We recently went to Symphony on the Prairie with some of our friends and prepared these dishes, along with a few other things. They brought pulled pork sandwiches and tasked us with bringing sides, suggesting something like potato salad and coleslaw. I eventually settled on trying a few new recipes that would be a little different than the typical mustard-based potato salad and restaurant-style coleslaw. The original, Texas-themed recipes are found here and here on Allrecipes. Oh, and these are our eighth and ninth recipes of the year.
The Recipes
Texas Ranch Potato Salad
5 Pounds Red Potatoes
1 Cup Mayonnaise
1 Cup Sour Cream
1 Ounce Package Ranch Dressing Mix
Ground Pepper to Taste
3/4 Cup Green Onion
1 Stalk Celery
1/4 Cup Parsley
4 Strips Bacon
Cook the potatoes, unpeeled, in boiling water until tender. Drain, rinse, chop, and let cool. Mix the mayo, sour cream, ranch mix, pepper, green onion, celery and parsley in a bowl. Combine the potatoes and mayonnaise mixture and refrigerate. Fry and crumble the bacon, waiting until serving to add it to the salad.
Texas Coleslaw
1 Cup Mayonnaise
1 Tablespoon Lime Juice
1 Teaspoon Cumin
1/2 Teaspoon Cayenne
1/4 Cup Sugar
Salt and Pepper to Taste
1 Medium Head of Cabbage
1 Large Carrot
3/4 Cup Green Onion
2 Radishes
1/2 Cup Cilantro
Combine the mayo, lime juice, cumin, cayenne, salt, and pepper in a bowl. Thinly slice/shred/chop the cabbage, carrot, onion, and cilantro. Add these ingredients to the mayo mixture and stir to combine. Let sit in the fridge overnight to allow flavors to combine.
End Results and Final Thoughts
Both of these dishes turned out pretty nicely. It was a good change to have a potato salad that isn't mustard based. I did not put in the required bacon, though, since I also made some candied bacon and didn't want to overload everyone with pig meat. If I make this potato salad again I'd definitely include the bacon and maybe a little cheddar cheese. The green onion could also be upped to a cup or so and I did end up adding more pepper. The coleslaw was also good, but not my favorite. I think it was better on the pork sandwiches than next to them - a better condiment than side dish. The level of heat was good, but I think I need to add more sugar as it was just a little too acidic. The radishes and carrots were nice touches, though.
I don't plan on making either of these dishes again any time soon. Not because they weren't good, but because they weren't amazing. I'm sure there are better recipes out there. Now we just need to find them!
The Recipes
Texas Ranch Potato Salad
5 Pounds Red Potatoes
1 Cup Mayonnaise
1 Cup Sour Cream
1 Ounce Package Ranch Dressing Mix
Ground Pepper to Taste
3/4 Cup Green Onion
1 Stalk Celery
1/4 Cup Parsley
4 Strips Bacon
Cook the potatoes, unpeeled, in boiling water until tender. Drain, rinse, chop, and let cool. Mix the mayo, sour cream, ranch mix, pepper, green onion, celery and parsley in a bowl. Combine the potatoes and mayonnaise mixture and refrigerate. Fry and crumble the bacon, waiting until serving to add it to the salad.
Texas Coleslaw
1 Cup Mayonnaise
1 Tablespoon Lime Juice
1 Teaspoon Cumin
1/2 Teaspoon Cayenne
1/4 Cup Sugar
Salt and Pepper to Taste
1 Medium Head of Cabbage
1 Large Carrot
3/4 Cup Green Onion
2 Radishes
1/2 Cup Cilantro
Combine the mayo, lime juice, cumin, cayenne, salt, and pepper in a bowl. Thinly slice/shred/chop the cabbage, carrot, onion, and cilantro. Add these ingredients to the mayo mixture and stir to combine. Let sit in the fridge overnight to allow flavors to combine.
End Results and Final Thoughts
Both of these dishes turned out pretty nicely. It was a good change to have a potato salad that isn't mustard based. I did not put in the required bacon, though, since I also made some candied bacon and didn't want to overload everyone with pig meat. If I make this potato salad again I'd definitely include the bacon and maybe a little cheddar cheese. The green onion could also be upped to a cup or so and I did end up adding more pepper. The coleslaw was also good, but not my favorite. I think it was better on the pork sandwiches than next to them - a better condiment than side dish. The level of heat was good, but I think I need to add more sugar as it was just a little too acidic. The radishes and carrots were nice touches, though.
I don't plan on making either of these dishes again any time soon. Not because they weren't good, but because they weren't amazing. I'm sure there are better recipes out there. Now we just need to find them!
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