Time for BBQ and potato salad

It's finally here, spring. Well I hear a rumor it's going to snow on Wednesday. However, we BBQ'd this weekend. Ron took care of the chicken and beans and I prepared the potato salad.

Potato Salad
14-16 small red potatoes quartered. Boiled until soft.
1 bunch of green onions chopped.
8 eggs hard boiled, peeled, then chopped.
2 or 3 pickle spears chopped.
2 - 3 strips bacon, cooked until crispy and crumbled.
Salt and pepper to taste.

1/2 cup Mayo
1/2 cup Miracle whip
1/4 cup Mustard (or variations, brown mustard. Garlic Aoli Mustard)
1/8 cup Catsup
1 tbsp pickle juice.

In a small mixing bowl. Mix all the ingredients together until smooth and an even color.

Mix potatoes, onions, eggs, pickles together in large bowl. Then mix in sauce thoroughly.

Put in fridge to chill.

Meanwhile the chicken is slow cooking on the grill.
Legs and wings with a coating of whatever BBQ sauce you like. Ron mixes it with brown sugar and maple syrup (Yeah a lot of added calories). Cook for about an hour to two on the top rack of the grill.

Move to the regular rack, brush on the sauce and let cook for 30 minutes and then turn and brush the other side and cook until done. It is good but optional, to sprinkle garlic salt and grated Parmesan cheese over the top.

We cannot forget to bake the beans while all of this is going on. Again something very easy. Canned beans, we use Bush beans whatever flavor you would like. Again, Ron uses maple syrup, brown sugar,  2 to 3 strips precooked bacon (not crispy) cut into squares. Mix together and cook on 225 degrees on top rack of the oven for 2 to 3 hours.

And there you have your first BBQ dinner of the year.


Popular Posts