I like to cook – so I’m usually not one to shy away from complicated dishes and spending some good time in the kitchen. But all of that goes out the window (as I head out the door) when it comes to summer. My three commandments of summer food:
- Served Outside
The first two are key to spend more time in the third. In the summer, I am outside as much as humanly possible. I do not have a clean house, clean car – my clothes may be clean, but they’re certainly not put away until the first major thunderstorm rolls in.
Which it did the morning Erin invited me and a variety of other Grand Rapids bloggers to her rooftop patio for a Slaw Social sponsored by Reser’s. (Luckily, the sun was out by party time.) Here’s the thing – I don’t love most cole slaw, because as a general rule, I don’t like mayo. Reser’s slaw has some, but is actually really mustard forward (and also has ketchup, pickles, peppers and cabbage). On the first taste, it reminded me of my Granny’s potato salad. So I thought, “How can I make potato salad cocktail party material?”
Four ingredients and thirty minutes later, I had something simple and simply delicious – and still had enough time to put away my clothes before the rain let up.
- 1 tub Reser’s Stadium Cole Slaw
- 1 2-pound bag mini potatoes (I used red skins, any will do)
- Smoked paprika
- 1 bunch green onions, sliced
- Bake the potatoes (I did mine in the microwave in about 10 minutes).
- Scoop out the potato flesh into a larger bowl. Add the cole slaw and mix.
- Sprinkle the potato skins with salt and smoked paprika.
- Fill the potato skins with the mixture, then sprinkle with paprika and the sliced green onions.
- Enjoy somewhere outdoors and fabulous!
*Reser’s kindly provided both samples and a stipend for supplies, but as always, all thoughts are my own.