When it comes to 4th of July food, I’m more of a make yummy side dish recipes than a make red, white and blue recipes. Now, don’t get me wrong, the 4th of July party wouldn’t be the same without that red, white and blue cake, but I’m not quite as good at making the sweet stuff. I will, however, happily eat the entire thing though!
One 4th of July when I was a kid, the babysitter took my sister, her friend and I to the lake for a nice 4th of July picnic. They both thought it would be fun to make red, white and blue themed lunches so they each had sandwiches with cream cheese, strawberry jelly and blueberries.
I don’t have as much of a sweet tooth so I just made a cheese sandwich. We got to the lake and within a few minutes of starting lunch they were both jealous of my sandwich and I ended up splitting it with them. Savory food for the win!
Now, let’s get to this delicious green sauce! It is so easy to make and you will want to put it on everything, not just these grilled potatoes. Seriously, you know when you make a recipe and it needs something else and you can’t quit put your finger on it? Well, after you taste this dressing you will never be searching for that missing ingredient again.
This pasta needs a little kick, put some lemon herb dressing on it! These tacos need a tasty sauce, put some lemon herb dressing on it! And, this rice bowl needs a little jazzing up, yes, put some lemon herb dressing on it!
I was originally going to call it chimichuri sauce but I’m not sure it quit fits that category and I didn’t want to get in trouble with the food police! Instead of red wine vinegar I used lemon juice and I also used some green onions rather than shallots. It has a lot of strong flavors but none of them seem to overpower the other and I have a feeling I am going to be putting it on all the things from now on 🙂
- 1.5 pounds baby white potatoes
- Olive oil
Lemon Herb Dressing:
- 1 cup fresh cilantro leaves
- 1 cup fresh Italian parsley leaves
- 2 whole green onions, roughly chopped
- 2 cloves garlic, minced
- 6 tablespoons fresh lemon juice, about 2 lemons
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. Cook potatoes until fork tender but with still a little give in the middle, about 15-20 minutes. Let potatoes cool for about 10 minutes and then cut in half. Brush each side with a small amount of olive oil and season with salt and pepper.
- Turn the grill on medium heat and place potatoes on, cut side down. Grill potatoes for about ten minutes, until you get some good grill marks.
- Place all of the dressing ingredients into the blender and blend for 10-20 seconds. Place grilled potatoes on a plate and pour dressing over potatoes or use dressing as a dip to dip potatoes in.