Two for one day. Both recipes are great for a BBQ party. The salad you can make ahead. The green onions should be done a half hour or so before you want to BBQ them.
ZESTY POTATO SALAD www.cooks.com
4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish* (optional)
dash of green Tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes. At this point I usually cover the warm potatoes with the cider vinegar and celery seed (that’s how my Mom did it…LOL)
In a bowl, combine celery, eggs, potatoes, onions, vinegar* (see above note) and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.
Cebollitas Asadas (Grilled Green Onions)
Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling. These onions when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.
20 spring onions or large scallions (about 4 bunches) washed and trimmed
2 tablespoons salted butter
2 tablespoons soy sauce
1 lime, juiced (optional)
Place onions on a large sheet of foil with butter and soy sauce. Seal onions securely in the foil. To do this lay the onions in the middle of the foil sheet, and fold in each side of the foil. Do the same with the remaining two sides. Wrap the foil around the onions like a present.
Grill onions or scallions on a rack set 5 to 6 inches over grill, 10 to 12 minutes. Remove from foil and place on the grill (across the rungs) and grill on medium heat for 5 to 10 minutes on each side until softened and lightly charred.
This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes.
Broil open for 6 to 8 minutes more until a desired char is achieved.
Transfer onions or scallions to a platter and sprinkle with salt and garnish with lime juice (if using).
So so hard to find here in Mexico, but if you cannot find it try one of these four substitutions – (my “go-to” is #4). You can usually find horseradish sauce….but pure horseradish is hard to find unless you find the actual vegetable…
#1 – 1/2 cup tomato juice. 1 tsp. horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. vinegar, 1/2 tsp. lemon juice
#2 – 3/4 cups chili sauce, 2 Tablespoons lemon juice, 1 Tablespoon horseradish, 2 teaspoons Worcestershire sauce, 1/2 teaspoon grated onion, dash of hot pepper sauce
#3 – 1 cup salsa or catsup, 1 Tablespoon horseradish, 1 Tablespoon lemon juice, 3 dashes of hot pepper sauce
#4 – 1 cup catsup, 2 Tablespoons horseradish, 2 Tablespoons lemon juice
Just in case you find yourself in the grocery store with a clerk who speaks no English, show them this –
# 1 – 1/2 taza de jugo de tomate. 1 cdta. rábano picante, 1/2 cdta. Salsa inglesa, 1/2 cdta. vinagre, 1/2 cdta. jugo de limón
# 2 – 3/4 tazas de salsa de chile, 2 cucharadas de jugo de limón, 1 cucharada de rábano picante, 2 cucharaditas de salsa inglesa, 1/2 cucharadita de cebolla rallada, pizca de salsa picante
# 3 – 1 taza de salsa o salsa de tomate, 1 cucharada de rábano picante, 1 cucharada de jugo de limón, 3 toques de salsa picante
# 4 – 1 taza de salsa de tomate, 2 cucharadas de rábano picante, 2 cucharadas de jugo de limón