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
Classic Macaroni Salad
10 minutes
10 minutes
20 minutes
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.
Potato Salad with Bacon
10 minutes
10 minutes
20 minutes
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.
The Best Coleslaw Recipe
10 minutes
10 minutes
20 minutes
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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