Barbecue Season is Here!

Tonight the warm weather finally got to me and I cooked up some great summer barbecue items. We ate a yummy potato salad and oh so good turkey sloppy joes. Both recipes are really great for graduation parties, showers, and grill nights. Enjoy!

Potato Salad

You will need:

A large 10 lb bag of potatoes, I use russet but some like red potatoes just as well
8 eggs

Mayonnaise or light mayonnaise

Dijon mustard

Vinegar

Parsley

Sweet relish

1/2 an onion, very finely chopped

Salt and Pepper

Alternative seasonings--dill, paprika, etc.

Directions:

1. Bring to boil a large pot of water. Add potatoes one by one carefully (unpeeled or cut). Boil for 20-25 minutes. Potatoes should be tender and skin should come off easily. Drain water and let cool.
2. In a smaller pot place eggs in gently. Cover with 1 inch of COLD water. Add a pinch of salt or 1 tsp. of Vinegar. Place on high heat for 15-20 minutes. When eggs are fully hard-boiled switch to a bowl filled with ice water OR alternatively set pot in sink and run very cold water over, draining hot water from pot. Let eggs cool.
3. When potatoes are cooled, peel with a potato peeler. Dice potatoes into pieces of desired size. I like 1 cm x 1 cm cubes. Place into large bowl and set aside.
4. Once eggs are cooled, peel them. To remove shells the easiest hit eggs on bottom of counter or sink peeling bottom first. Rinse under water.
5. Dice up eggs. Add 2 cups of mayonnaise, 1/8 cup of dijon mustard, 2 tsp. vinegar, 2 tsp. parsley and 1 tsp of sweet relish. Stir together.
6. Add mixture to potatoes using a spatula. Add in onions. Mix together. If too thick add 1 tsp of water or vinegar at a time to thin out. If too thin, add more mayonnaise until desired consistency. Season with salt and pepper to your preference.
7. Serve at room temperature or chilled. Keep refrigerated when not in use in air tight container for optimum freshness.

Turkey Sloppy Joes (I double this recipe)

You will need:

1 lb ground turkey

1 cup ketchup
1/2 cup bbq sauce

2 tsp mustard

2 tsp vinegar

2 tsp brown sugar
1/4 an onion, finely chopped

1/4 cup red pepper (optional)

Ground Pepper

Directions:

1. Brown ground turkey in skillet. Once meat is no longer pink, season with ground pepper. Put on medium-low heat and saute onions stirring every couple of minutes.
2. Mix all other items in a small saucepan, stirring frequently. Bring to a simmer. Then pour into skillet with meat and onion. Stir well together so all meat is coated in sauce. Cook on low heat for 5 minutes. Let cool.
3. Serve as a sandwich on toasted bun or texas style thick toast. You can also add shredded cheese and lettuce. Great for reheating up and very easy to do in a crockpot on low heat settings.