A southern spin on the traditional California Cobb, this salad makes a perfect summer meal. I serve it with fresh bread for last minute dinner parties.
While growing up in Georgia, my job—every summer—was to sell peaches. As a result, my mom and I came up with countless recipes using the fresh fruit, and this is her favorite. If you like a lighter dressing, substitute half of the oil with vegetable or chicken stock.
Grilling the potatoes gives this salad a delicious smoky flavor and it can easily be served room temperature. If you don’t have time to grill the potatoes, simply boil them until tender and toss with salsa verde.
This classic Southern dish is even better with grilled potatoes. Take the extra five minutes to make your own mayonnaise and you will be glad you did. Mayonnaise can be stored in refrigerator for up to 5 days.
This simple dessert has just the right amount of sweetness and the honey flavor really shines through. You can also serve these glazed peaches with grilled salmon or pork.
