Cooking with Kate: Take the Labor Out of Labor Day!

Labor Day may be just around the corner, but you can keep it labor-free with one of these quick recipes that can be made in advance! Whether you are enjoying a day at the lake or hosting a backyard barbeque, your food will impress your loved ones—and you’ll get to enjoy the party yourself! What’s more, these recipes feature lots of great produce, so get yours farm fresh at your local Brookshire Brothers today!
Read more: Bring the heat this weekend with Kate’s tips on summer grilling!

Ultimate Baked Potato Salad

from Catering with Kate
Makes 8-12 servings


4 lbs small or bite-sized potatoes
any combination of baby gold, red, purple, blue, or fingerling potatoes
1 lb sliced bacon
1 (16 oz) carton sour cream
3 tablespoons mayonnaise
2 cups shredded cheddar jack cheese
3 tablespoons fresh chives, finely chopped
1 tablespoon Montreal steak seasoning
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper


Rinse potatoes under running water to remove any dirt. Cut small potatoes in half and place in a large pot. Cover with water and bring to a boil over high heat. Note: if using larger potatoes, cut into 1-inch cubes before cooking.Reduce heat to medium and cook until potatoes are just tender (about 5-8 minutes). Drain the potatoes, transfer to a large bowl or platter, and place in refrigerator to cool completely.
Read more: There’s a place for that! Find out what the best places are for storing food in your fridge.
While the potatoes are cooling, cut the bacon into ¼-inch pieces and cook over medium heat in a large skillet until crispy. Remove cooked bacon from the skillet with a slotted spoon and drain on a paper towel lined plate. Let cool, and crumble any larger pieces. Set aside.
Read more: BYOB? You’ll definitely need Kate’s recipe for Sweet and Spicy Beer Braised Sausage
In a large bowl, mix sour cream, mayonnaise, shredded cheese, chopped chives, and seasonings. Taste the mixture and add additional seasonings, if needed. Gently fold the cooled potatoes and crumbled bacon into the sour cream mixture until everything is well coated. Cover with a lid or plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Read more: Vegetarians can join the fun too with this recipe for Black Bean Sliders!

Honey Lime Fruit Salad

from Catering with Kate
Makes 8-12 servings


1 large pineapple, peeled, cored, and cut into bite-sized pieces
2 cups red or green grapes, washed and cut in half
1 pint strawberries, washed, stems removed, and cut in half
1 cantaloupe, peeled, seeds removes, and cut into bite-sized pieces
4 stone fruits, pit removed and cut into bite-sized pieces
– any combination of mangoes, nectarines, plums, pluots, peaches
2-4 apples (depending on size), cored and cut into bite-sized pieces
– any combination of Pink Lady, Cameo, Gala, Fuji, Granny Smith, Honeycrisp, or your favorite
1 pint fresh blueberries
Read more: With five different recipes, this blog from Kate is bursting with blueberries!!
¼ cup good quality honey
Zest of 2 limes
Juice of 2 limes


Wash and cut up all fruit and place in a large bowl. Add honey, lime zest, and lime juice. Gently toss to coat. Cover and chill for at least 2 hours before serving.
Read more: Sad summer’s ending? Check out Kate’s recipes for “Cooking Away the Labor Day Blues”!


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.