celebrate the Fourth?!

Salad Servers | Silicone Coated Glassware | Croquet Set | Red Stripe Napkins | Dream Team T Shirt | Wiffle Ball Set | Waffle Maker | Le Crueset Pan | Old Bay Goldfish | Volcano Candle

How and Why I’m using it all

• We usually have anywhere from 12-40 people at our Fourth of July celebration which means we serve A LOT of food. Nice looking salad servers are always needed

• Cocktails start when ever we feel like it and end long after the sun goes down. Something non-breakable, like silicone coated glassware, is so helpful.

• Cocktail croquet! We love to play croquet every night that we can - ideally at cocktail hour.

• Serving a million people means we need napkins! Usually we use paper napkins, but how cute would red stripe napkins be?!

• What’s a holiday without a cheeky t-shirt? I’ve ordered a handful of quirky clothes for all of us to wear - and over the years we’ve created quite a collection!

• Home run derby happens every year! To prevent all of us from (just Kevin) ruining a car or a window, we use wiffle balls and bats instead of the usual.

• Again, we have so many people at the house and can’t make enough food! Waffles are a hit at every house - and this year since we have so many extra days of vacation around the long holiday, we’re making more breakfasts than ever before! Waffles are absolutely on the menu.

• Our Fourth of July dinner is always a clam bake. Every year! It’s so perfect for the summer holiday and easily my favorite food. We need to make it in a giant pot usually - but when I make it at home, this Le Creuset pan is the perfect size.

• Snack time! Cocktail time! They go hand in hand. And I can definitely say Old Bay is my favorite flavoring - so a cocktail snack that’s Old Bay + Goldfish?! Yes please.

• This is my favorite candle. I buy it every month - sometimes more often. Capri Blue Volcano is absolutely coming to the beach this summer!

---