Electric co-op employees’ favorite side dishes
A summer potluck is a fun and easy way to gather with friends in your backyard without having to do all the food prep yourself. This month we collaborated with electric co-op employees from across Colorado for a virtual side dish recipe swap. These tried-and-true recipes will get you started at your own backyard party or help you decide what to bring to your next cookout.
Roasted Potato Salad
By Alliy Sahagun, Gunnison County Electric Association
Ingredients
- 3 lb round red potatoes, cut into 1” pieces
- 1 small red onion, cut into wedges, 1/2 cup
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup frozen whole kernel corn
Dressing
- 3/4 cup mayonnaise
- 2 tbsp cider vinegar
- 1 oz envelope dry ranch salad dressing mix
- 1/4 tsp cayenne pepper, optional
- 1/2 cup celery, sliced on the bias
- 3 hard-cooked eggs, peeled and chopped
- 1 avocado, halved, seeded, peeled, and chopped, optional
- Salt, to taste
- Ground black pepper, to taste
- 1 bunch Italian flat leaf parsley, coarsely snipped, optional
Instructions
Preheat oven to 425 degrees.
Place potatoes, onion, and garlic on a 15” x 10” baking pan. Drizzle vegetables with the olive oil and toss to coat. Roast uncovered for 20 minutes. Stir vegetables and add corn. Roast for 15 to 20 minutes longer, or until vegetables are tender and brown.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and, if desired, cayenne pepper.
Add roasted vegetables and toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and black pepper.
Transfer to a serving dish. If desired, sprinkle with parsley.
Serve warm or chilled.
Serves 12
Bacon Cheese Grits Casserole
By Anne Boswell, Southeast Colorado Power Association
Ingredients
- 1 lb bacon
- Grits
- 5 tbsp butter
- 2 eggs
- 1 to 2 cups shredded cheddar cheese
Instructions
- Cook the bacon to your desired level of crispiness. Roughly chop the cooked bacon and set aside.
- Prepare 1 1/2 cups of grits according to the package instructions. Salt and pepper to taste.
- Once the grits are cooked, stir in the butter and melt.
- After the grits are slightly cooled, whisk the eggs into the grits.
- Lightly spray a large casserole dish with cooking spray. Pour the grits into the dish and sprinkle the cheddar cheese and bacon on top.
- Bake at 350 degrees for approximately 25 minutes.
Classic Italian Pasta Salad
By Avery Parson, Mountain View Electric Association
Ingredients
- 1 box (12 oz) tricolor rotini pasta
- 1 packet Italian salad dressing mix
- ¼ cup white vinegar
- ½ cup olive oil
- 10 oz cherry tomatoes, halved
- 8 oz mozzarella pearls
- 6 1/2 oz can sliced black olives, drained
- ½ red onion, diced
- 1 cucumber, peeled and chopped
Instructions
Cook the pasta according to package instructions until al dente (about 6-8 minutes). While the pasta cooks, prepare the Italian dressing by mixing the packet with white vinegar, olive oil, and water as directed.
Drain and rinse the pasta under cold water, then transfer it to a large mixing bowl. Add the cherry tomatoes, mozzarella pearls, black olives, diced red onion, and cucumber. Pour the prepared Italian dressing over the salad and mix well to combine.
Refrigerate for at least 2 hours or overnight to enhance flavors. Serve chilled and enjoy!
Serves 6–8
Kick Up the Spice Peanut Slaw
By Rita Sanders, Grand Valley Power
Slaw
- 2 bags angel hair cabbage/slaw
- Roasted peanuts (not dry roasted), to taste
- Dried cranberries, to taste
- 1 large red onion, diced
- 1 bunch cilantro, chopped
Dressing
- 1 tbsp chili oil or Mongolian fire oil
- 1 hefty pinch red pepper flakes
- Pinch of salt
- Cracked black pepper, to taste
- 1/3 cup rice vinegar
- 2 tbsp sesame oil
- 1/2 cup mayo
Instructions
Mix slaw ingredients in a large bowl. In a separate bowl, whisk together all dressing ingredients until combined. Pour the dressing over the slaw before serving.
Serves 12
