Side Options Recipe
Sweet Baked Beans, Fresh Coleslaw, Potato Salad or Macaroni Salad. No substitutions.
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Ingredients
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Sweet Baked Beans
Fresh Coleslaw
Potato Salad
Macaroni Salad
Method
Sweet Baked Beans
- 1
Prepare and sauté
Preheat oven to 350°F (175°C). In a medium skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towel, reserving about 1 tablespoon of bacon fat in the skillet. Add the chopped onion to the skillet and sauté in the bacon fat until translucent, 4–5 minutes.
- 2
Combine sauce and bake
In a large mixing bowl, combine drained navy beans, cooked bacon, sautéed onion, brown sugar, ketchup, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir until evenly coated. Transfer mixture to a 2–3 quart baking dish, cover with foil, and bake 45–55 minutes until bubbling and thickened. Remove foil for the last 10 minutes if you want a slightly caramelized top. Let rest 10 minutes before serving.
Fresh Coleslaw
- 3
Make dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth.
- 4
Toss and chill
In a large bowl combine shredded cabbage, grated carrot, and sliced green onion. Pour dressing over vegetables and toss thoroughly to coat. Taste and adjust salt if needed. Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Toss again just before serving.
Potato Salad
- 5
Cook potatoes and eggs
Place potato pieces in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender but not falling apart, 10–12 minutes. Meanwhile, place eggs in a small saucepan, cover with water, bring to a boil, then remove from heat and cover; let sit 10 minutes. Drain eggs, cool in ice bath, peel and chop.
- 6
Mix salad
Drain potatoes and let steam-dry in the pot for 2–3 minutes. While still warm, transfer potatoes to a large bowl and add chopped eggs, chopped celery, and red onion. In a small bowl whisk together mayonnaise, Dijon mustard, pickle relish, apple cider vinegar, salt, and black pepper. Pour dressing over potatoes and gently fold to coat, taking care not to over-mash. Taste and adjust seasoning. Chill at least 1 hour before serving; stir once before plating.
Macaroni Salad
- 7
Cook and cool pasta
Cook elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold running water to stop cooking and cool the pasta. Transfer to a large bowl and let any excess water drain off.
- 8
Combine and chill
In a small bowl whisk together mayonnaise, yogurt or sour cream, apple cider vinegar, sugar, salt, and black pepper. Add grated carrot, chopped celery, diced red bell pepper, and sweet pickle relish to the cooled pasta. Pour dressing over the pasta mixture and toss until evenly coated. Cover and refrigerate at least 1 hour to meld flavors. Stir again before serving and adjust seasoning if necessary.