A salad buffet makes a terrific summer dinner for effortless entertaining. This Chunky Potato Salad Recipe helps round out a cold buffet.
It’s always nice being able to visit with your guests instead of working in a hot kitchen putting finishing touches on the meal.
Planning a cold buffet lets you do any of the cooking ahead of time and then you can serve everything cold and let your guests help themselves.
Just be sure to have lots available. It’s never good to run out – especially of the most popular dishes.
Generally, I don’t have that problem. I tend to overdo it just a bit. But, that’s okay. The last summer buffet we had, Geoff and I had pre-made lunches for the next three days!
This Chunky Potato Salad was only one of dishes we prepared. We also had chopped romaine lettuce with plenty of dressings available such as Blue Cheese, Creamy Italian and Oil Olive & Balsamic Vinegar.
In addition to that we prepared a Southwestern Style Black Bean Salad that had tomatoes, red onions, corn, sliced black olives and TexMex spices.
To round things out there were chopped tomatoes, sliced onions, carrot sticks, a selection of cheeses, some freshly baked baguettes and a traditional three bean salad.
For a cool, refreshing, summertime drink we chose a chilled Sangria with fresh orange slices floating on top.
It was an easy and relaxing summer meal.
