The Ultimate Summer Cookout

the ultimate summer cookout spread with all the classics, plus a few unique side dishes featuring Sir Kensington’s condiments

  • Author: Kayla Howey



Grilled Garlic Scape Potato Salad

  • 3 lbs multicolored fingerling potatoes
  • 6 garlic scapes
  • 4 green onions, thinly sliced
  • 3 stalks celery, thinly sliced
  • 3 oz cornichons, chopped
  • 6 oz Sir Kensington’s Mayonnaise
  • 3 oz Sir Kensington’s Spicy Brown Mustard
  • 1 lemon, zested and juiced
  • 6 hard-boiled eggs, quartered
  • 1 tbsp chopped parsley
  • 1 tsp chopped chives
  • 1 tsp smoked paprika
  • 3 tbsp pickled mustard seeds (optional)

Goat Cheese Street Corn

  • 68 ears of corn
  • 1 jar Sir Kensington’s Special Sauce
  • 4 oz goat cheese, crumbled
  • 1 tbsp chopped parsley
  • 1 tsp chopped chives
  • 1 lemon

Spicy Sweet Potato Fries

  • 1 ½ lbs sweet potatoes, peeled
  • 1 tsp chili flakes
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • pinch of salt
  • Sir Kensington’s Ketchup, for dipping

Cherry Ice Cream Floats

  • 12 qts cherry ice cream
  • sparkling water
  • cherries, for garnish

Essential Cookout Fixings

  • 8 hamburgers, along with buns + lettuce + tomatoes
  • 8 hot dogs, along with buns + red onions + relish
  • Sir Kensington’s condiments, ketchup + spicy brown mustard + special sauce


Grilled Garlic Scape Potato Salad

  1. Add the potatoes (along with a generous pinch of salt) to a large pot and cover them with cold water. Bring to a boil. Lower the heat and simmer the potatoes until they’re tender, about 12 minutes. Drain the potatoes and let them cool. Cut into halves or quarters, depending on the size of each potato.
  2. Meanwhile, heat the grill over high heat. Toss the garlic scapes with oil, salt, and black pepper. Grill them until caramelized and tender. Roughly chop the scapes.
  3. Combine the cooked potatoes in a large mixing bowl with the grilled garlic scapes, green onions, celery, and cornichons. In a separate mixing bowl, whisk together the mayonnaise, mustard, lemon zest, and lemon juice. Add this mixture to the potatoes. Fold gently until combined. Gently stir in the hard-boiled eggs, parsley, chives, paprika, and pickled mustard seeds (if using). Season with salt to taste. Serve room temperature.

Goat Cheese Street Corn

  1. Preheat the oven to 375F. Place the corn (with the husk intact) on a sheet pan. Bake for 30 minutes. Let cool slightly. Pull back the husks. Cut off one of the strands and use it to tie the husks together. Grill the corn until charred and caramelized.
  2. When ready to serve, slather the corn with the special sauce. Sprinkle the crumbled goat cheese over top. Garnish with parsley, chives, and a squeeze of lemon juice.

Spicy Sweet Potato Fries

  1. Preheat the oven to 425F. Cut the sweet potatoes into ¼-inch matchsticks. In a large bowl, toss them with enough oil to coat, plus the chili flakes, smoked paprika, cayenne pepper, and a pinch of salt. Spread the sweet potatoes onto a sheet pan in one even layer. You may need to use two sheet pans to ensure the potatoes have enough space to crisp evenly (placing the potatoes together will cause them to steam). Bake for 10 minutes. Lower the oven to 375F and continue to cook for 20 more minutes. Remove the fries from the oven and immediately season with another pinch of salt. Serve with ketchup.

Cherry Ice Cream Floats

  1. Scoop the ice cream into mason jars or any other type of glass. Pour the sparkling water over top to reach the edge of the jar. Garnish with fresh cherries.

To Serve

  1. Serve the grilled potato salad, goat cheese street corn, spicy sweet potato fries, and cherry ice cream floats alongside classic hamburgers and hot dogs. Serve extra dishes of condiments on the side.