Tuesday, July 16, 2013

Barbecue Side Dishes - Potato Salad and Zucchini and Eggs

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I made two side dishes for a barbecue over the weekend.  They came out delicious.

Potato Salad

Ingredients:

white potatoes
red onion
peas (fresh or frozen)
parsley
olive oil
canola oil/extra virgin olive oil/grape seed oil combination
balsamic vinegar
salt
garlic powder
Wishbone fat-free Ranch dressing




Wash potatoes well, scrubbing skin with a potato scrubber or sponge with a scrubby on one side.  Cut potatoes in half long ways and then in half again and then into cubes (see video).  Try to cut them all around the same size so they cook evenly.  As you chop the potatoes, place them into a bowl or pot of very cold water so that they don't brown while you are cutting up the remainder.

Boil potatoes covered until you can easily poke a fork through; test several potatoes.  Drain and run cold water over them to stop the cooking process.  Chill in refrigerator until thoroughly cold.

Add all ingredients above to taste and gently stir potatoes, being sure not to break them up.  Keep chilled until ready to serve.  Stir just before serving.







Zucchini and Eggs

Ingredients:

white onion
Zucchini (fresh or frozen)
eggs
salt
olive oil







Chop onions small.  Heat a small amount of olive oil in frying pan on medium heat.  Add onions and stir frequently, let them soften, not brown.

If you are using fresh zucchini, add with onion.  If you are using frozen, add when onion softens a bit.  Add some water if necessary so they don't burn.  Stir often.  When the zucchini brown slightly and water dries up, add eggs.

Beat eggs in a large bowl and season to taste with salt, add to mixture.  Stir often.  Cook until eggs are dry.

You can heat the dish or serve at room temperature or cold, your choice.






These are great side dishes and hold up well.  We served turkey burgers, beef burgers, hot dogs and a large green salad with various types of lettuce with avocado and red onion, macaroni salad,



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