I have a client who I routinely do cooking demonstrations for, as well as cooking classes. Wednesday, they called to ask if I would come to their location, and do a cooking demo for 8 people, while they entertained clients. Happily, I moved a few things around on my agenda and sat down to write a menu.

To me, cooking in the summer is all about what's fresh, available, and quick. Life moves quickly and summer is even speedier, so I don't like to spend too much time stirring pots and washing dishes. I went to the market and selected some really nice ribeye steaks, and then shopped the produce section. For a side, I wanted something simple, refreshing, and colorful. I noticed that there was a bag of really attractive potatoes - a blend of red, Yukon Gold, and purple. The colors were bright and always make for an appealing plate presentation, so I decided to go with a potato salad, dressed with vinaigrette, and garnished with smoked bacon, grape tomatoes, scallions, and Maytag blue cheese.

I make my own vinaigrette, utilizing what's in my pantry (I always keep Dijon mustard, red wine & cider vinegars and olive oil), and if I have fresh herbs, I add those too. In this case, I had chives, so those were incorporated. If you do not want to make your own vinaigrette, you can purchase a vinaigrette that you like, and use that instead. If the vinaigrette you selected off the shelf isn't all you had hoped for - doctor it up to suit your tastes!

If you're organized, you can pull this meal off in under 45 minutes. The great thing about these types of potatoes is that you don't have to waste time peeling them. If you decide to use purple potatoes, cook them separately so that the Red Bliss & Yukon Gold's don't discolor. This salad can be enjoyed cold, hot, or at room temperature. Enjoy!

Simple Summer Potato Salad

2 lbs. potatoes (Yukon, Red Bliss, etc.), washed and cut into halves or quarters

8 oz. good quality bacon, cooked and drained, then crumbled
3 - 4 oz. Maytag blue cheese, crumbled

1 bunch scallions, washed and sliced on the bias
2 c. grape tomatoes, washed and sliced in half

Vinaigrette (recipe follows)
Salt & pepper to taste

Method:
Cover the potatoes with cold, salted water. Bring to a boil and cook until they are fork tender. Drain and set aside.

While the potatoes are cooking, prepare the bacon. Drain the cooked bacon on paper towel, then crumble and set aside.

Slice the scallions and tomatoes. Set aside.

Prepare the vinaigrette.

Toss all of the ingredients together in a large bowl until all of the ingredients are evenly dressed. Serve with chicken or beef.

Vinaigrette
2 tablespoons sherry or cider vinegar
1/2 tablespoon minced shallot
1/2 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper

In a small bowl, whisk the vinegar with the shallot and Dijon mustard. In a thin, steady stream, whisk in the olive oil until emulsified. Season with salt and pepper.

Don't forget to visit our website, www.themethodschool.com and our facebook page for photos and tutorials.

Yesterday, our Big Chef/Little Chef class brought kids and dads together for some fun in the kitchen. Together, they made an impressive spread to enjoy while celebrating their love of family and food. From flank steak to rich chocolate pudding, everything was excellent.

Try our recipe for grilled flank steak with roasted potato salad. This simple meal can be put together quickly, so it's perfect for a gorgeous summer day like today. Make the marinade first and then submerge the flank steak. While the steak is marinating, start working on the potato salad.

Basic Dijon Marinade
½ cup smooth Dijon mustard
3 cloves garlic, minced
2 teaspoons dried thyme leaves
¾ cup balsamic vinegar
¾ cup apple cider vinegar
2 cups vegetable oil

whisk first 5 ingredients together thoroughly, Slowly drizzle oil into mixture, whisk constantly, until emulsion thickens. Taste and adjust seasonings if needed.

Method:
Combine all of the above ingredients to make a marinade.
Marinate the steak for at least one hour.
Grill to medium rare. Rest before slicing into thin strips against the grain.


Roasted Potato Salad

Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup canola oil
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh tarragon
Potatoes
2 pounds potatoes
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
2 small shallots, thinly sliced
2 green onions, thinly sliced
4 oz. Maytag Blue Cheese (optional)

For vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in shallots and herbs. SLOWLY drizzle the oil in. DO NOT DUMP IT IN ALL AT ONCE OR TOO FAST!

For potatoes:
Preheat oven to 400°F. Peel potatoes; cut into similarly sized chunks or cubes. Toss with oil and roast until potatoes are tender, about 1 hour. Remove from oven, and cool to lukewarm.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.

Place warm potatoes in medium bowl. Add bacon, green onions, blue cheese and vinaigrette. Toss well and serve.