The truth is, in Southern California along the coast, we can barbecue outside all year long. This doesn’t mean it’s warm enough to eat outside all year long, though. It just means there isn’t a blanket of snow covering the grill, and it’s likely not raining.
So you can hate us for being able to fire up the grill if we want to in December and January. But it’s during spring, summer and into the autumn that we really take advantage of our outdoor spaces, just like the rest of the country. So no need for too much envy, because we’re all doing the same thing at the same time.
So here we are, solidly in June, and BBQ season is finally here! What should you make on your grill to inaugurate the season?
I’m in the camp that can make a meal out of all the BBQ side dishes. Let me pile on my plate the salads, the grains, the vegetables and dips, the bite-sized appetizers and a forkful of dessert of course, and call it dinner. Sure, I like a burger as much as anyone, but given my druthers, I might skip it and go to town on everything else. So today I’ll give you a recipe that will take you through the summer and beyond. It will be perfect alongside nearly anything else you want to serve as a main course — burgers, grilled chicken, steaks, brats — but it can stand in as a main dish for those who are vegetarian or vegan.
I’m calling it Grilled Rainbow Potato Salad because when I created the recipe, I found myself adding Roy G. Biv foods (red, orange, yellow, green, blue, indigo and violet). Isn’t that some fun inspiration for cooking? It can be made ahead, too, so it isn’t one of the last-minute things that will clog your mind the day of your shindig. And if you have any leftovers (you won’t, but I’m just sayin’), you could heat it up for breakfast or lunch and top it with a fried or poached egg. You have my permission to tweak this recipe any way you like. Go ahead and add some bacon to it if you want; I won’t judge. (Just don’t label it vegetarian or vegan then.) And if you don’t like an ingredient, leave it out or sub something else. Don’t like red peppers? Sub red radish slices. Hate cilantro? Sub Italian parsley.
The point is, you can make it your own by putting your own stamp on it.
Just make it!
This week our #SundaySupper blogger crew is celebrating Backyard BBQs and Potlucks, sponsored by Gallo Family Vineyards. We’re pairing our dishes with Gallo wines this week, and for barbecues and outdoor grilling, I like to rely on two wines that are approachable, go with nearly everything and should satisfy all your guests.
- Gallo Pinot Grigio, with its crisp taste hinting of apple and citrus, is my first choice for this grilled spud salad. It will cut through the rich, smoky grill flavors, be a counterpoint to the sweeter roasted vegetables, and pair with the slightly acidic dressing.
- If you’re a red lover, I suggest Gallo Merlot, a smooth sipping wine with hints of cherry, plum and oak. It can handle everything from pasta to grilled meats and vegetables. Either of these wines should go with everything on your plate, with ease.
You can find Gallo wines widely available in your grocery store (or use their store locator here).
Today’s Sunday Supper recipes
Meanwhile, check out our collection of 20 recipes we have lined up for you today from the talented Sunday Supper cooks. Try my Grilled Rainbow Potato Salad, or choose another recipe from the menu below to serve around your family table. I have my eye on the Bacon, Strawberry and Farro Salad, a bite of the Creamy Asparagus Puffs, the Citrus Grilled Chicken (I’ll have a thigh, please) and of course the S’More Cookie Cups for dessert. And that’s just for my first round.
- Buffalo Bread by Feed Me, Seymour
- Cilantro Lime Chicken Wings by Casa de Crews
- Creamy Asparagus Puffs by Brunch with Joy
- Bibimbap Bar by kimchi MOM
- Chicken Satay by Curious Cuisiniere
- Citrus Grilled Chicken Under a Brick by Nosh My Way
- Garlicky Sirloin Steak For A Crowd by Family Foodie
- Grilled Chicken Salad Sandwiches by Cosmopolitan Cornbread
- Grilled Mediterranean Salmon Burgers with Tzatziki by Simply Healthy Family
- Spicy Shrimp Lettuce Wraps by Take A Bite Out of Boca
Sides and Salads:
- Bacon Strawberry and Farro Salad by The Girl In The Little Red Kitchen
- Balsamic Blueberry Salad by Alida’s Kitchen
- Caprese Pasta Salad by One Sweet Mess
- Grilled Rainbow Potato Salad by Shockingly Delicious
- Spicy Watermelon Salad by Ruffles & Truffles
- Tortellini Salad by Magnolia Days
- Coconut Shortcakes with Grilled Pineapple by The Wimpy Vegetarian
- Frozen Root Beer Float Pie by Serena Bakes Simply From Scratch
- Grilled Peaches with Brioche by Peanut Butter and Peppers
- S’more Cookie Cups by Desserts Required
BBQ Helpful Info:
- 5 Tips for Using BBQ Sauce by Sunday Supper Movement
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed here are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. Gallo would love it if you connected with them on Facebook | Twitter | Instagram | YouTube. I enjoy chatting with them on their social media about wine pairings with my recipes; they’re good with an answer if you are waffling.