These simple summertime salad favorites make great additions to any graduation party, bridal shower or just because gathering with family or friends.  Our mayonnaise-free French Countryside Potato Salad and cool, refreshing Watermelon Salad make the perfect choice for any vegans on your guest list.  Both are easy to make and very delicious – so enjoy!  

French Countryside Potato Salad

  • 1.5 pounds Yukon Gold Potatoes, unpeeled, scrubbed, cut into cubes or slices
  • 2 leeks (white part only), split lengthwisepotatoes and thinly sliced
  • 1 red pepper, roasted and diced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1/4 cup chopped scallions
  • 1 tablespoon capers
  • 1/4 teaspoon ground black pepper
  • 1/8 cup champagne or red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 1 teaspoon salt

In a pot with a steamer insert, steam potatoes until tender, about 15 minutes.  Remove from heat and let cool.  In a pot of boiling water, blanch leeks for 30 seconds or until tender.  Rinse in cold water and drain.  In a large bowl, combine potatoes, leeks, red pepper, thyme, tarragon, scallion, capers and black pepper.  In a small bowl, whisk together champagne vinegar, olive oil, mustard and salt; add to potato mixture and mix thoroughly.  Best when served at room temperature.

Yields: 6 servings

Watermelon Salad

  • 2 cups watermelon, cut into ½ x ½-inch cubes
  • 1 cup cucumbers, peeled, halved lengthwise and cut into ½-inch pieces
  • 1 cup yellow cherry or teardrop tomatoes
  • ¼ cup pine nuts, toasted
  • ¼ cup cilantro leaves
  • ¼ cup rice wine vinegar
  • 3 tablespoons water
  • 4 tablespoons sugar

Put first 5 ingredients in a decorative serving bowl.  Whisk rice wine vinegar, water and sugar together; add to salad and toss to coat. 

Yields: 4 servings