SMOKY NORTH CAROLINA PULLED PORK SANDWICH WITH REDS BARBECUE SAUCE, THREE POTATO SALAD AND COLE SLAW
Provided by Food Network
Time 7h35m
Yield 10 servings
Number Of Ingredients 18
Steps:
- In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h
- Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
- Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit
- Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving.
- Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded
- Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref
THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED THREE-POTATO SALAD
Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. -Suzette Jury, Keene, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 191 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
THREE BEAN SWEET POTATO SALAD
Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn't be a more perfect fit if they tried.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 12
Steps:
- Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
- To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.
THREE POTATO SALAD
Make and share this Three Potato Salad recipe from Food.com.
Provided by Shellbelle
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place all the potatoes in a large pot and cover with water.
- Cover and bring to a boil.
- Reduce heat to low and cook for 20-30 minutes.
- Drain and cool.
- Place potatoes in a large bowl and add onion.
- In a small bowl combine all the remaining ingredients and stir well.
- Pour over potato mixture and toss to coat.
- Cover and refrigerate for 24 hours before serving.
THREE POTATO SALAD
Sweet potatoes add an interesting twist to this classic potato salad. If you can find purple potatoes, give them a try for some extra color. This comes from Relish Mag. Prep time includes chilling before serving.
Provided by Ceezie
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
- In a large bowl, combine mayonnaise, mustard, celery, green onions, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
- Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.
Nutrition Facts : Calories 239.9, Fat 13.6, SaturatedFat 2, Cholesterol 14, Sodium 483.8, Carbohydrate 27.1, Fiber 3.8, Sugar 5.2, Protein 3
GRILLED THREE-POTATO SALAD
Provided by Jack McDavid
Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces.
- Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Sprinkle salad with remaining 1 tablespoon green onions.
THREE POTATO AND ONION SALAD
We love this creamy salad because it has sweet potatoes in it. When I bring it to parties, people are always commenting on how good it is and asking for the recipe. -Jill Fox, Wellington, Ohio
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, green onions, celery, green pepper and cucumber. In a small bowl, combine the mayonnaise, vinegar, salt, dill and pepper. Pour over salad and toss to coat. Cover and refrigerate for 4 hours or overnight. Sprinkle with bacon.
Nutrition Facts : Calories 276 calories, Fat 20g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
THREE-POTATO SALAD FOR A CROWD
"This picnic-perfect salad is among the most popular in our deli," Pamela Hershey notes from her family's farm market in Parkesburg, Pennsylvania. "Sweet potato and dill make a great combination."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until potatoes are just tender. , Meanwhile, in a small bowl, whisk the mayonnaise, sugar, vinegar, salt, dill and pepper. Drain the potatoes; cube and place in a large serving bowl. Cool slightly. Add onion and dressing; stir gently to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts :
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