4th of July - what are you having?
We are having a backyard cookout w friends. I'm making potato salad, a key lime pie, and grilled chicken.
The chicken is marinated in Wickers original marinade out of Honersville, Missouri. It's vingear based so I thicken w ketchup and baste the chicken 2 or 3 times just before taking it off the fire ensuring it doesn't burn.
Our hosts are making grilled veg and some chips/dip. We will conclude w the key lime pie and cantalope.
What are you having?
New England Pot Salad
Idaho russet burkbank potatoes (4 large potatoes about 4lbs)
1 teaspon mustard (not yellow) such as grey poupon or dry mustard
1/3 cup white vinegar
1/2 finely diced medium yellow onion
3 stalks celery finely diced
Hellmans/Best mayo
s + plenty of fresh ground black pepper
flat leaf parsely (if desired)
Quarter spuds(crosswise), place in large pan w cold water. Slowly bring to a boil and then simmer till just barely tender. Drain, chunk, place in mixing bowl while warm. Disolve mustard in vinegar and spritz on potatoes. S+P. Work in layers if necessary. Let potatoes cool in fridge. When cold add celery, onions, and mayo. Mix gently and season w more salt and pepper if necessary.
To serve make cups w really fresh iceberg lettuce and place pot salad in the lettuce cups or line serving bowl w icberg and serve the lettuce w a portion of pot salad. Chopped flat leaf parsely could be sprinkled on top.
The chicken is marinated in Wickers original marinade out of Honersville, Missouri. It's vingear based so I thicken w ketchup and baste the chicken 2 or 3 times just before taking it off the fire ensuring it doesn't burn.
Our hosts are making grilled veg and some chips/dip. We will conclude w the key lime pie and cantalope.
What are you having?
New England Pot Salad
Idaho russet burkbank potatoes (4 large potatoes about 4lbs)
1 teaspon mustard (not yellow) such as grey poupon or dry mustard
1/3 cup white vinegar
1/2 finely diced medium yellow onion
3 stalks celery finely diced
Hellmans/Best mayo
s + plenty of fresh ground black pepper
flat leaf parsely (if desired)
Quarter spuds(crosswise), place in large pan w cold water. Slowly bring to a boil and then simmer till just barely tender. Drain, chunk, place in mixing bowl while warm. Disolve mustard in vinegar and spritz on potatoes. S+P. Work in layers if necessary. Let potatoes cool in fridge. When cold add celery, onions, and mayo. Mix gently and season w more salt and pepper if necessary.
To serve make cups w really fresh iceberg lettuce and place pot salad in the lettuce cups or line serving bowl w icberg and serve the lettuce w a portion of pot salad. Chopped flat leaf parsely could be sprinkled on top.
