Despite the weather on Saturday...we cooked out and had some friends over anyways...we kept it simple with burgers and brats...but I wasn't sure what I wanted to have along with it...then suddenly I had a craving for my Nana's potato salad. I don't know what it is about it but is is so amazingly delicious! So, I called her up, got the recipe and here you go!
Nana's Potato Salad
recipe by: Donna Williams aka Nana
8 new potatoes, cooked, peeled and diced
6 celery stalks, finely diced
1 green bell pepper, finely diced
1/2 cup green olives, chopped
8 hard boiled eggs, roughly chopped or crumbled by hand
1/2 cup dill relish
1 cup mayonnaise
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons celery seed
1 teaspoon olive juice
salt & pepper, to taste
In a small bowl mix together the mayo, mustard, olive juice, salt & pepper.
Place all remaining ingredients into a large mixing bowl, add the mayo mixture and mix together well.
Refrigerate for about 1 hour and serve.
Makes approx 12 servings and is even better a day or two later!
I must say, it turned out pretty good...maybe not quite as good as hers but it was a close second.
Check out this burger recipe below, It will change your life! I only have a picture of the patties before they got thrown on the grill...Not really sure why I didn't take pictures...does anyone else ever do that??????
A good friend from LHP showed me how to make these quite a few years ago...they are bursting with flavor and oh so delicious!
Onion Ceasar Burgers
Recipe by: Jimmy L
1 1/2lbs ground chuck
2 tablespoons Montreal Steak Seasoning
1/2 cup Ken's Ceasar Dressing (I used the light one)
1/4 yellow onion, very finely diced
1/2 tablespoon minced garlic
buns of your choice
cheese of your choice
Mix the meat, steak seasoning, onion, garlic and dressing all together and form into patties.
Grill over med/high heat for approx 20 minutes, flipping once. Top with cheese of your choice, cook until cheese is melted.
Serve on bun of your choice.
A1 is great on this burger!
This will make 4-6 burgers, depending on the size of the patties.
|Clearly, I scaled down the recipe when I typed it up for ya!|
Let me know how ya like it!
I'll be back later to tell you about the pork butt's Matt cooked in the Caja China!Pin It