The Pair of Sides You Need for Every BBQ – Homemade Coleslaw and Potato Salad

These are an obvious pair, which is why I am letting them share a post. I’m not sure that I have ever made one without the other, and if you are inviting people over for a barbeque, I think they pretty much are expecting both 🙂 They are both easy to execute, but as you will see me say constantly, its all about the ingredients. To make something truly delicious, you can’t take the easy route and use cheap ingredients from the supermarket across the street. Know a good boutique kind of place to shop that sells more unique and delicious things. Even if you are shopping cheap and convenient, you still will have a lot of options so be sure to pick the most delicious option, not the best-priced.

Coleslaw:

• 1 head of cabbage
• 1/2 red onion
• 1/2 bay baby carrots

Coleslaw Dressing:

• 2T sugar
• 1/3C apple cider vinegar
• 1C mayo
• salt
• pepper
• garlic powder

Chop your head of cabbage into strips, chop your onion, and quarter your baby carrots. Toss into a large bowl.

In a separate smaller bowl, whisk the sugar and apple cider vinegar until the sugar is dissolved. Whisk in the mayonnaise. Pour over the cabbage mixture. Sprinkle with salt, pepper and garlic powder to taste.

Potato Salad:

• 1lb russet potatoes
• 4 eggs (hardboiled and diced)
• 1/2 white onion
• 4 deli pickle slices (I like the Trader Joes ones)
• 4-5 pieces of bacon, chopped and cooked (the smokier the better!)
• 1/2 can olives, diced
• 1 1/2C mayo
• 1/4C plain mustard
• 1T Dijon or stone ground mustard
• salt
• pepper
• garlic powder

  

  

Set a pot of water to boil and toss in your potatoes. Boil until al-dente… you do not want to overcook. An ideal consistency would be where you can insert an knife through the potato with some ease, but still some resistance (not sure that makes sense but that’s the best way I can describe it). When done, strain the potatoes and run some cold water over them. this will help the skins peel off. Let them cool then peel and dice them into a large bowl.

Chop your onion, pickles, bacon, hardboiled eggs, and olives. Toss on top of your diced potatoes. Add your mayonnaise, mustards, and sprinkle lightly with garlic, salt, and pepper. Mix and chill and serve whenever!