Polidori Brats and Side Dish Salads

Elevate your summer gatherings with a delicious twist by trying out Polidori grilled brats served alongside three diverse and refreshing side dishes. These succulent brats, infused with smoky flavors from the grill, perfectly complement a trio of salads featuring a zesty coleslaw, a tangy potato salad, a classic mac salad creating a well-rounded and satisfying

Macaroni Salad

Classic Macaroni Salad

Cooking Classy
10 minutes 10 minutes 20 minutes
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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
Directions:
  • 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.
Bacon Potato Salad

Potato Salad with Bacon

Spend with Pennies
10 minutes 10 minutes 20 minutes
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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)
Directions:
  • 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.
Coleslaw

The Best Coleslaw Recipe

Spend with Pennies
10 minutes 10 minutes 20 minutes
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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
Directions:
  • Combine all dressing ingredients in a bowl.
  • Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

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