Mom’s Ultimate Potato Salad

Potato salads are perfect to serve in a party!

INGREDIENTS
[FOR THE SALAD]
2 lbs red potatoes (1 kg)
1 red onion
1 cup shredded carrots (85 g)
2 hard boiled eggs
2 stalks of celery

[FOR THE DRESSING]
1 cup mayonnaise
3 TBS white vinegar (45 ml)
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper

1. Cut potatoes in half and boil in salted water for about 20 minutes. The potatoes should be soft enough to be poked with a fork, yet still firm. Drain the water and let potatoes cool.

2. After potatoes are coo enough to handle, peel the skins, and cut potatoes into chunk. Transfer to a large bowl.

3. Finely chop red onion to make 1/2 cup (85 g), celery stalks, and hard boiled eggs. Transfer to the bowl with potatoes.

4. Make the dressing. In a separate bowl, whisk all ingredients until thoroughly mixed. Pour over the bowl of salad, and gently toss. Let the salad rest for about 30 minutes.

**Adding finely chopped parsley is also delicious!**

Cast Iron Buttermilk Biscuit

This recipe can be done in an open fire pit while you’re camping, or simply at home in the oven.

INGREDIENTS
1-1/2 (80 g) cups flour
3/4 cup (170 g) buttermilk
1/2 stick (57 g) cold butter, cubed
1/4 cup (47 g) cold vegetable shortening, cubed
8 tsp (24 g) dry milk
1/2 TBS (6g) sugar
2-1/2 tsp (14 g) baking powder
1 tsp (3 g) cream of tartar
1/2 tsp (3 g) salt

1. In a large bowl, mix all the dry ingredients. With a pastry cutter, cut in the butter and vegetable shortening into the flour mixture.

2. Pour in the buttermilk. Mix well. Pat and flatten dough into 1-inch thick. Cut with a biscuit cutter or a glass.

3. In a cast iron skillet, arrange the biscuits in circle. Bake at 475ºF for 12-15 minutes, or until golden brown.
*** If you’re baking in an open fire pit, cover the cast iron pan with a lid, and place charcoals on top of the lid. You DO NOT need lid when baking in the OVEN. ***

Coleslaw

Coleslaw is the perfect side dish for an outdoor Summer party, or just the perfect side dish.

INGREDIENTS
1 white cabbage
2 carrots
2 sticks celery
4 spring onions
200 g mayonnaise
4 TBS (2 oz.) buttermilk
2 TBS (1 oz.) maple syrup
2 tsp apple cider vinegar
A handful, or two, pecans (chopped)
salt (to taste)
pepper (to taste)

1. Shred cabbage, carrots, celery, and spring onions. Put them all together in a large bowl.

2. Make the dressing. In another bowl, whisk mayonnaise, buttermilk, maple syrup, and apple cider vinegar. Pour dressing over vegetable mix, and toss.

3. Season with salt and pepper. Topped with chopped pecans.