Fourth of July Sides for a Crowd

Ingredients

• 3 pounds of Yukon gold potatoes, peeled and cubed
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup celery, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1/2 head green cabbage, shredded
• 1/2 head red cabbage, shredded
• 2 large carrots, grated
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 ears of corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, cut into wedges
• 1 eggplant, sliced
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Make the Creamy Potato Salad: In a large pot, boil the cubed potatoes in salted water for 15-20 minutes or until fork-tender. Drain and let them cool completely. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth. Add the cooled potatoes, celery, red onion, and dill to the dressing and mix gently. Chill for at least 1 hour before serving.
2. Prepare the Homemade Coleslaw: In a large bowl, combine the shredded green and red cabbage, and the grated carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 30 minutes.
3. Prepare the Flavorful Bean Salad: In a large bowl, mix together the kidney beans, chickpeas, bell pepper, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss gently. Chill for at least 30 minutes.
4. Make the Refreshing Corn Salad: Grill the corn on medium-high heat for about 10 minutes. Once cool, cut the kernels off the cob and mix them with the halved cherry tomatoes, red onion, feta cheese, olive oil, lime juice, salt, and pepper. Refrigerate for about 30 minutes.
5. Prepare the Grilled Vegetable Medley: Preheat your grill to medium heat. Toss the zucchini, bell pepper, onion, and eggplant with olive oil, Italian seasoning, salt, and pepper. Grill the vegetables for about 8-10 minutes. Serve warm.
6. Make the Zesty Dipping Sauce: In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper. Mix until smooth and creamy. Chill in the refrigerator.