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16 All-American Recipes For Your Next Outdoor Gathering

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Gourmandize
Southern Style Potato Salad 10/16

© iStock / Getty Images Plus / rojoimages

Southern Style Potato Salad

Chunky, creamy, and super comforting, potato salad recipes are often passed down through generations and are deemed a classic, but this Southern style potato salad really is the creme de la creme. From young to old, everyone will be calling it King of the Picnic Basket with its  crumbly bacon top and sweet pickle relish.

Ingredients (for 8 people):

  • 3 hard-cooked eggs
  • 4 oz. potatoes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup celery (diced)
  • 1 cup onion (diced)
  • 2 tbsp sweet pickle relish 
  • 1 tsp salt
  • 1 tbsp wholegrain mustard
  • 1/2 teaspoon ground pepper
  • 1/2 cup cooked bacon (crumbled)
  • 1/2 cup cherry tomatoes (chopped)
  • Fresh parsley (for garnish)
  • 1 tbsp paprika 

Instructions:

  1. Cook the potatoes for 40 min. in boiling water. 
  2. Strain and allow to cool. Peel and cut into 1-inch cubes. 
  3. Slice the hard-cooked eggs into 4 quarts, and put in bowl with the cubed potatoes. Add the tomatoes and stir well. Set aside.
  4. In a separate bowl,  mix the mayonnaise, sour cream, celery, onion, sweet pickle relish, salt, wholegrain mustard, ground pepper, and crumbled bacon! Once ready, cover over the egg and potato mix and stir well.
  5. Cover with cling wrap and chill in the refrigerator for 1 hour. 
  6. Take the salad out of the refrigerator, and sprinkle with paprika. Enjoy!

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!