Here are three delish salad possibilities to accompany Polidori brats at your next cookout!
Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Classic Macaroni Salad
Ingredients
Dressing
- 1/2 cup Mayonnaise
- 1/2 cup Plain Greek yogurt
- 1 1/2 tbsp White wine vinegar
- 2 tsp Dijon mustard (more to taste)
- 2 tsp Honey
- Salt and pepper to taste
Macaroni Salad
- 8 oz Elbow macaroni dry
- 2 Eggs hard boiled, peeled and chopped
- 1 cup Red bell pepper diced
- 1 cup Carrots chopped
- 3/4 cup Celery diced
- 1/4 cup Red onion diced
- 2 tbsp Fresh parsely minced
Instructions
- Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
- Drain and rinse with cold water until completely cool. Let drain very well.
- In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
- Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
- Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.
- Notes: If you want an even richer, creamier dressing you can omit Greek yogurt, just use 1 cup mayonnaise and a few tablespoons milk to thin. If you don't have Dijon on hand, feel free to use a different type of mustard instead.Try it with other mix-ins. You don't have to use those listed. Some ideas include - minced baby dill pickles, pickle relish, bacon, green onions or chives, paprika, capers, cucumbers or tomatoes.
Tried this recipe?Let us know how it was!
Potato Salad with Bacon
Ingredients
- 6 cups Potatoes (yellow or red) cut into 1" pieces
- 3 Green onions diced
- 1 cup Celery finely diced
- 1 cup Cheddar cheese shredded
- 8 slices Bacon cooked and crumbled
- Parsley or dill for garnish
Dressing
- 3/4 cup Sour cream (not low fat)
- 1/3 cup Mayonnaise
- 1 1/2 tbsp Cider vinegar
- 2 tsp Dijon mustard
- 1 tsp Fresh dill (or 1/2 tsp dried)
- 1 tsp Sugar
- 1/2 tsp Garlic powder
- Salt and pepper to taste
- 2 tbsp Bacon fat (optional, see note)
Instructions
- Bring a large pot of salted water to a boil. Add chopped potatoes and boil 10-12 minutes or until fork tender.
- Whisk dressing ingredients in a small bowl. Add ½ teaspoon salt & ¼ teaspoon pepper.
- Once potatoes are cooked, drain well and place in a large bowl. Add dressing. Toss to combine.
- Add celery, green onions, cheese, and crumbled bacon. Mix well. Garnish with herbs if desired.
- Serve warm.
- NOTES: This potato salad can be served warm or chilled. If serving chilled, cool the potatoes before adding the dressing.If cooking raw bacon for this recipe, reserve a couple of tablespoons of bacon fat and drizzle it into the dressing for extra flavor.If using purchased “real bacon bits” crisp them in a pan on the stove or in the microwave for a minute and let cool. Greek yogurt can be used in place of sour cream.
Tried this recipe?Let us know how it was!
The Best Coleslaw Recipe
Ingredients
- 3 cups Green cabbage finely shredded
- 2 cups Purple cabbage finely shredded
- 1 cup Carrot finely shredded
Dressing
- 1/2 cup Mayonnaise
- 1 tbsp White vinegar
- 1/2 tbsp Cider vinegar
- 2 tsp Sugar
- 1/2 tsp Celery seeds
- Salt and pepper to taste
Instructions
- Combine all dressing ingredients in a bowl.
- Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.
Tried this recipe?Let us know how it was!
