Avery’s Potato Salad #CookoutWeek
We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’ Break out the flip flops and tank tops. Get ready for long days in the pool or at the beach and bellies full of BBQ. This time of year requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu. I think my son’s favorite potato salad fits any party big or small.
When I told my son I was making one of his favorites he was excited. I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his. He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’. Let’s get on to the recipe so you can get on with your summer.
The key to this recipe is to have equal parts potato to equal parts egg. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
At this point I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so. This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs. That is no fun!
Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces. Dice up the onion and add that. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.
Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Servings |
servings
|
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Ingredients
|
|
- Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
- Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
- Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
- Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
- Dice up the onion and add that.
- Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
- Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
Cheesy Cauliflower #SundaySupper
Looking for a simple side dish that your kids will love? Have a picky eater that thinks veggies are evil? Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.
My two boys couldn’t be more different nutrition wise. If you set a bowl of fruit and a cookie in from of my 10 year old he would always choose the fruit. He likes to generally eat healthy and only complains when I serve green beans or Brussels sprouts.
My 3 year old on the other hand could sniff out a sugar laden treat from 10 miles away. Most days it’s a struggle to get a banana down him for breakfast, unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle. So I make small concessions and try my very best to make good things as appealing as possible. And this dish is a hit with both my boys.
Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes. The base for the sauce is just a basic white one. Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening. It’s time to add the spices.
Four simple ingredients: salt, pepper, garlic powder then Parmesan. I love the powder kind and use it constantly. Now the fifth spice is really what makes this dish a stand out~nutmeg. A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces. Ever since then that is what I’ve done. Who am I to question Rachel Ray!
Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece. Cheesy……so good! Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese. Put into a 350 degree preheated oven for 15 minutes. This is the perfect kid friendly recipe to add to any dish. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always thank you to our Sunday Supper host this week, Anne from Simple and Savory. If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.
Sunday Supper Kid Friendly Vegetable Recipes
Breakfast
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
Dinners
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
Sides
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
Snacks
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
servings
|
- 1 head cauliflower chopped
- 4 cups water or enough to cover cauliflower
- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 2 Tbs parmesan
- 3/4 cup cheddar cheese 1/2 cup for sauce then 1/4 cup for topping
Ingredients
|
|
- Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.
- Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
- Now add salt, pepper, garlic powder, nutmeg then Parmesan.
- Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
- Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
- Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
- Put into a 350 degree preheated oven for 15 minutes. Enjoy!
Double Batch Smashed Beans
I call this ‘Double Batch’ for two reasons. First, I’m taking two beans made in two separate ways and smashing them together. Second, I like quirky names. So therefore Double Batch Smashed Beans it is! A delicious side dish for your burrito and taco nights.
Do you have a favorite cuisine in your house? Our top for sure has to be Mexican Food. Burritos, tacos, nachos, fajitas and on and on. While we do like to eat out at our favorite local restaurant in town it is nice to have some go to recipes at home and these beans are one that I make often.
The steps for this are ridiculously easy. So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further? Might as well, right? Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic. Add both cans of beans to the pan. Press down on the beans with a potato smasher to combine. Bonus if you have any angst on the day these are prepared you can take it out on the beans. Smash it, smash it good!
Cook for around 10 minutes stirring every few minutes until completely heated through. Place in an oven proof dish before putting it into the oven. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
Top with tomatoes and green onions. Now you have a lovely side dish that was so easy to make. Maybe pair it with my Blackened Chicken Green Chili Enchiladas or Stuffed Hatch Green Chiles. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 can refried beans
- 1 can chili beans
- 1 Tbs butter
- 4 garlic cloves minced
- 1 small yellow onion chopped, a small portion left raw for garnish
- 4 ounces swiss cheese, shredded
- 2 green onions chopped, 1/2 for dish & 1/2 for garnish
- 1 tomato chopped, 1/2 for dish & 1/2 for garnish
Ingredients
|
|
- Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
- Add both cans of beans to the pan.
- Smash with a potato smasher to combine.
- Cook for around 10 minutes stirring every few minutes until completely heated through.
- Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
- Top with reserved onions and tomatoes. Enjoy!
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