Quick and Easy Coleslaw

coleslaw.jpg

True story. I love coleslaw but I hate mayonnaise which is a bit of an issue when you buy a store made coleslaw. They are usually drenched, mushy, soaking in liquid and taste like mayo and pretty much nothing else. I find it wholly unappetizing which is why I’ve tried out countless homemade versions in an attempt to find one that is on the drier side, remains crunchy, and has a flavor profile that extends beyond just mayo. Enter my “Quick and Easy Coleslaw“.

I am not really sure how or where I came across the original recipe but I’ve tinkered with it so many times now using ideas from various other coleslaw recipes that at this point, I’m taking all of the credit for this one! This recipe is super easy, and I do mean SUPER EASY, to make. You can pull it all together in just a few minutes and instead of “who knows how old it is store bought coleslaw” you can serve this crunchy, fresh one at your next BBQ or get together.

Ingredients

  • One bag of coleslaw mix (you can find this with the bagged salad mixes in the produce dept)
  • 1/2 cup mayonnaise
  • 2 tbs granulated sugar
  • 1 1/2 tbs fresh lemon juice (about 1 large lemon)
  • 1 tbs apple cider vinegar
  • 1/2 tsp salt
  • 1/4 – 1/2 tsp pepper

Instructions

Whisk together the mayo, sugar, lemon juice, apple cider vinegar, salt and pepper until smooth and well combined. Toss with the bagged coleslaw mix until evenly coated. Let the coleslaw chill in the fridge for at least 30 minutes so that the flavors can combine. Serve cold. This will keep about 2-3 days in the fridge.

**TIP** – The bagged coleslaw mixes are great but I have found that on occasion the pieces aren’t shredded enough and I don’t care for huge pieces of cabbage in my coleslaw. To fix this, I simply use my kitchen shears and snip the coleslaw while it’s in the bowl (before pouring the dressing on it) until I’m happy with the size and shred. 

 

Great Grandma’s Italian Potato Salad

18814733_10211652824229497_1519093792230958139_o

This potato salad is one that I grew up on as a child and has been handed down through the years from generation to generation. To this day, it’s still a staple at every, single family BBQ that we have.  In fact, it was one of those dishes that we looked forward to the most at mealtime. It wasn’t a BBQ without Great Grandma’s Italian Potato Salad on hand!

In keeping with tradition, I made this tonight as a side to my BBQ chicken breasts and as usual, it was a hit. Even my 4 year old son who happens to be a fairly picky eater (thought not as bad as my daughter) finally gave in and tried this for the first time. He LOVED it and devoured over 3 helpings of potato salad. It’s a very simple and basic recipe and unlike other potato salads it does not include mayo. Instead, it’s generously seasoned with extra virgin olive oil, salt, pepper, and a little oregano. This potato salad goes great with pretty much anything you can think to grill up. In particular, it’s the perfect side dish for burgers, hot dogs, and chicken but it’s even delicious all on its own. Enjoy!

Ingredients 

  • Yukon Gold potatoes, about 3-3.5 lbs
  • 1 dozen large eggs, hard boiled and sliced
  • extra virgin olive oil, to taste
  • salt, pepper, and oregano, to taste

Instructions 

Choose potatoes that are roughly the same size so that they cook evenly. Gently scrub them under water to get all of the dirt off. Leave the skins on and place them in a large pot and cover with cold water.  Add about 1 tablespoon of Kosher salt to the water so that the potatoes absorb the flavor while cooking.

Bring the potatoes to a boil and then lower the heat to a rolling simmer. Cook the potatoes about 15-18 minutes, depending on their size. When a knife easily pierces through the potato, they are ready. Do not overcook them or you will have mashed potatoes instead of potato salad.

While the potatoes are cooking hard boil a dozen eggs. Cover the eggs with cold water, bring to a boil, then remove them from the heat, cover the pot and let them sit for about 20 minutes. Run them under cold water, peel, and slice.

Drain the potatoes and run them under cold water to cool them off. Slip the skins off of the potatoes, they should come off easily, and then cut into even sized chunks.

In a large bowl combine the potatoes and sliced eggs, season with salt, pepper, and oregano and then drizzle about 1/2 cup of extra virgin olive oil into the bowl. Toss gently with your hands or a large spoon. Adjust the oil and seasonings to taste.

You can serve this warm or cold. If you chill the potato salad beforehand it may dry out a little in the fridge as the potatoes will continue to absorb the oil. If that happens, just drizzle in a little extra oil and give it a gentle toss before serving.

**NOTE** – You can use whatever potatoes you have on hand for this recipe, they will taste just as good in the salad. I happen to love Yukon Golds because they have a nice buttery flavor and creamy texture.

Also, you can adjust the ratio of potatoes to eggs to your liking. Sometimes I will add in a few extra eggs, you just have to adjust the seasonings and oil.