Nicole, I agree with you about serving corn plus potatoes. I wouldn't do it if the meal I was preparing was just for my family. I would add a fruit salad or tray. It's high summer & the fruits are reasonably priced & delicious. But, if you're looking for variety you could make a potato salad. The sandwich roll, corn salad, plus potato salad sounds very heavy to me though in this heat.

Happy birthday to your DH & have a good time at your party.

/tricia

I don't think a potato salad would be weird at all with that meal....and if you still think you need another dish (I don't think you do) then how about a simple green salad.

I agere that you have a lovely menu as is. With a variety of veg on the antipasto, another lovely mix in the corn salad and more fresh fruit (berries) for dessert it sounds very balanced. If you wanted to add a green salad, potato salad, ceaser or even Woodies Layered salad I think it would work well.

Have fun - it sounds liek a blast!

A

Because everything is highly seasoned, I would have some foil wrapped baked potatoes and all the accoutrements. Now, this may not be the most perfect complement but I think it would be welcomed for that size group as a nice option. And I think the plainness of the potato offsets the corn salad and the sausage sandwich. I would also add a simple green salad.
It sounds like a great meal!

If you were only having six people I would say skip the potato and add the salad still. But for that size group, several sides are good.
My 2 cents :-)

Whoooo ... antipasta or tropical salad. The pineapples are great now as are other tropical fruits. Antipasta is always good! Have fun!

Since the corn has all types of things in it you certainly could have potato salad or even a good crisp coleslaw. Baked beans would go well with that too.

Whoooo ... antipasta or tropical salad. The pineapples are great now as are other tropical fruits. Antipasta is always good! Have fun!

Even though corn is a "starch" I think of it as just a vegetable and in this case as a "salad".

I would definitely serve some sort of potato with this meal. Probably a potato salad. But maybe grilled/roasted potatoes tossed with garlic and rosemary.

Ann

Your menu sounds perfect to me - as it is!

Teresa

I'm with Ann. In the NE festival food includes "Italian hot dogs" which are essentially what you are serving on the bun with potatoes. So if you made maybe roasted baby red parsley potatoes it would be a pick and choose to add to the wonderful menu you've assembled. Either way I think you'll have happy guests. Enjoy your party - no stress permitted!

Have fun!

I'm seeing in my mind's eye - sounds better than tasting in my mind's mouth - something with a crusty or crunchy texture, to complement the soft things already on the menu. Bruschetta, maybe.

I don't think you need a veg side. For a low-effort addition of variety, maybe a fruit salad?

I'd also have plenty of cheese in the antipasto.

Personally I'd like the menu as is. That salad sounds really good and I'd love to see the recipe. (hint, hint!)

But... raw onion, tomato, feta - three ingredients that are not uncommon for people to have an aversion to, all wrapped into one salad. I'd add a potato side. Somehow I'm not seeing a mayo based potato salad on that table. I like the idea of grilled or roasted baby reds, or maybe German potato salad.

Have fun!

I agree that the menu sounds great as is but FOAS has a good point.....not all may care for the corn salad. I'd add a simple tossed salad or a Caesar salad.

Actually FOAS had two good points...the other was the hint for the corn salad recipe!

Hi all, thanks so much for your feedback. You have convinced me, I will go with a simple roasted potato. I was also thinking about adding a creamy cucumber salad. What do you think?

The corn salad is from the Williams-Sonoma website. I work at W-S, and tried it when we made it for a class. I'm not a fan of cilantro, it can easily be switched to basil.

Fire-Roasted Corn Salad

Ingredients:
Juice of 3 limes
2 tsp. ground cumin
1 tsp. mild chili powder
3/4 cup extra-virgin olive oil, plus more
for brushing
Coarse salt and freshly ground pepper, to taste
6 ears of corn, husks and silks removed
3 cups cherry tomatoes, stemmed and halved
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1/4 lb. feta cheese, diced
2 tsp. cumin seeds, toasted and lightly crushed
Directions:
In a bowl, whisk together the lime juice, ground cumin and chili powder. Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside.

Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.

Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro, feta and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).

Thanks again! Nicole

Good decision Nicole. I for one would appreciate the roasted potatoes. But then I'm not a big fan of salads so I would prefer the roasted potatoes with my Sausage on a bun.

Have fun.