4th Of July means fireworks, barbecues and backyards. All of America is celebrating, most of us with food, some of us cooking that very food! Are you hosting a party? Attending a Barbecue and wanting to bring a dish or two? Here are some ideas and recipes. I have personally made and ate all the following recipes, and they are Independence Day certified!


Emeril’s Potato Salad


This salad is a fan favorite. It’s like your mom’s potato salad, but with a kick.


1 1/2 pounds medium red potatoes
4 hard boiled eggs, coarsely chopped
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp black pepper
1/2 cup chopped celery
1 tbsp chopped green onions
1 tbsp chopped parsley
1 cup mayonnaise
​2 tbsp Creole or whole grain mustard

Boil the potatoes for about 25 to 30 minutes. Drain and cool. Peel and cut them into 1-inch chunks. Put the potatoes in a salad bowl. Add eggs, salt, cayenne, black pepper, celery, green onions, and parsley. Combine mayonnaise and mustard and add to the bowl. Mix well. Serve warm, or refrigerate and serve cold.

For more recipes from Emerils.com, click here.


Hellman’s Macaroni Salad



4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup white vinegar
2/3 cup white sugar
2 1/2 tbsp yellow mustard
1 1/2 tsp salt
​1/2 tsp black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
2 tbsp chopped pimento peppers

Boil macaroni until tender, about 8 minutes, in salted water. Drain and rinse under cold water. In a large bowl, mix together mayonnaise, vinegar sugar, mustard, salt and pepper, Then add in onion, celery, green pepper, pimentos and macaroni. Refrigerate for at least 4 hours before serving.

For more recipes like this, click here.


Emeril’s Cole Slaw




1/2 cup buttermilk
1/2 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp cider vinegar
1/2 tsp celery seeds
1 1/2 tsp salt
1/4 tsp cayenne pepper
1 small head of red cabbage, thinly sliced
1 small head Napa cabbage, thinly sliced
2 carrots, thinly sliced

Combine buttermilk, mayonnaise, mustard, vinegar, celery seeds, salt and cayenne pepper in a large bowl. Set aside for 20 minutes. Add cabbage. Refrigerate.

For more recipe like this click here.


Serious Eats’ Watermelon, Feta and Mint Salad


3 pounds seedless watermelon, cut into 1-inch chunks
1 tbsp fresh lemon juice
lemon zest
3 tbsp extra virgin olive oil
1/4 fresh mint leaves, chopped
4 oz arugula leaves
salt and pepper
4 oz Feta cheeseIn a large bowl, combine  watermelon and lemon juice, add some lemon zest. Add oil, mint, and arugula and toss. Season lightly with salt and pepper. Shortly before serving crumble Feta cheese on top, and add some more lemon zest on top. Finish off with an additional drizzle of olive oil. Serve immediately.
For more recipes from Serious Eats click here.

Ina Garten’s Fruit Salad with Limoncello



7 oz Greek yogurt
1/3 cup bottled lemon curd
1 tbsp honey
1/4 tsp vanilla extract
2 cups sliced strawberries
1 cup raspberries
1 cup blueberries
2 tbsp sugar
3 tbsp limoncello liqueur
1 banana, sliced
fresh mintFor the lemon yogurt topping, whisk together yogurt, lemon curd, honey and vanilla and set aside in room temperature.
For the fruit salad, toss together the strawberries, raspberries, blueberries, sugar and limoncello. Allow to stand at room temperature for 5 minutes. Gently fold the banana into the mixture.  Serve in bowls, fruit first with a dollop of lemon yogurt, topped off with a sprig of fresh mint.
For more recipes like this, click here.