A good barbecue can’t be just meat. That’s what I’ve been told. I don’t really believe it, but I’ll play along and pretend that your grilling guests might want something on the side of your flaming culinary mastery.
Potato Salad is a classic BBQ sidekick. You can prep it long before you light the fires and roast the fryers and trot it out of the fridge at show time.
Ingredients:
- 5 pounds of red potatoes, peeled
- 2 tsp salt 4-5 hard boiled eggs
- Chopped 3/4 cup Mayo blend (Mix 1/2 cup Mayo and 1/4 cup Miracle Whip)
- 1/2 cup sweet pickle relish
Preparation:
Boil potatoes in large pot with enough water to cover. Add salt and cook for 20 to 30 minutes or until they are fork tender. Drain.
Transfer to large bowl and cool completely. When cool, cut into cubes (about 1 inch). Add chopped eggs, mayo mix and relish. Gently stir. Add salt and pepper to taste.
