Barbecue - Salads
Most salads for a barbecue can be made ahead of time and many improve in flavour if they are able to sit in the refrigerator overnight. There are many choices, potato salad, pasta salad, fruit salad, vegetable salad, bean salad, green salad, grain salad, layered salad, and coleslaw can prepared in advance. Things to remember are that your guests may be eating other food with their fingers, but they will need cutlery for salad - so make sure that all the ingredients are cut small enough to be handled with a spoon, as it's almost impossible to find enough seats and table space for everybody to sit down and cut up their food.
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A warm potato salad is a wonderful accompaniment to barbecued meats. To make it you need:
Wash the potatoes and boil in their skins until tender (about 25 minutes). Remove potatoes from pan and drain the water. Return the potatoes to the pot and place over a low heat shaking constantly to dry the potatoes. Now peel and chop potatoes into quarter inch pieces. Place in a large bowl and toss with onions, parsley, salt and pepper. Set aside. Meanwhile combine the vinegar, water and sugar in a small sauce pan and bring to a boil. Whisk egg in a bowl and pour the vinegar mixture over top while stirring. Add salad oil and stir. Pour this mixture over potatoes and place in a large pan or pot over a low heat. Cook until evenly heated. Top with crumbled bacon. Barbecue salad photograph by rightee, used under a creative commons attribution licence.
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