So, it’s the summer wrap-up, time for our last summer hurrah, it’s Labor Day! I’ve been advising many of my clients to make the entire Labor Day feast ahead. I thought I would share some of my recipes with you…and hopefully you can spend your Labor Day, relaxing and kicking back instead of rushing to get the table ready.

Potato, macaroni salad and slaw always taste better the second day, don’t you think? The flavors have more time to marry when they sit, so these are ideal salads to make the day before their eaten. Below are three of my favorite recipes.

(It gets its name from a friend who kept saying this while eating it!)

½ Cup Sweet Pickle Cubes or Relish

1 Cup of Mayonnaise

½ Cup Sour Cream

½ Cup Half-n-Half

1 Tablespoon Dijon Mustard

2 Tablespoons Fresh Minced Parsley

1/8 Teaspoon Onion Salt

1/8 cup Red Wine Vinegar

10 Medium Red Skin Potatoes boiled, cooled and cut into 1/2” cubes

1 Bunch Green Onions, finely sliced

1 Green Pepper, finely diced

1 Red Pepper, finely diced

Salt and Pepper

Whisk together the first 8 ingredients in a large bowl. Add the rest of the ingredients and season with salt and pepper to taste. You may want to re-season the salad the next day after the flavors have developed.

(If you don’t like tuna, nix it from the recipe)

2 Cups Mayonnaise

1 Cup Finely Diced Celery

½ Cup Finely Diced Red Onion

1 Pound Macaroni cooked, rinsed and cooled

Salt and Pepper

Combine the first three ingredients in a large bowl. Incorporate macaroni. Season the salad with salt and pepper.

1 Cup Rice Wine Vinegar

2 Tablespoons Honey

2 Tablespoons Sesame Oil

½ Tablespoon Sweet Chili Paste

4 Cups Finely Shredded Napa Cabbage

1 Cup Carrot Shreds/Matchsticks

1 Cup Finely Diced Green Pepper

1 Cup Finely Diced Red Pepper

½ Cup Minced Fresh Cilantro

Salt and Pepper

In a large bowl whisk together the liquid ingredients. Add in the next five ingredients and coat with dressing. Season with salt and pepper. Store in and airtight container or plastic bag overnight.

Best of luck and enjoy your Labor Day!

Chef Lori