It’s a party! Hooray! Here’s where I share the entire menu of munchies and party pics from the baby shower I hosted (I still can’t believe I’m old enough to have a friend that’s having a baby! Yikes!). Mark and I worked for months to get the house ready for the party. That seems a little over-the-top but when you have an old house with about a million little renovation projects started and none of them quite finished, you need a deadline and 11 lovely ladies coming over in order to get some stuff done! The hard work payed off and what used to be a construction zone is now a nice home. The giant balloons hanging from the ceiling and the fresh flowers everywhere brought on the celebratory feelings. I’m not really big on games – especially those of the baby shower variety (party pooper, I know). But we did write wishes for the baby on pretty white paper birds and tied them up on a twiggy branch. It was something fun to do during the party and a sweet, sentimental gift for mama and baby. We started prepping the food Friday night, worked all day Saturday making more treats and my mom even drove up from Greenville to bake these amazing cakes! The Frankfurter Kranz is like a raspberry cream dream. It’s the same cake she made for me for my wedding and it’s probably the most delicious thing ever. I hope to share the recipe in an upcoming post!
On to the menu!
For the Savory:
White Bean Hummus with Roasted Red Pepper Swirl
Pimento Cheese with veggies and crackers to dip
Bruschetta with garlicky grilled baguette
Cucumber Caprese Bites
Deviled Eggs, that I tried to dye pink with beet juice
Pesto Bread Sticks
Mushroom Tarts with Thyme
German Potato Salad
Cucumber Lemon Water
We even painted the entire outside of our house! Here is the before pic of the funky green color it used to be.
Now on to this potato salad! It’s my go-to party dish. I’ve brought it to every single company potluck party. A simple crowd pleasing dish that’s vegan too!
Ingredients for The Salad
3 pounds golden potatoes
1 small red onion
2/3 cup finely chopped fresh parsley and chives
For the Dressing
1/3 cup neutral oil like grapeseed
1/3 cup white vinegar
2 generous tablespoons mustard
1 teaspoon salt, more to taste
1 teaspoon pepper
Boil the potatoes, whole with the skin on. When you can easily stick a fork through them, they’re done. To make the dressing, combine all the ingredients into a jar with a lid and shake up to mix up. Peal the potatoes and slice into disks. Pour the dressing over the warm potatoes, toss together with finely chopped red onion and herbs. Warm or cold this salad is delicious.