Creamy, Spicy Coleslaw and my Favorite Potato Salad

Coleslaw and potato salad are two sides that you can enjoy all year round and especially during the summer with your favorite barbecues.

Coleslaw

1 T. Italian parsley
1 large carrot
1 head Napa cabbage
1/3 cup sugar
1/3 cup white wine vinegar
1/3 cup Heinz ketchup
1/3 cup Hellman's mayonnaise
1 T. caraway seeds (optional)

In the bowl of a food processor with the metal blade, pulse the carrot and parsley, a few times. Transfer to large mixing bowl.

Place cabbage in small pieces into food processor with medium slicing blade. Pulse in batches. Transfer to mixing bowl and combine with carrot mixture.

Combine sugar, vinegar, and ketchup in a small sauce-pan and bring to a boil. Pour the dressing over the cabbage mixture and toss to combine. Add mayonnaise and caraway seeds if desired, to cabbage mixture and toss. Refrigerate for at least 3 hours to meld the flavors.


My Favorite Potato Salad

2 pounds red bliss potatoes
3 extra large eggs
3 scallions, sliced fine
2 T. cilantro
1 slice red onion, chopped fine
1/2 to 2/3 cup mayonnaise
salt and pepper to taste
1 T. bacon bits

Place potatoes in large saucepan. Cover with water, cook over medium heat for 20 minutes. Remove from heat, let potatoes cool and cut them into 1/2 inch pieces.


Make perfect hard boiled eggs: Place eggs in small saucepan with cold water. Bring to a boil, cover pan, and turn off heat. Let pan rest for 12 to 15 minutes. Pour off hot water and fill pan with cold water. Peel and chop eggs.


In mixing bowl, Combine potatoes, eggs, scallions, cilantro, mayonnaise, sour cream, and bacon bits. Toss well.