BBQ Side Dishes

Coleslaw

3/4 cup mayonnaise

1/4 cup yellow mustard

1/4 cup apple cider vinegar

1/4 cup sugar

1 tsp Kosher salt

1 tsp ground white pepper or 2 tsp ground black pepper

1 tsp celery salt

1 medium head cabbage, cored, then shredded finely

2 stalks of celery, cut across the grain in thin slices

In a large bowl mix all of the seasonings together.

Fold in the cabbage and celery, mix well, then cover and chill.

Potato and Egg Salad

Serves 8

4 lb potatoes, Red Bliss or Yukon Gold

3 stalks celery, washed, peeled and diced

4 whole scallions with greens, cleaned, and diced

1/2 red pepper, diced

3/4 cup regular or light mayonnaise

3/4 cup fat-free sour cream

3 tbsp yellow mustard

2 tbsp pickle relish

1 tsp prepared horseradish

1 tsp Kosher salt

2 tsp paprika, Hungarian preferably

6 hard boiled eggs, peeled and diced

Black pepper to taste

Bring potatoes to a boil and simmer for about 15-20 minutes. Drain and cool immediately. This recipe works better when potatoes are cold, so if time permits I cook potatoes a day in advance and refrigerate.

Slice the potatoes and place in a large bowl.

In a smaller bowl, mix the mayonnaise, sour cream and the remaining ingredients.

Spoon the mixture over the sliced potatoes and fold gently until all the potatoes are coated.

Cover and chill until service.

Pickled Watermelon Rind

This is a great side dish with summer BBQ.

2 pounds peeled watermelon rind, cut into 1x2 inch strips

4 cups sugar

2 cups apple cider vinegar

5 whole cloves

1 stick cinnamon

2 bay leaves

Bring a large pot of water with two bay leaves to a boil.

Add the watermelon rind and simmer for 15 minutes.

Divide rinds into Mason jars. (Either four small or two large jars)

In a 4 quart pot, bring the vinegar, sugar and remaining items to a boil. Stir until it’s all is dissolved.

Remove the stick of cinnamon and cloves and carefully pour the vinegar mixture over the cooked rind.

Cover and let cool before refrigerating.