Anytime you want to barbeque, whether it be a holiday or a regular night of the week, you better make sure you include potato salad and baked beans as part of that dinner. You will love these smoky beans and creamy potato salad, not only for the taste, but for how easy they are to prepare. Let's start with the potato salad first. Here's how I did it:
Herb Potato Salad:
1 pound of potatoes, baby red, Yukon, or Russet, 1/4 inch dice
1/3 cup mayonnaise
1 tbsp + 1 tsp mustard
1 tbsp sweet pickle relish
2 tbsp each fresh dill, parsley, & chives, chopped
1/2 medium yellow onion, diced
2 stalks celery, chopped
2 tsp salt + more to season to taste
1 tsp pepper + more to season to taste
1. Add the potatoes to a pot of cold water. Bring to a boil then reduce to a simmer. Cook until fork tender, about 5-8 minutes after the water has boiled
2. While the potatoes cook, make the dressing. Add the mayonnaise, mustard, and relish to a large bowl. Whisk to combine.
3. Add the chopped herbs and stir to combine. Set aside.
4. When the potatoes are fork tender, drain and add to the bowl with the dressing. Season with the salt and pepper and stir until all of the potatoes are coated.
5. Add the onion and the celery and stir to combine.
6. Season with additional salt and pepper if desired.
Tip: The longer this sits, the better it is. Whenever possible, I try to make the potato salad several hours or even the day before. As you see from the picture, I didn't peel the potatoes, mainly because I hate peeling potatoes, and there is a lot of nutrients in those skins. The take away point, the salad was delicious, even with the skin.
Smoky Baked Beans:
2 tsp oil, or bacon grease
1/2 medium red onion, diced
1 sweet bell pepper, chopped
1- 15 ounce can navy beans, drained and rinsed
1 cup ketchup
1 tbsp mustard powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp red pepper flakes
1/4 cup molasses
1/2 tsp each salt and pepper
bacon slices for the top
1. In a wide-rimmed skillet over medium heat, add the oil or bacon grease.
2. Add the onion and bell pepper and cook for about 3 minutes. In the meantime, preheat the oven to 375 degrees.
3. Add the beans and stir to combine.
4. Add the ketchup, mustard powder, cumin, smoked paprika, red pepper flakes, molasses, salt, and pepper and stir well to combine. Cook for 1-2 minutes and then transfer to an 8 x 8 baking dish.
5. Add the bacon slices to the top and place the baking dish in the oven to cook for 30-40 minutes. You can broil the beans for 5 minutes if you wish to make the bacon crispy on top.
Tip: If you don't have molasses, you can substitute brown sugar. The color won't be as dark as these beans, but the flavor will pretty much be the same. As always, I recommend using organic ingredients and uncured organic meats when possible.