As the languid days of summer slip up on us, I like to imagine that everyone is spending their free time participating in classic summertime activities. I just love that Rockwellian image of families gathered around the grill or enjoying a picnic on the beach.
Now, I don't imagine fancy fare in my daydream (this is not a photo shoot for a glossy food magazine!) Rather, I see real folks enjoying real food. Maybe they are grilling burgers on their deck or unwrapping pre-made sandwiches on the boat...
My only stipulation would be some homemade sides to go along with that perfectly charred hot dog! And that's where I can help. At the Glass Onion we believe in a straightforward take on classic sides like potato salad and cole slaw. Consequently, you won't find yourself needing to run out for any esoteric ingredients -- making these perfect for that impromptu summertime gathering.
Some might call us crazy, but we only make our potato salad when beautiful, local potatoes happen to be in season. Consequently, we don't gussy our recipe up too much. The deliciousness comes from the flavor of the potatoes.
1 quart diced red or white potatoes (not Russets) (about 16 small potatoes)
1 tablespoon plus ½ teaspoon kosher salt
1/3 cup mayonnaise
¼ cup chopped onion
¼ cup sweet pickle relish
1 teaspoon freshly ground black pepper
Place potatoes in a large pot. Cover with water. Add 1 tablespoon of salt. Bring to a boil and cook until tender, about 5 minutes. Drain and allow to cool.
Combine with remaining ingredients in a large bowl; toss to combine. Season with remaining 1/2 teaspoon of salt. Cover and refrigerate.
Yield: 4 to 6 servings; about 1 quart
A Southern cookbook would not be complete without a recipe for cole slaw. It is a necessary accoutrement to so many good things -- fried catfish, fried chicken...
Our version is straightforward and meant to complement rather than compete with the centerpiece of your meal!
1 head of green cabbage
1 serving slaw sauce (see recipe below)
½ cup plus 1 tablespoon sweet pickle relish
¼ cup plus 2 tablespoons chopped green onions
3 tablespoons mayonnaise
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Remove outer leaves from cabbage. Cut into quarters and cut out core. Cut each quarter in half crosswise and then thinly slice each of these chunks lengthwise.
Combine all ingredients in a large bowl and toss to combine. Cover and refrigerate overnight.
Yield: 8 to 10 servings; about 2 quarts
1 cup mayonnaise
1/4 cup plus 2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon honey
½ teaspoon hot sauce
Combine all ingredients in a medium bowl; whisk to combine.
P.S. The slicing directions might seem a bit complicated, but we are trying to ensure you end up with easy-to-eat pieces of cabbage. At the restaurant, we use an electric slicer, which makes things simpler! But this method should yield a relatively fine slaw.