Baked Beans, Coleslaw, Potato Salad, Side Salad Recipe

Prepare aromatics and sauce

Preheat oven to 350°F (175°C). In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté 5–7 minutes until softened and translucent. Stir in smoked paprika and cook 30 seconds more. In a bowl combine tomato sauce, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix until smooth.

Combine and bake

In a 2-quart oven-safe baking dish, combine the drained navy beans, sautéed onion mixture, and the sauce. Stir gently to coat the beans. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until sauce is bubbling and slightly thickened. Taste and adjust salt or sugar if needed. Let rest 5 minutes before serving.

In a large bowl combine shredded cabbage and grated carrot. In a separate smaller bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Chill at least 30 minutes to allow flavors to meld; toss again before serving.

Cook potatoes

Place cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes depending on size. Drain and return potatoes to the warm pot for 1–2 minutes to evaporate excess moisture; this helps dressing cling.

Assemble salad

While potatoes cook, prepare hard-boiled eggs, celery, and pickles. In a large bowl combine mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, chopped dill, salt, and black pepper. Add warm potatoes to the dressing and gently fold to coat (breaking a few potatoes is fine for texture). Add chopped eggs, celery, and chopped pickles and fold until evenly combined. Taste and adjust seasoning. Chill at least 30 minutes before serving; potato salad can be made up to a day ahead.

Make dressing

In a small bowl or jar combine olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk or shake vigorously until emulsified.

In a large salad bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, and optional red onion. Drizzle with desired amount of dressing and toss gently to coat just before serving.