Schumacher Side Dish Recipes

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Grandma’s Potato Salad

Serves 6

It takes less than 10 ingredients to make this classic side dish. This potato salad has served the family through picnics and festivities and is always a winner. Extra eggs and scallions make this dish stand out for flavor. Golden potatoes also are more buttery and flavorful, which really adds to the recipe. 

For the perfect summer side to burgers, hoagies, and so much more, here's a potato salad that's sure to be a hit.


  • 6 hard boiled eggs (see below)
  • 2.5 lbs Golden potatoes, scrubbed and diced (I do not peel them)
  • 5 scallions, thinly sliced
  • 1 tablespoon plus 1 teaspoon dijon mustard
  • 1 cup mayonnaise
  • Sea salt and freshly cracked pepper

Boil the Eggs

Fill a stockpot 4 inches deep with cold water and bring to a boil. Once boiling, add in the eggs with a slotted spoon. Reduce the heat to medium. Boil the eggs for 13 minutes.

In the meantime, create an ice bath (a large bowl filled with ice and water). After 13 minutes, use the slotted spoon to transfer the eggs immediately to the ice bath.

Allow to cool for 5 minutes then peel and set to the side.

Boil the Potatoes

Add the potatoes to a large stockpot and cover with water (the water should be 1 inch higher than the potatoes). Add salt generously and boil until the potatoes are fork tender. Drain into a colander and allow to cool for 5 minutes.

Mix the Potato Salad

In a large bowl, add the potatoes. Slice the eggs with a potato slicer 2 ways (or dice them). Add in the shallots, dijon, and mayonnaise. Mix until combined and season to taste with salt and pepper. Chill before serving.

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Sweet Corn and White Cheddar Cornbread

Serves 6-8

This cornbread is sweet, savory and wonderfully cheesy. Making use of delicious sweet summer corn and sharp cheddar cheese, each bite is delicious.

Pair this with chili, BBQ, pulled meats, fried chicken, or even for breakfast to mop up fried eggs.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cup grated sharp cheddar cheese
  • Kernels from 1 ear of sweet corn
  • 1 cup buttermilk (use leftover buttermilk for pancakes or fried chicken!)
  • ¼ cup butter, melted and cooled
  • 2 large eggs
  • 3 tablespoons honey

Make It

Preheat the oven to 375F and grease an 8x8 inch baking pan.

In a large bowl, mix the dry ingredients: cornmeal, flour, baking soda and salt. Add in the cheddar and fresh corn.

In a small bowl mix wet ingredients: buttermilk, butter, eggs, and honey. Slowly add your wet ingredients into your dry ingredients, mixing with a fork until just combined. The batter will be slightly lumpy from all the cheese but that is okay.

Then scrape down the sides of the bowl with a spatula and spoon into the greased baking dish. Level the top and bake for 25-33 minutes until golden brown around edges and firm to the touch.

Test with a toothpick, once it comes out clean the cornbread is done. Cool in the pan for 5 minutes then slice and serve warm.

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Tri-Melon Salad with Prosciutto and Mozzarella

Serves 4

It's that time of year when ripe melons are so fragrant you can smell them even before they are sliced. Taking advantage of that peak ripeness we created the perfect antipasto dish. Paired with razor thin prosciutto, rainbow tomatoes, creamy mozzarella and fresh basil, this melon salad is truly divine. Drizzled with a white balsamic vinaigrette, each bite explodes with summer sweetness.

Use a melon baller to get the wonderfully spherical shapes to your melons. It's an inexpensive, easy tool that adds a lot to the presentation.

This salad pairs wonderfully with a crisp sauvignon blanc if you're entertaining. We hope you enjoy!


  • 1 ½ cups balled seedless watermelon
  • 1 ½ cups balled cantaloupe
  • 1 ½ cups balled honey dew
  • 1 cup small mozzarella balls (about 12)
  • ½ cup halved rainbow tomatoes
  • ¼ cup fresh basil leaves
  • 3 slices of prosciutto


  • 3 tablespoons good extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • Sea salt and freshly cracked pepper, to taste

Make It

In a large bowl, combine melon balls (use a melon baller to make this beautiful shape) with the mozzarella. Mix to combine then spread out on a serving platter.

Top the melon with tomatoes, basil and ripped prosciutto (I tear the prosciutto into smaller pieces for easier eating).

In a small tupperware or glass jar with a lid, combine the ingredients of the dressing and shake to combine. Season to taste with salt and pepper.

Lightly dress the melon salad with the white balsamic vinaigrette. Enjoy!

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