Looking for the perfect side dish for your next BBQ? Look no further. Smokin’ Redskin Potato Salad has all the flavors you are craving to complete your BBQ dinner. Liquid smoke is the unexpected secret ingredient, complimented by bacon, scallions and hot sauce. Careful, once you make this recipe, you will be asked to make it over and over! These Smokin’ Redskins, went wonderfully with Beer Can Cornish Hens and Fresh Green Beans with Thyme and Slivered Almonds.
A very special thanks to my Co-blogger MAeats who shared this amazing recipe!
Smokin’ Redskin Potato Salad
20 redskin potatoes, halved or quartered
4 tablespoons liquid smoke
1 teaspoon salt
14 ounce package bacon
1 cup mayonnaise
1 bunch green onions, thinly sliced
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ – 2 teaspoons Tabasco
Fill a large saucepan with 2 quarts water and add potatoes, liquid smoke and salt. Bring to a boil and simmer for about 20 minutes, until potatoes are fork tender. Drain water and spread potatoes on a large baking sheet to cool.
While the potatoes are boiling, pre-heat oven to 375°. Cover a large baking sheet, (one with sides), with parchment or waxed paper and spread bacon out in a single layer. It’s ok if the bacon over laps a little. Cook in oven for 20 – 25 minutes until crisp. When bacon is done transfer to a paper towel lined plate to drain and cool. You may fry your bacon if preferred. I find this method much easier!
In a large bowl combine crumbled cooled bacon, mayonnaise, green onion, salt, pepper and Tabasco. Add the cooled potatoes and gently toss to combine. Check the seasonings and chill in fridge for at least 5 hours – overnight is even better. For my family which includes young children I use ½ teaspoon of Tabasco. For a group of adults I would add 2 teaspoons.
I created this salad tonight, since I am too hot and tired to stand over a grill or stove. The dishes were done, house cleaned and I have to wake up for my real job at 4:00am. If you’ve ever listened to my advice, you made extra chicken earlier in the week. The last time you grilled, you added 2-3 extra chicken breast as it was no extra trouble and comes in handy tonight. Also, you have already cleaned your fresh vegetables and put them in a Ziploc bag with a folded paper towel to keep them fresh all week- long. Tonight is when it all comes together.
2 Chicken breast or any leftover chicken (pork would be good too) cubed to make about 1 1/2-2 cups.
1 cup plus a bit more (use judgement) of fresh broccoli cut into small pieces
4-5 baby carrots julienned or 1 large carrot peeled and julienned (fancy term for long, thin, matchstick pieces)
2 large radishes from your mom’s garden or, if you are not so lucky, 3 regular radishes, quartered and sliced
2 Scallions sliced using the white and green
1 Handful of sweetened dried cranberries (golden raisins would be good too)
1 heaping TBS of fresh dill from your mom’s garden, or 1 regular TBS of dried (again, not so lucky)
1/4 Cup of your favorite Prepared Ranch salad dressing (enough to cover but not drench)
* Any other veggies you may have on hand (Cauliflower, zucchini, peppers, celery, etc…)
Fresh ground pepper to taste.
Chop all your ingredients, combine into a medium bowl. Add Ranch dressing, stirring and adding more if needed. Add pepper and give 1 last stir. Cover and put into refrigerator to chill. Meanwhile, make yourself a refreshing drink and comment on my blog (or blog of your choice)
1/2 hour later, give salad a final toss, serve in your new Pier 1 bowls (my latest thrift store find) Garnish with fresh dill, and enjoy this easy and satisfying dinner for 2.
Craving something South of the Border? This salad is a fiesta of flavors, light, fresh and perfect for summer. Cilantro and lime really brighten this dish and a super healthy choice that will satisfy.
1/3 Cup EVOO
1/3 Cup Vinegar (I used Basalmic it’s my favorite)
1/4 Cup water
1 TBS minced garlic
1 TBS Cumin
1 TBS Cayenne Pepper
1/2 TBS Adobo seasoning
Wisk ingredients. Pour over 4 chicken breast in a ziploc bag, squeeze out the air and leave in refridgerator overnight.
Black Bean and Corn Pico De Gallo:
2-3 roma tomatoes seeded and diced in about 1/4 inch pieces
2/3 cup diced red onion
1 jalapeno pepper seeded and finely diced
1 cup canned black bean drained and rinsed
2/3 cup frozen corn thawed
1 TBS chopped garlic
1 TBS chopped garlic
Salt to taste
Add all ingredients into a bowl. Juice of 1 lime and give a good stir. I usually put the lime in the microwave for no more than 10 seconds. This maximizes the amount of juice. Instead of chopping Cilantro, I use my kitchen sissors and snip. This prevents bruising and is easier. Pico De Gallo can be made the night before. Gives the flavors a chance to combine.
This recipe makes 4 salads
2 hearts of romaine lettuce
2-3 cups baby spinach
Black Bean and Corn Pico De Gallo
1 Avocado cubbed
Light ranch dressing
Salsa of choice
Grill chicken breast and let sit for about 10 minutes before cutting
Layer Romaine lettuce, spinach, and snipped cilantro. Add a generous amount of Black Bean and Corn Pico De Gallo. Sprinkle with avocado and place sliced chicken breast on top of salad. Squeeze lime juice lightly over chicken and salad. Top with crumbled tortilla chips. For the dressing, add equal parts ranch dressing and salsa
This is an amazing recipe full of flavor and very Healthy! Make extra salsa…it only gets better the next day!
1 ripe med-large mango peeled and diced
1/2 med red onion
1 Jalapenio seeded and diced
2-3 TBS cilantro (I use kitchen sissors to cut in small pieces)
1 Lime (put in microwave for 10 seconds for ultimate juice)
Salt to taste
Combine all ingredients and chill for at least 1 hour.
Chili Lime Salmon:
recipe make 4 – 4 oz Salmon Steaks
3 Tbs Chili powder ( I use Mexican Chili powder, but regular is fine)
1 TBS Adobe with Cumin
2 tsp EVOO
1 juice of a lime (put in microwave for 10 seconds to get more juice)
2 limes (for dressing fish and Salad)
Mix above ingredients into a past in a small bowl. Rub generously over 4 -4oz salmon steaks. In a heavy heat resistant frying pan, Coat with an Olive Oil cooking spray. Heat pan over med to med high heat. Place Salmon in pan and sear for 1 minute both sides to create a crust. finish in a 400 degree oven for about 10 minutes.
Place Salmon on a bed of Baby Greens, top with Mango Salsa and dress with half a lime.