Looking for a satiating side to reinvigorate your Fourth of July BBQ?
RMFR connects with our longtime friend, oenophile and owner of Caleb & Rose Wine Company, Kristen Muir, for a robust, versatile and “refreshingly flavorful” potato salad recipe with wine pairings, sure to glow up any star spangled cook out.
“There’s something inherently nostalgic about the Fourth of July,” says Muir. “Regardless of where you grew up in the States, memories of parades, town festivals, fireworks, and of course barbecues fill our minds. The food we serve also evokes memories of our past. While burgers and hot dogs are found sizzling on the grill, guests come pouring into the neighborhood potluck with a variety of salads. Pasta, potato, fruit – you name it. There’s Grandma’s tried-and-true salad, a recipe inspired by a beloved cookbook author, or a creation influenced by a city someone once lived in. If you are heading to a barbecue this Fourth of July, try this potato salad with a refreshing dressing of lemon, Dijon, garlic, olive oil, and parsley.”
Muir validates that this hassle-free dish is “delightful whether it’s served warm or chilled” and recommends pairing it with Grgich Hills Sauvignon Blanc from Napa Valley or Gerard Bertrand Rosé from France.
Kristen Muir has twenty years of experience in the wine industry and has lived across the United States and Europe. She holds an Advanced Certificate from The Wine & Spirits Education Trust and owns Caleb & Rose Wine Company based in Orange County, CA. She draws inspiration for this recipe from her years of cooking classes in Philadelphia, Pennsylvania, and her cherished time living abroad, near France.
