Two Color Cabbage Slaw

Picnic on July 4th? Of course! It’s the American thing to do.

So of course, we need to bring typically American food.

Like cole slaw.

Which has become an iconic American picnic dish but is actually not an American recipe at all. Cole slaw (which means “cabbage salad”) was originally a Dutch specialty.

Nevertheless, we Americans love it so much we have claimed it as our own and it is therefore perfectly perfect for any Fourth of July celebration.

Two Color Cabbage Slaw

• 4 cups packed shredded green cabbage

• 2 cups packed shredded purple cabbage

• salt

• 2 finely chopped carrots

• 3 chopped scallions

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh dill

• 1-1/4 cups buttermilk

• 1/3 cup mayonnaise

• 2 tablespoons cider vinegar

• 1 tablespoon sugar

• pinch or two of cayenne pepper, optional

Place the green and purple cabbage shreds in a large bowl, sprinkle with 1-2 teaspoons of kosher salt and toss to distribute the ingredients evenly. Let rest for 45 minutes. Rinse the cabbage and wipe the shreds dry on paper towels. Place the shreds in a large bowl. Add the carrots, scallions, parsley and dill and toss the ingredients. In another bowl, combine the buttermilk, mayonnaise, cider vinegar and sugar. Whisk the ingredients and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes. Before serving, taste for seasoning and add salt and cayenne pepper to taste.

Makes 8 servings

Roasted Potato Salad

Although my Mom was a really good cook, there were a couple of recipes of hers that I absolutely didn't like. For example, her potato salad, made with cooked, cut up all-purpose Eastern potatoes mixed with onions and Miracle Whip.

And because I didn't like that potato salad or even that style of potato salad, I have spent years experimenting with different recipes.

A while ago I tried making potato salad using roasted potatoes and it opened up a whole new range of options. Roasting gives an entirely different texture and flavor to potatoes and, of course to any salad you create with them.

There's a wonderful recipe for Roasted Lemon-Rosemary Potato Salad in my book, The Modern Kosher Kitchen.

This one was a big hit recently at a buffet get-together at my house. A good choice for a Labor Day picnic.

Roasted Potato Salad

• 2-1/2 pounds small red bliss or baby Yukon Gold potatoes
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1/2 cup chopped red onion
• 1/4 cup white wine
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh parsley
• 2-3 teaspoons chopped fresh herbs such as thyme, savory, rosemary, marjoram (or a mixture)

Preheat the oven to 450 degrees. Wash and dry the potatoes and cut them into bite size pieces. Place the potatoes on a baking tray. Pour 2 tablespoons of the olive oil over the potatoes and toss to coat them. Sprinkle with salt and pepper and roast the potatoes for about 25 minutes or until tender. Remove the tray from the oven and place the potatoes in a bowl. Add the red onion and pour in the white wine. Toss the ingredients and let cool slightly. Whisk the remaining olive oil, white wine vinegar and mustard and pour over the potatoes. Add the parsley and herbs, toss and let stand for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Lemon-Oregano Vinaigrette

Some people say potato salad comes from German cuisine. Others tell you it is French. Or from some other European country.

But I think potato salad is actually thoroughly American.

Potatoes are a "new world" plant. Back in the 16th century, before Europeans ever knew there was even another continent, Spanish explorers sailed to what would later become the "Americas." They were looking for gold and plenty in the mythical kingdom of El Dorado. 

Surprise!

What they found were plenty of potatoes, and that was their real treasure.

They brought potatoes back to Europe, where it met with mixed reviews, especially because so many people thought potatoes were poisonous. Others refused to eat potatoes because they weren't mentioned in the bible. 

Fortunately potatoes are nourishing and easy to grow, so in the poorer European communities the people were obliged to eat them or starve. 

And so by the time Europeans settled in what would become the United States, potatoes were a staple part of the diet.

With all this in mind, I say again: potato salad is an American food, because -- it all started with the potato. And so it's the perfect side dish for a 4th of July picnic, barbecue or any other sort of get-together.

For my money -- potato salad is best when served at room temperature. Not hot, not cold. There are a zillion versions. Here's one:

Potato Salad with Lemon-Oregano Vinaigrette

• 2-1/2 pounds small red potatoes        
• lightly salted water
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 scallions, finely chopped        
• 1 tablespoon minced parsley
• 1-1/2 tablespoons chopped fresh oregano (1-1/2 teaspoons dried) 
• 3/4 teaspoon salt, or salt to taste
• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the olive oil and lemon juice and toss ingredients gently. Add the scallions, parsley, oregano, salt, and pepper. Toss gently. Let rest at least 1 hour before serving.

Makes 4-6 servings