Proper Prospective

Memorial Day Sides

Classic Potato Salad Recipe

Ingredients:

  • 2 pounds (about 6 medium) potatoes, peeled and cubed
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup dill pickle relish
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 2 hard-boiled eggs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika (optional, for garnish)
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-15 minutes, or until they are fork-tender. Drain and let them cool completely.
  2. In a large bowl, mix together the mayonnaise, mustard, dill pickle relish, salt, and black pepper.
  3. Add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs to the bowl. Gently fold the mixture until all the ingredients are well-coated.
  4. Taste and adjust seasoning as needed.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
  6. Before serving, sprinkle with paprika and fresh parsley, if desired.

Enjoy your Classic Potato Salad as a side dish at your next barbecue, picnic, or family gathering!

Optional: 6 slices of bacon, cooked and crumbled, 1/4 cup chopped fresh chives.

Creamy Coleslaw Recipe

Ingredients:

  • 1 medium head of green cabbage, finely shredded
  • 1 cup carrots, grated
  • 1/2 red onion, finely chopped (optional)
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion (if using).
  2. In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss thoroughly to combine.
  4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  5. Serve chilled and enjoy as a side dish to your favorite meals!

Vinegar-Based Coleslaw Recipe

Ingredients:

  • 1 small green cabbage, finely shredded (about 6 cups)
  • 1 small red cabbage, finely shredded (optional, for color)
  • 2 medium carrots, peeled and grated
  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seeds (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

Instructions:

  1. In a large mixing bowl, combine the shredded green cabbage, red cabbage (if using), and grated carrots.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, celery seeds, salt, and black pepper until well combined.
  3. Pour the vinegar mixture over the cabbage and carrots. Toss thoroughly to evenly coat the vegetables.
  4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, refrigerate for 2-3 hours.
  5. Before serving, toss the coleslaw again and adjust seasoning if needed.
  6. Serve chilled as a side dish or a topping for sandwiches and barbecue dishes.

Enjoy!

Grilled Corn on the Cob Topped with Butter

Ingredients:

  • 4 ears of fresh corn, husks and silk removed
  • 4 tablespoons unsalted butter, softened
  • Salt, to taste
  • Black pepper, to taste (optional)
  • Optional toppings: chopped parsley, chopped cilantro, grated Parmesan, chili powder, or lime wedges

Instructions:

  1. Preheat the Grill: Heat your grill to medium-high heat (about 375–400°F).
  2. Prepare the Corn: Brush the ears of corn lightly with a bit of softened butter to prevent sticking.
  3. Grill the Corn: Place the corn directly on the grill grates. Close the lid and grill for about 10–15 minutes, turning every 3–4 minutes until the kernels are tender and slightly charred.
  4. Add Butter: Remove the corn from the grill and immediately spread the softened butter evenly over the hot corn.
  5. Season: Sprinkle with salt and, if desired, a touch of black pepper or other optional toppings.
  6. Serve: Serve hot with your favorite garnishes or enjoy as is!

Perfect for summer barbecues or as a side dish for any meal!