Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

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The post Best Macaroni Salad Recipe: Your New Favorite Dish appeared first on Do You Roux?.

Salsa, salsa, salsa! Fun to say, as noted by Seinfeld. But also a delicious condiment that can really bring a dish together. Whether you’re looking for something fresh or spicy, this homemade pineapple salsa recipe fits the bill.

Pineapple salsa pairs the natural sweetness of pineapple with a medley of peppers and other fresh ingredients. This salsa is both simple to prepare and incredibly versatile.

A refreshing twist on traditional salsa, it’s perfect for those who enjoy sweet, savory, and spicy. This pineapple salsa recipe is ideal for summer barbecues, casual get-togethers, and as a topping for your favorite Mexican dishes. Its adaptability makes it a must-have in your recipe repertoire.

After a recent move to Hawaii, it only made sense to make a new recipe featuring pineapple. Pineapples offer a unique sweetly acidic tang. This spicy pineapple salsa layers textures and tastes in a way that is utterly captivating. Try it and it will surely become a staple in your kitchen.

​Ingredients You’ll Need for Pineapple Salsa Recipe

As with most recipes, it all starts with the careful selection of fresh ingredients. And almost all of these ingredients come from the produce section. To make delicious pineapple salsa, you’ll need these fresh ingredients:

Fresh Pineapple: The Star Ingredient

Fresh pineapple is the star of this recipe. The natural sugars add a delightful contrast to the spicy elements and provide an irresistible, juicy texture. Plus the acidity from the pineapple replaces what you’d normally get from tomatoes that are the base of more traditional salsas.

Opt for a ripe, juicy pineapple to ensure your salsa bursts with tropical sweetness. When selecting your pineapple, look for one with a firm shell but a little soft give when lightly squeezed. It should have vibrant color and a sweet aroma at the base. It should feel a bit heavy, and not light and hollow. This will guarantee the best pineapple possible.

Supporting Cast: Poblanos, Sweet Onion, and More

To complement the sweetness of the pineapple, a medley of other ingredients play crucial supporting roles. Here’s what you’ll need:

• Poblano Peppers: These mild chili peppers bring a subtle heat and earthy flavor that enhances the overall profile of the salsa without overpowering it. Poblanos are some of my favorite, so I had to include them in this recipe. They are perfect for adding a touch of spice and flavor to your pineapple salsa recipe.
• Sweet Onion: A finely chopped sweet onion introduces a mellow, aromatic sweetness that balances the bold flavors. Its crisp texture makes it a delightful addition to this fresh pineapple salsa, marrying well with the juicy pineapple.
• Lime Juice: To brighten and balance the flavors, a squeeze of lime juice is indispensable. It adds a zesty tang that cuts through the sweetness and enhances the dish’s overall freshness.
• Bell Pepper: Diced bell pepper contributes a pop of color and a crisp, sweet bite.
• Cilantro: Fresh cilantro adds a burst of herbaceous freshness, tying together the sweet and spicy elements with its vibrant, citrusy notes. It’s a classic choice for many salsas and complements the tropical theme beautifully.
• Salt: A pinch of salt rounds out the flavors, ensuring every ingredient shines through in the final dish.
• Optional – Jalapeño or Serrano Peppers: For those who crave more spice, adding minced jalapeño or serrano peppers will deliver the perfect kick. Adjust the amount to suit your preference.

With these fresh, vibrant ingredients, your homemade pineapple salsa will be a true showstopper, worthy of any occasion. Whether you’re serving it as a topping for tacos or as a side with grilled fish, each ingredient plays a crucial role in crafting a salsa that is sweet, spicy, and simply​ irresistible.

​ Step-by-Step Guide to Making Fresh Pineapple Salsa

Luckily, making salsa is usually a pretty simple affair. And that holds true for this homemade pineapple salsa recipe. Just cut everything up, mix it together, and serve. But here’s a bit more detailed instructions:

How to Dice Fresh Pineapple

With a quality pineapple selected, we’re ready to cut it up. The biggest key to this recipe is getting a really fine dice on the pineapple. We want much smaller pieces than are traditional for cutting up pineapple.

To dice the pineapple, start by cutting off the crown and the base. Stand the pineapple upright and slice down the sides to remove the skin. Carefully follow the fruit’s natural curve. Slice the fruit into large pieces away from the core.

Cut it all into thin strips and then cut them again into uniform diced cubes. The goal is to get small pieces that will make sure the salsa isn’t too chunky.

Prepping Everything Else for Spicy Pineapple Salsa

For all of the peppers – poblano, bell, and optional jalapeno/serrano – remove the stems and seeds. Then finely dice the peppers and sweet onion. Aim for pieces in similar size (and maybe just a tad smaller) to the pineapple you’ve already chopped up. Uniformly sized pieces will make for a better final result.

Slice and squeeze the lime for some fresh juice. Chop up the cilantro. And finally, measure out the garlic powder and salt.

In a mixing bowl, combine all of the ingredients together. Toss the ingredients gently to ensure an even distribution of flavors. And that’s it! You’re ready to go. Serve immediately or store in the fridge until ready to serve. I would recommend using it within 4-5 days for peak freshness.

​Ways to Enjoy Your Homemade Pineapple Salsa

Pineapple salsa is a vibrant blend of flavors that can transform any meal into a tropical delight. Whether you’re planning a festive gathering or a simple family dinner, this versatile salsa can add a touch of tasty spice to numerous dishes. Here’s how to make the most out of your homemade pineapple salsa.

Pineapple Salsa for Tacos

Taco Tuesday has never been more exciting! With the sweet and spicy notes of pineapple salsa, your tacos will be bursting with flavor. Whether you’re using it as a topping or a side, this pineapple salsa for tacos is guaranteed to be a crowd-pleaser.

• Fish tacos: Nothing says summer like fresh pineapple salsa for fish tacos. The light, crisp taste of white fish, such as cod, pairs beautifully with the zesty, fruity notes of the salsa. Not only does this combination enhance the flavors, but it also adds a burst of color to your dish, making it as visually appealing as it is delicious.
• Seared Shrimp: For a seafood twist, try pairing your pineapple salsa with seared shrimp. Whether on the grill or in the pan, seared shrimp is perfectly complemented by this delightful salsa.
• Grilled Chicken or Pork: The sweetness of the pineapple perfectly balances the savory, smoky flavors of grilled chicken or pork, making it a go-to choice for taco nights.
• Veggie Lovers: Don’t shy away from adding pineapple salsa to veggie tacos. Roasted bell peppers, zucchini, and mushrooms combined with the salsa create a vibrant, refreshing option.

Uses Beyond the Tacos

Beyond tacos, there are countless ways to enjoy this fresh pineapple salsa recipe. Here are a few versatile uses that will keep you reaching for more:

• Chips and Dips: A classic pairing, serving pineapple salsa with tortilla chips makes for an irresistible snack or appetizer. Also serve it along with other salsas, homemade guacamole, queso dip, and poblano corn salsa for a full spread.
• Burritos/Quesadillas/Enchiladas: Similar to tacos, but still their own. Use this salsa with the likes of the most-visited recipe on the site – our baja shrimp burritos.
• Grilled Meats: Elevate your grilled chicken, steak, or pork by serving them with a generous spoonful of pineapple salsa. The sweetness of the pineapple complements the charred, savory flavors of the meat perfectly.
• Salads and Bowls: Add a tropical twist to your salads and grain bowls. The salsa can serve as a refreshing topping that adds texture and a burst of flavor to your dish.
• Breakfast Boost: Don’t forget breakfast! A dollop of pineapple salsa on top of scrambled eggs or an omelet can awaken your taste buds and start your day off right. Don’t sleep on this breakfast addition.

With its blend of sweet, spicy, and tangy flavors, pineapple salsa is a versatile condiment that can enhance a variety of dishes. Whether you’re crafting tacos, enjoying chips, or grilling meats, this delightful salsa is sure to make every meal feel like a celebration.

​Customizing Your Homemade Pineapple Salsa

Creating the perfect pineapple salsa is an art that begins with a basic recipe but leaves ample room for personalization. Whether you’re serving it alongside crispy fish tacos or as a vibrant topping for grilled chicken, your homemade pineapple salsa can be tailored to suit your taste buds and wow your guests. Check out some ways to make it your own.

Adjusting the Spice Level

The beauty of a spicy pineapple salsa for tacos lies in its balanced contrast of sweet and spicy flavors.

If you’re a spice enthusiast, consider adding finely diced jalapeño serrano peppers for a more intense heat. Remember to remove the seeds and membranes if you prefer a milder kick. For those who love the flavor of spice but not the heat, just stick with the milder poblano. A pinch of cayenne pepper or a splash of hot sauce can also elevate the spice level without altering other ingredients significantly.

Experiment until you find the perfect spice level that complements your palate.

Adding Extra Ingredients for Enhanced Flavor

While the classic pineapple salsa recipe is delicious on its own, there are still opportunities to enhance its flavor. Consider adding diced red onion for an extra layer of pungency. For even more tropical twist, try incorporating diced mango or papaya. Add a small amount of fresh minced garlic instead of powder.

Perhaps you enjoy a crunchier texture—adding some diced cucumber or jicama can provide that crisp element. If you prefer a smokier salsa, try grilling the pineapple and peppers before you combine it with the other ingredients, or add a dash of smoked paprika. You might also consider incorporating a sprinkle of toasted coconut for a sweet undertone.

​Frequently Asked Questions about Pineapple Salsa

How Long Does Homemade Pineapple Salsa Last?

Homemade pineapple salsa is best enjoyed fresh to preserve the crispness of the ingredients. If stored properly in an airtight container in the refrigerator, pineapple salsa can last up to 5 days. For optimal freshness, consider storing the salsa without excess liquid, adding a squeeze of fresh lime juice just before serving to brighten the flavors.

Past the 5 days, you can try running the salsa through a blender or food processor to make a smooth blended salsa that may have a few more days of use.

Why is it Watery?

Pineapple salsa can sometimes become watery due to all the fresh ingredients. This will tend to increase the longer it is stored. You can simply serve it with the excess liquid. If you prefer, simply drain off any excess liquid before serving. Or, once again, use it to your advantage and blend the entire thing up into a smooth rather than slightly chunky salsa.

Is It Too Spicy?

The base recipe using only bell peppers and poblanos should be suitable for most people. It shouldn’t be too spicy. The level of spiciness in your homemade pineapple salsa can be easily adjusted to suit your taste preference.

If you find the salsa too spicy, try adding a bit more diced pineapple or a splash of fresh lime juice to balance out the heat. Conversely, if you prefer a fiery kick, you can add jalapeños, serranos, or even a dash of cayenne pepper.

Pineapple salsa is undoubtedly a crowd-pleaser, bringing together the perfect balance of sweet and spicy flavors that can elevate any dish. We would love to hear how you’ve incorporated it into your meals, any modifications you made, or how it wowed your guests. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this homemade pineapple salsa recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sweet & Spicy Homemade Pineapple Salsa

Recipe by Marc PetersonCourse: Condiment, Sides, AppetizersDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Make this irresistibly sweet and spicy pineapple salsa recipe at home. Dip into our easy recipe now for fresh salsa goodness!

Ingredients

• 2 cups pineapple

• 1/2 cup bell pepper

• 1/2 cup poblano pepper

• 1/3 cup sweet onion

• 1/4 cup cilantro

• 2 tablespoons fresh lime juice

• 1 teaspoon sea salt

• 1/2 teaspoon garlic powder

• Optional – 1/2 cup jalapeño or serrano pepper

Directions

• Wash the peppers in cold water
• Finely dice the pineapple, peppers, and onion
• Chop the cilantro and juice the lime
• In a medium bowl, mix together all of the ingredients until evenly distributed
• Serve fresh immediately or store in an airtight container for up to 5 days

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The post How to Make Pineapple Salsa: Sweet, Spicy, and Simply Irresistible appeared first on Do You Roux?.

This is a simple and quick recipe that my wife and I have been using for years. For little get-togethers or when we’ve just been in the mood for a delightful snack. Either way, you’ve come to the right place. I’m about to share a secret weapon that never fails to impress: a simple pudding fruit dip.

I can’t remember exactly where we got the idea for this recipe. But it likely found its way into our home because I’m not the biggest fan of tart flavors. And sometimes fresh fruit (especially not fully ripe) can be too tart for my palate.

Yes, I have a bad sweet tooth (see my chocolate caramel pizza, creme brulee, and vanilla rice krispie treats…).

This is one of those quick fruit dips that you can whip up in no time. It’s incredibly easy to make, and yet, it’s so delicious that your guests (or your taste buds) will think you’ve spent hours in the kitchen. This simple fruit dip is the perfect blend of creaminess and sweetness, without being a sugary fruit dip overload.

Trust me, it’s just as good as it sounds.

So, get ready to indulge in ease with our delectable dip.

The Basics of Making Pudding Fruit Dip

The best quick fruit dips depend on finding something that pairs well with your fruity flavors. And complements rather than overpowers the natural fruit. Let’s start our fruit dip journey by selecting the perfect base – it’s the foundation, after all. Next, we’ll explore the world of creamy additions to give our dip that luxurious texture we’re after.

And you’ll see how a little tweak here and there can transform your pudding fruit dip into a bowl of pure delight. So, ready to learn the basics? Let’s get started!

Choosing the Right Pudding Base

This truly is a simple fruit dip – there are really only two ingredients. But that does make those two ingredients pretty important. The first is whipped cream. I would obviously recommend using my basic whipped cream recipe. But you can use whatever recipe you’d like. Or even use some store-bought whipped cream. But homemade is better. I’ll only judge you a little bit if you do that.

The second ingredient is an instant pudding mix. With this, it’s all about aligning tastes and textures to complement your fruit. Think about the flavors that would blend well together. Don’t be afraid to experiment and discover your own unique combinations.

I honestly think that almost any pudding mix flavor would work. But the ones that my wife and I have used most often are french vanilla, white chocolate, and creamy coconut. But cheesecake, chocolate, banana cream, and lemon would also be delicious.

And if you’re feeling extra adventurous, there’s always the option of mixing two flavors together. Just remember that whatever base you pick will greatly influence the overall taste of your dip. So, take your time in choosing, experiment a bit, and find that perfect pudding base that’ll make your simple fruit dip the star of any gathering.

Creamy Additions for a Luxurious Texture

Now, I’m a sucker for anything creamy and luscious, and if you’re anything like me, you’ll appreciate these suggestions. This simple pudding fruit dip is tasty on its own, but you can try adding some other ingredients for a bit of a different texture.

Adding cream cheese to your dip base is a game-changer. It gives your dip a luxurious velvety texture that’s hard not to love. It’ll make things thicker and creamier. If you’re interested in a lighter touch, Greek or regular yogurt could be a great addition. It’s not only creamy but also adds a pleasant tang that complements the sweetness of the fruit and pudding mix.

Experiment with these creamy additions and see your pudding fruit dip transform into a luxurious treat that everyone will enjoy. Remember, the key is to experiment and find what works for you. After all, it’s your dip – make it your own!

Selecting the Perfect Fruits for Dipping

Honestly, basically any and all fruit would work with this simple fruit dip. Especially since you can choose to pair it with whatever pudding flavor you like.

You may want to try to make a unique pairing of it. A tropical mix with pineapple, mangos, passion fruit, and papaya – with a coconut cream pudding mix. A stonefruit mix with peaches, plums, and apricots. Or a berry mix with strawberries, blueberries, blackberries, and raspberries – try them with a white chocolate or vanilla mix. Honeydew melon, watermelon, and kiwi fruit for a summery vibe. Apples, grapes, pears, and bananas are also great options.

The fruit should really be the star of this, with the dip being a nice little side accompaniment that takes it to the next level.

Seasonal Fruits That Pair Well

With the fruit truly being the star of this simple pudding fruit dip, it’s important to get some high-quality produce. One of the best ways to get good fruit is to buy it when it is in season.

In season fruit tends to be fresher, higher quality, and more ripe.

I can’t exhaustively go through all of the various fruits and best times to buy them in this post. Search the specific fruits you are thinking about to learn about their season and the method for choosing the ripest fruit.

Remember, a good fruit selection is not just about taste, it’s also about the season. Trust me, once you start choosing seasonal fruits for your pudding fruit dip, you’ll never look back. It really takes your fruit dip game to a whole new level.

Tips for Preparing Fruit

Preparing the fruits includes washing them, drying them, and cutting them if necessary.

When cutting your fruits, aim for bite-sized or finger food-sized pieces. This ensures that they can be easily dipped and eaten in one go. For fruits like apples, pears, and bananas that tend to brown, a quick sprinkle of lemon juice can keep them looking fresh longer.

There are also methods of cutting fruit into flowers and decorative shapes. I’m not interested in doing that myself, but maybe it’s your kinda thing.

Customizing this Simple Fruit Dip

Incorporating Unique Flavors

Let’s get adventurous. Have you ever tried adding a bit of spice to your dip? Ground cinnamon or cardamom can add a warm, fragrant touch that pairs beautifully with fruits. Or go for a pumpkin spice fall influence with a bit of allspice, nutmeg, or cloves. If you’re a fan of tropical flavors, why not whisk in some coconut cream for a taste of the tropics. Or, if you’re feeling particularly bold, a dash of chili powder can add a spicy kick that contrasts delightfully with the sweetness of the fruit.

If you’re a fan of citrus, lemon zest or a splash of orange juice can add a delightful tang. For those with a sweet tooth like me, a drizzle of maple syrup can create a warm, unique flavor.

Remember, there’s no right or wrong way to flavor your dip. It’s all about what makes your taste buds tingle. So, go ahead and get creative!

Mix-ins for Added Texture and Taste

It’s time to talk about mix-ins that can enhance not just the taste, but also the texture of your dip.

In my experience, mix-ins can truly elevate your dip to gourmet status. A handful of crushed nuts like almonds or walnuts can add a delightful crunch that contrasts beautifully with the smooth texture of the dip. Fresh herbs like mint can lend a refreshing twist. If you’re a fan of chocolate, some shaved dark chocolate or cocoa nibs can make for a truly decadent dip.

Crushed cookies, mini chocolate chips, coconut flakes, or colorful sprinkles could be your go-to mix-ins.

Remember, the goal is to complement the fruit, not overpower it. So, as you experiment with various mix-ins, keep the flavors of your selected fruits in mind.

How to Serve and Present Creamy Fruit Dip

Elegant Plating Ideas

With your delightful, sugary fruit dip ready, it’s time to get creative with the presentation! An attractive arrangement will make your dip even more tempting.

For a centerpiece-worthy display, arrange a vibrant assortment of fruit around the dip bowl on a large platter. Or for individual servings, fill dessert glasses or hollowed-out fruits like pineapples or coconut shells with the dip.

Get interactive by making fruit skewers. You can pre-make and arrange fruit kabobs on a platter surrounding the dip bowl. Or you can leave skewer sticks out and let your guests assemble their own on the fly.

If serving a crowd with different dietary needs, use separate small bowls for each type of fruit to avoid cross-contamination.

Garnish with mint sprigs or edible flowers for an elegant touch. No matter how you present it, let your creativity shine. The right display can transform this simple dip into a showstopping dessert.

Simple Pudding Fruit Dip for Occasions and Gatherings

This sugary fruit dip is the perfect crowd-pleasing addition to any gathering. Its vibrant colors and creamy texture are sure to spark conversation.

For kids’ parties, set up a DIY dip station and let little ones get creative assembling their own fruity treats. At more formal affairs, elegantly arrange the dip surrounded by fresh fruits or cookies.

It’s remarkably versatile for all occasions – summer BBQs, holiday gatherings, birthdays, picnics and more. Easily prepare large batches so you’ll never run out.

Create a showstopping centerpiece by artfully arranging a colorful fruit platter around the dip bowl. Your guests will be drawn in by the beautiful, enticing display.

For a delicious twist, gently fold the creamy fruit dip into a medley of fresh fruits to create an irresistible fruit salad. The dip coats the fruit pieces, adding rich vanilla flavor and luscious texture. This remixed fruit salad makes a crowd-pleasing dessert or healthy snack for any occasion.

No matter the event, this creamy fruit dip encourages enjoying more fresh fruits in a fun, delicious way. Get ready for guests to request the recipe at every gathering!

Storage and Make-Ahead Tips

To keep your creamy fruit dip tasting its best, proper storage is key. Transfer it to an airtight container and refrigerate promptly after serving. The cool temperature will help maintain its creamy texture.

For optimal freshness, enjoy the dip within 3-4 days. While it may be tempting to keep it longer, the flavors and texture are best when fresh.

You can also prepare the dip 1-2 days in advance. Simply make as instructed, cover tightly, and refrigerate until ready to serve. This allows the flavors to blend beautifully. Just give it a stir before serving as it may thicken slightly in the fridge.

If the dip seems too thick after refrigerating, you can fold in a splash of heavy cream or milk to loosen it up. Whisk it in to give it a bit more life. Proper storage ensures this creamy fruit dip stays fresh and delightfully dippable!

Creating a simple pudding fruit dip requires minimal effort but provides maximum reward. It’s the ideal treat to add a touch of fun and indulgence to any fruit platter. Remember, the fruits you use can make all the difference, so choose ones that complement the creamy dip.

How did yours turn out?

I’d love to hear when you try out this simple fruit dip! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Simple Pudding Fruit Dip

Recipe by Marc PetersonCourse: Appetizers, DessertDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Resting Time

1

hour 

Total time

1

hour 

5

minutes

Learn to make the most delightful simple pudding fruit dip with just a few ingredients. This creamy, luscious dip comes together in minutes and is the perfect pairing for fresh fruit platters or a sweet party treat.

Ingredients

• 4 cups prepared whipped cream

• 1 package (3.4 oz / 96 g) instant pudding mix

• Fruit to serve

Directions

• In a medium bowl, fold the instant pudding mix into the whipped cream and gently mix until well combined
• Cover the bowl and refrigerate for at least one hour to ensure that the pudding mix dissolves completely and the mixture sets
• Serve with apples, grapes, berries, bananas, or your preferred fruit – alternatively, turn it into a fruit salad by mixing the sliced fruit directly into the fruit dip

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The post Indulge in Ease with Simple Pudding Fruit Dip appeared first on Do You Roux?.

I’m a huge fan of apple cider in the fall. And with arguably too many gallons of cider sitting around, I was trying to come up with some recipes to justify my zealous purchasing behavior. So why not make a fall harvest salad using an apple cider dressing paired with some other autumn ingredients?

This delicious salad is sure to be a hit with its blend of sweet apple cider, juicy pears, and candied bacon. A mix of fresh and peppery greens, this fall harvest medley is the perfect way to enjoy the best of the season. Plus, it’s nutritious too – packed full of vitamins and minerals that will keep you feeling your best.

As I’ve noted before in my fall flavor tier list, pecans and apples were some of my highest-rated flavors. And they are definitely included here. So, make the best use of your apple cider and enjoy the best flavors of fall.

Fall Harvest Ingredients

What makes the ultimate fall salad? In my mind, it starts with the greens themselves. Then include some of the fruit of the season. Then a lot of the rest is kind of just by feeling or things we tend to associate with the autumn harvest. Whether you’re whipping up a nutritious fall salad or an autumn harvest salad, these ingredients are must-haves! Make sure to include these ingredients in your fall dishes!

Spinach and Arugula

Spinach and arugula are a classic combination that will make your salad delicious and nutritious. Both greens are a great source of vitamins and minerals, so you know you’re getting a dose of healthy goodness. And they’ll add a flavorful and peppery crunch to your salad too.

A lot of salad greens grow best in spring and fall – typically not fans of the hot summer months. So you should be able to find some fresh salad greens at your local farmer’s market. To make the ultimate fall salad, make sure you’ve got plenty of spinach and arugula on hand.

Apples and Cider

Apples are now made available year round but they typically are picked in the fall. Apple cider (not to be confused with its alcohol-containing cousin) is typically made in the fall during the harvest but it doesn’t have the longest shelf life because it is unfiltered. So it has become synonymous with the season. Apples are a great addition to any salad, providing a crunchy texture and a hint of sweetness. Choose your favorite variety to include in your salad – I went with Envy apples.

Pears

I always forget how much I love pears. Like apples, they come into their own during the fall. So this season is the best time to get some truly delicious specimens. I ended up using red anjou for this recipe, but feel free to use whatever variety you prefer or can find locally.

Make the Dressing

The idea that started it all, an apple cider dressing. When I tried to search around for an apple cider dressing it seemed that most of them included only apple cider vinegar. But I wanted something more. So I came up with this recipe for a dressing to make the ultimate fall salad. Basically just adding apple cider in with some generic vinaigrette ingredients.

Start with some quality extra virgin olive oil. This is the base of the vinaigrette so don’t go with the super crappy stuff if you can avoid it. But, you also don’t need to buy a $150 bottle flown in from Spain or Greece to your door. Though I guess I’ve never tried that, so maybe it would be more delicious.

Anyways. I like making salad dressings using my small Nutribullet blender because the container sizes just seem to be perfect for me. You can use any blender or food processor and you can even just put the ingredients in a jar and shake them up – you’ll just end up with some loose diced shallot pieces and the dressing will split sooner. A blender or food processor seems to almost emulsify the oil and vinegar so it takes much longer to separate in my experience.

Obviously, we need some apple cider to make an apple cider dressing. I also tossed in some apple cider vinegar, lemon juice, lemon zest, honey, shallot, and Dijon mustard. Then some salt and pepper to finish it off. Just your basic vinaigrette ingredients to let the apple cider shine.

Then just blend, process, or shake until everything is combined.

Prepare the Ingredients

Washing, cutting, shredding, prepping. Salads are simple but still take a little bit of preparation.

Wash Spinach and Arugula

With the bounty of fall harvest ingredients now gathered, it’s time to prepare them for the salad. Let’s start with the spinach and arugula. You can use a colander or a nifty salad spinner to wash and dry your mixed greens. Now, you’ve got clean, fresh greens to use as the base of the salad.

Cut and Shred

Grab a sharp knife and cutting board, and let’s get slicing and dicing. We’ll start by cutting the spinach and arugula leaves into bite-sized pieces (there’s nothing worse in a salad than greens you can’t fit in your mouth after picking them up – especially when coated in dressing, especially with a big beard that gets covered…). We’ll also need to slice the pear and apple. Then shred the fontina cheese.

Cook Wheat Berries

Wheat berries add a wonderful nutty chewiness to the salad. Their unique texture really helps elevate this dish. But they do require a little bit of prep work. Though most wheat berries are harvested in the summer, I made the executive decision to include them in this fall harvest salad. Mostly because they feel like more of a fall ingredient than a summer one. I dunno.

I bought these hard red spring wheat berries from Amazon to make this salad. You may also be able to find some at your local store.

Cook them according to the package instructions. Mine called for a little salt with the water, bringing them to a boil, and then turning them down to simmer for about 30 minutes (I simmered them a little longer for more tender wheat berries).

Topping the Autumn Harvest Salad

The salad toppings really make this fall harvest salad delicious. The apple and pear, pecans, fontina cheese, dried cranberries, wheat berries, and candied bacon make a delicious combination that’s sure to be a hit. Flavors and textures combine to make this nutritious fall salad unforgettable. Together, they make for a yummy autumn harvest salad that will keep you cozy and satisfied in the cooler weather.

Starting with the cheese, the goal is to add some creaminess to this salad. I chose fontina cheese for a mild flavor and soft and creamy texture that complements the salad perfectly. This is one ingredient that can easily be substituted with a different cheese without changing the salad too drastically. Mozzarella and muenster would be similar to fontina. You could also go for some different flavors – the tang of blue cheese or the saltiness of feta.

As fresh fruit, the apple and pear slices add some crispy juiciness to the mix. Dried cranberries are a pop of tart-sweet flavor that sit as almost a surprise present when uncovered in the salad. The prepared wheat berries add some more texture to the salad bringing chewiness with a light nutty flavor.

And speaking of nutty flavor, we’ll add in some toasted pecans for good measure.

Candied Bacon

Now let’s top off the autumn harvest salad with something special – candied bacon! Yes, you heard that right.

I made my own candied bacon recipe specifically for this salad. So of course I would highly recommend following that recipe for making this salad. What makes it great for this salad is the addition of cinnamon, nutmeg, and cloves with brown sugar for candying the bacon. This gives even more hints of the fall season, which really makes this the ultimate fall salad.

You can of course use a different candied bacon, and you could even use regular bacon. It will lose a little bit of the magic but still taste pretty good.

Serving Fall Harvest Salad

This salad is packed full enough that it could be a meal all on its own. But it could also be paired as a side with a different entree or accompanied with some sides of its own to round out a dinner.

Adding Some Sides to this Nutritious Fall Salad

I think this autumn harvest salad could pair perfectly with some kind of bread. Bake your own loaf or try my mom’s dinner rolls recipe or my pillowy softy puffy pitas. Bread is great with salads since it provides you a vehicle with which to sop up every last bit of remaining dressing. And of course, you will want to do that with this homemade apple cider dressing. Trust me.

You could also not go wrong with an additional side of tasty veggies. Roasted green beans, asparagus, or squash come to mind. Or try it with some home-fried pita and spanakopita dip. It is delicious.

A soup and salad combo is classic, so try this out with your favorite fall soup.

Using the Ultimate Fall Salad as a Side

As a fall-themed dish, this bed of mixed greens could be served with a lot of the other main dishes of the season. If you want to use this as an accompaniment, try any of the following:

• Thanksgiving Sage Roasted Turkey
• Rodda Family Three Cheese Lasagna
• Orange Maple Soy Glazed Salmon
• Dr Pepper and Pineapple Glazed Spiral Ham

With a few simple steps, you can create a delicious and nutritious fall salad in no time. Whether you’re having it as a side dish or the main entree, it is sure to please. Plus, the dressing adds just the right touch of sweetness and flavor to make it memorable. So, don’t miss out on this amazing autumn harvest salad!

How did yours turn out?

I’d love to hear when you try out this apple cider fall harvest salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Apple Cider Fall Harvest Salad

Recipe by Marc PetersonCourse: Salads, Main, SidesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Tantalize your tastebuds with this delicious ultimate fall harvest apple cider cinnamon salad – a nutritious autumn treat!

Ingredients

• Apple Cider Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup apple cider

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 tablespoon fresh lemon juice

• 1 tablespoon diced shallot

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon lemon zest

• 1/4 teaspoon black pepper

• Fall Harvest Salad

• 4 packed cups spinach

• 4 packed cups arugula

• 1 apple, sliced

• 1 pear, sliced

• 2/3 cup whole toasted pecans

• 1/2 cup chopped candied bacon

• 1/2 cup shredded fontina cheese

• 1/3 cup prepared wheat berries

• 1/3 cup dried cranberries

• 1 batch of apple cider dressing (from above)

Directions

• Apple Cider Dressing
• Combine all dressing ingredients together in a small blender, food processor, or bottle/jar with a lid
• With a blender or food processor, pulse for three 5-second intervals until smooth; with a bottle or jar, shake vigorously until combined – note that the shallot will not be fully blended without using the blender or food processor
• Refrigerate until ready to serve, up to 5 days
• Fall Harvest Salad
• Wash and dry the spinach and arugula
• Roughly chop the spinach and arugula, slice the apple and pear, chop the candied bacon, and shred the fontina cheese
• In a large serving bowl gently toss together all of the ingredients except for the dressing
• Serve and top individual bowls with the dressing

Notes

• For convenience you may substitute regular bacon for the candied bacon, but do note that the addition of the candied bacon really kicks this salad up a notch
• Simply choose your favorite apple and pear varieties, all of them will be delightful
• As a side dish, this would be more like eight servings

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The post The Ultimate Apple Cider Fall Harvest Salad appeared first on Do You Roux?.

Prepare to meet your new obsession, bacon lovers. This simple candied bacon recipe takes this beloved meat to new heights by adding a touch of sweetness. The result? A delectable treat that’s perfect for breakfast, brunch, or any time you’re craving a delightful blend of sweet and savory. Get ready to savor every bite.

I’m a fan of bacon, but I usually don’t opt to eat it on its own. In my opinion, it is best used as an addition or ingredient when making other items. But nothing beats the savory-sweet combination of candied bacon. It’s the perfect blend of salty and sweet, and it’s a cinch to make. This easy candied bacon recipe will have you whip up delicious treats in no time.

Bacon is a staple in many homes, and it’s definitely a crowd-pleaser. Now, with this spiced maple and brown sugared bacon recipe, you can take your bacon to the next level. It’s a quick and easy recipe that’s sure to make your taste buds dance. All you need is a few ingredients and a bit of patience.

So let’s get to cooking!

Gather Candied Bacon Ingredients

To start making this easy candied bacon recipe, we’ll need a few simple ingredients. Grab some thick-cut bacon, some quality maple syrup, some brown sugar, and some spices. This isn’t your average bacon recipe – it’s gonna be like nothing you’ve ever tasted before!

Thick-Cut Bacon

There’s something special about thick-cut bacon that makes it perfect for candying. It’s got just the right amount of fat and smokiness that makes it a great base for our sweet and savory concoction. And because it is extra-thick it can stand up to the long heat in the oven with the sugar.

When selecting thick-cut bacon, make sure it’s a good quality bacon. Look for bacon that’s well-marbled with a mix of both meat and fat.

I know that perfectly crispy bacon is the ideal (at least for me), but this recipe won’t quite get fully crisp. The sugars will keep more of the moisture in and make it so we can’t cook it too long. The sugars would begin to burn before fully crisping. So we have to sacrifice a little bit of texture for the sweet sugared bacon recipe.

Maple Syrup

When it comes to selecting your maple syrup, it’s important to note that not all syrups are created equal. To get the best quality candied bacon, you need the real deal! Look for pure maple syrup, not one of those syrups made with corn syrup and artificial flavors. And definitely steer clear of ‘pancake syrups’ for this recipe.

Maple syrup comes in different grades. Look to this in-depth post by Werner Tree Farm for more information on maple syrup grading. Amber and dark syrups have a more robust flavor and are perfect for baking and candying bacon. Though it’s up to you which one to choose.

If you’re looking to find maple syrup online, I have used this bourbon barrel-aged syrup with great success.

Brown Sugar

Next up on the list of ingredients is brown sugar. I’m not as picky about my brown sugar, so I’d say to use whatever you have available – as long as it isn’t old. The dried, chunky brown sugar won’t really work for this recipe. Though you can try to revive it with the old bread trick. Also, you can use either light or dark brown sugar but I would tend to favor dark for this recipe.

Spices

Adding a little flavor to your candied bacon is super easy. For this recipe I decided to go for some warming, aromatic spices. I like to use a simple blend of cinnamon, cloves, and nutmeg. Just mix the spices together and sprinkle them over your bacon before you put it in the oven. If you want a more adventurous flavor, try adding a pinch of cayenne pepper. A little goes a long way, so start small and work your way up. Experimenting with different spices will help you find the perfect combination for your tastes!

And if you really want strips of pure candied bacon, just omit any added spices and use only the bacon, maple, and brown sugar.

Prepare the Baking Sheet

You can set this up multiple ways, but I think the setup below is best. It cooks the bacon well, and it makes for an easy cleanup. Start with a rimmed baking sheet. This will be our base that we can move in and out of the hot oven while cooking, flipping, and coating the bacon.

Aluminum Foil

Grab a roll of aluminum and tear off a sheet that’s big enough to cover the bottom of your entire baking sheet.

Carefully lay down the aluminum foil on the baking sheet. Use your hands to lightly press down the edges of the foil against the baking sheet. This will help make sure that the bacon grease doesn’t seep around the foil and make a mess.

Once the baking is finished, you’ll be able to peel up the foil and throw it out. It’s really helpful because the sugars that drip down will likely end up burning in the bottom of the pan.

Wire Rack

A wire rack will help the bacon stay elevated, allowing the hot air to circulate around it. This will help the bacon cook evenly and not get soggy. It’ll help us get as crispy as possible.

If you are looking for some decent wire racks, I bought this two-pack wire rack from Amazon.

Place the wire rack on top of the aluminum foil. Try to center it in the pan. If you don’t have a wire rack, you can always substitute it with something similar, such as a cooling rack – as long as you know for certain that it is oven-safe!

Candied Bacon Recipe Mixed Seasonings

To follow these sugared bacon directions, we’ll mix the spices and seasonings we use into the brown sugar. This will make it so that they can be evenly spread across the bacon. In my recipe below I have a specific mix of cinnamon, cloves, and nutmeg.

This gives the sugared bacon a little bit of a fall or winter flavor. These spices add a bit of warmth and depth to the flavor. I enjoy this a lot, but you could also just omit the spices and have a straight bacon and sugar flavor.

You could also mix it up by using some different spices in the mix. Try some chili powder, cayenne powder, or chipotle powder for a little spicy kick. Try cardamom, allspice, ginger, or really any other spice or seasoning. As long as you think the flavors would pair well with the sweet bacon.

Just be careful not to go overboard here, otherwise, you may overpower your bacon. Keep track of what spices you use in case you love it and want to recreate the same easy candied bacon recipe again.

I mix the brown sugar, cinnamon, nutmeg, and cloves together until they are evenly distributed. Do this with whatever seasonings and spices you decide to experiment with. This helps to ensure that all the pieces of bacon get an even coating of seasoning. And it makes sure the flavor is consistent throughout the dish.

Coating the Bacon

On to finally prepping the bacon. With all of the ingredients out and ready to go, lay the bacon out on the wire rack. Then brush it with a glaze of maple syrup. Finally, sprinkle it with the mixed brown sugar and spices. This is the key to making a delicious, easy-to-make candied bacon recipe properly. Then everything will be ready to cook.

I recommend that you preheat the oven before you start coating the bacon. Then the oven will be hot and ready to go when you’ve finished coating everything.

Lay the Bacon on the Wire Rack

Now that we’ve got the perfect seasoning mix for our candied bacon recipe, it’s time to lay the bacon on the wire rack. This part of the process is so simple, but it’s an essential part of the recipe.

Simply place each bacon strip out on top of the wire rack. I had a little bit of overhang on some of the ends, especially for longer pieces of bacon. Don’t worry too much about this, because the bacon will shrink as it cooks in the oven.

It’s important to make sure the bacon strips don’t overlap each other if possible. Give as much room in between slices as possible so the bacon can get full airflow in the oven. Though, as you can see in my photos, my bacon was a little bit crowded.

Brush the Maple Syrup on the Bacon

Alright, now we’re getting to the fun part – brushing the glaze on the bacon. Grab a basting brush and spread the maple syrup like you’re painting a masterpiece. You’ll want to make sure the bacon is completely covered so you don’t miss any spots.

Brushing the syrup as a glaze over the bacon makes it so that our brown sugar will stick. You don’t need pools of syrup sitting on top of the bacon, just an even, thin glaze.

If you don’t have a good basting brush, you can try using your fingers or some paper towels to try and get similar results.

Sprinkle with Brown Sugar Seasoning

Finally, it’s time to sprinkle the brown sugar mixture over the bacon. I mean, what’s candied bacon without sugar? I simply used a spoon to pick up a small amount of the spiced brown sugar. Then I went over each piece and lightly shook the spoon to rain down the sugary goodness over the bacon.

Just be sure to sprinkle the sugar evenly, so all the bacon pieces get a nice coating.

Once you’ve added the brown sugar, give the bacon one last pat with your hands to make sure the coating is sticking. Now you can go ahead and move on to the next step: cooking.

Note that on this first pass, only one side of our bacon will be covered in the glaze and brown sugar. We’ll be cooking for about half the time, then flipping and coating the second side.

Bake the Bacon

Once the oven is preheated, it’s time to get to cooking. Just pop the baking tray in the oven and let it do its magic. Halfway through, flip it over and brush the second side with a coat of maple syrup, and then sprinkle with the brown sugar mix.

Bake in the Preheated Oven

Alright, now we’ve got our bacon coated, let’s pop it in the oven. Before you do, make sure you preheat your oven to 375°F (190°C). This is important, as it ensures that your bacon cooks evenly and properly.

With the bacon in the oven, now it’s time for the hardest part: the wait. Depending on your oven, it should take about 30-35 minutes total for your bacon to be cooked. You’ll also want to remember to flip and coat the bacon halfway through the baking time. This will ensure that both sides get coated and have the time for the sugar to melt and stick to the bacon.

Flip and Recoat Candied Bacon

After cooking it for 15 minutes, remove the baking sheet from the oven. Then, carefully flip over every single piece so that the non-coated side is showing. Brush this side with the remaining maple syrup. Then sprinkle the rest of the brown sugar on top.

Pop it back into the oven for another 15 to 20 minutes or so.

You’ll want to keep an eye on the bacon as it cooks since the sugar burns easily. The bottom foil of the pan will burn and blacken as the dripped syrup and brown sugar cook. When the ends of your bacon are just on the edge of looking burnt, it is time to take it out of the oven.

Serving this Candied Bacon Recipe

When it comes to serving candied bacon, the possibilities are nearly endless. I mean, bacon makes everything better. So, sweet candied bacon should make everything even more better, right? Probably not quite everything. Some things don’t really call for the sweetness that this recipe adds.

But there are a bunch of recipes out there that could use candied bacon for a delicious twist.

Candied bacon is a great way to add a salty, sweet, and smoky flavor to dishes. Whether you’re looking for a simple side dish or an impressive main course, the possibilities are endless. Here are some of the best recipes to use candied bacon in.

Candied bacon is a great way to jazz up a salad. I made my fall harvest apple cider cinnamon salad with this bacon specifically in mind. You could also try using this with my pecan and apple salad or my easy apple walnut spring mix salad. To use it in a salad, just chop it up and give it a generous sprinkling over your greens.

For a classic dish, just serve it as a side with some delicious buttermilk waffles. Candied bacon would also be a perfect substitute for regular bacon in my savory and sweet charcuterie waffle skewers. Or add a touch of sugar to a breakfast or brunch quiche Lorraine.

Mix up the classic BLT with candied bacon or try it on your next deli meat sandwich. You can get creative and experiment with unique flavors. Just think of anything that normally uses bacon and could use a little bit of sugary sweetness to round out the flavors.

How to Store Candied Bacon

Now that you’ve got your candied bacon ready to serve, it’s important to know how to store it properly. The best way to store candied bacon is to wrap it in wax paper or parchment paper and place it in an air-tight container or ziploc bag. This will preserve the bacon and help keep it from spoiling.

It will keep in the fridge for up to a week.

If you’re not going to eat the bacon within a few days of making it, you should freeze it. Wrap each piece of bacon in wax paper or parchment paper and place it in an air-tight container or a freezer bag. This will help keep the bacon from getting freezer burn and will help it stay fresh for longer – up to a month.

Note that using the wax or parchment paper will help to keep the candied bacon from sticking to itself.

No matter how you store it, one thing’s for sure – candied bacon is sure to please. And with the right storage techniques, you can keep it fresh and delicious for days – or weeks – to come. So make sure to store it properly and enjoy the sweet and salty flavor of candied bacon any time you want!

Overall, making this easy candied bacon recipe is pretty simple and a fun way to jazz up your regular bacon. With just a few ingredients, you can create a sweet and savory treat that’s perfect for snacking. So next time you’re looking for something new to try, give this candied bacon recipe a go! You won’t regret it.

How did yours turn out?

I’d love to hear when you try out this candied bacon recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Candied Bacon

Recipe by Marc PetersonCourse: Appetizers, Breakfast, BrunchDifficulty: Intermediate

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Cooling Time

10

minutes

Total time

1

hour 

5

minutes

This easy candied bacon recipe will have your taste buds sizzling! Learn how to make this delicious sweet and savory treat in no time.

Ingredients

• 1 and 1/2 pounds thick-cut bacon

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon (optional)

• 1/2 teaspoon ground cloves (optional)

• 1/2 teaspoon ground nutmeg (optional)

• 4 tablespoons pure maple syrup

Directions

• Preheat oven the oven to 375°F (190°C)
• Line a rimmed baking sheet with aluminum foil and place an oven-proof wire rack over the foil
• In a small bowl mix together the brown sugar, cinnamon, cloves, and nutmeg
• Lay the bacon out on top of the wire rack on the baking sheet, trying not to overlap the bacon
• Use a basting brush to coat the top side of the bacon with half of the maple syrup and then evenly sprinkle with half of the brown sugar mixture – only one side of the bacon will be covered before putting it in the oven
• Put the bacon into the preheated oven and bake for 15 minutes
• Take the bacon out of the oven, carefully flip the bacon over, brush it with the remaining syrup, and evenly coat it with the rest of the brown sugar mixture
• Return the bacon to the oven and bake for 15-20 minutes until done
• Let the bacon cool for at least 10 minutes before removing it from the wire rack and using or storing it immediately – note that hot sugar can be extremely hot

Notes

• For less of a spiced fall flavor, just omit any added spices and use only the bacon, maple, and brown sugar
• Or mix up the spices and seasonings to create your own flavors – chili powder, chipotle powder, cardamom, ginger, or whatever flavors tickle your fancy

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The post How to Make Easy Candied Bacon Recipe appeared first on Do You Roux?.

Nothing says summer like a fresh, delicious brie appetizer! And this grilled cedar plank summer berry brie is an absolute showstopper. It’s the perfect dish to serve at any gathering, whether it’s a BBQ or a beach picnic. This brie appetizer is an absolute delight, combining creamy brie cheese with sweet summer berries and woody, smoky cedar plank.

This culinary adventure marries the rustic charm of cedar plank grilling with the vibrant flavors of summer. It also serves as a feast for the eyes and will look impressive in your spread.

I’ve not always been the biggest fan of softer cheeses – much to my wife’s dismay. But I wanted to make a recipe for her and thought she would enjoy this one. So I ended up with this after thinking of ways to use up leftover cedar planks from back when I made my glazed cedar plank salmon.

And of course, I had to try it out too. I will say that it won me over. If I’m going to have brie, this is truly the only way to have it.

So, fire up the grill and prepare to embark on a journey that celebrates the essence of summer through every delectable bite.

Gather the Ingredients for Summer Berry Brie

Creating the stunning summer berry brie begins with assembling the ingredients, each capturing the essence of the season. These components work in concert to craft a dish that’s as visually stunning as it is delicious. Here’s what you’ll need:

Brie: Central to this culinary masterpiece is a high-quality wheel of brie. Ideally, it should be at room temperature, ensuring a luxurious, creamy texture when grilled.

Cedar Plank: You can’t have cedar plank grilling without the cedar plank itself. This aromatic wood imparts a delicate smokiness to the brie.

Assorted Berries: Embrace the full spectrum of summer’s bounty by including an assortment of fresh, vibrant berries. Blackberries, strawberries, blueberries, and raspberries each bring their unique sweetness and flavor to the dish.

Red Wine Vinegar: A touch of red wine vinegar adds a subtle but essential tanginess to the berry compote, elevating its depth of flavor.

Sugar: To make sweet berries sweeter, a modest amount of sugar is added.

Lemon Juice: Freshly squeezed lemon juice is employed to brighten up the compote, imparting a zesty and citrusy counterpoint.

Fresh Mint: Fresh mint leaves, finely chopped, add a layer of freshness and aromatic complexity to the dish.

Salt: Basically every dish needs salt…

So gather up the fresh ingredients and get ready to start making this brie appetizer.

Prep and Soak the Cedar Plank

Before getting the grill ready, it’s essential to ensure your cedar plank is primed for the heat. This aromatic wood is not only a flavorful foundation but also a key element in imparting that unique smoky essence to your dish. Here’s how to prepare your cedar plank:

Getting a Plank: Begin by acquiring a high-quality cedar plank. These planks should be available at most grocery stores or specialty food shops. If you can’t find one locally, you can find cedar planks on Amazon. When choosing one, look for a plank that is untreated and free from any chemical additives. The size of the plank should accommodate the mini brie wheel. Unfortunately, most cedar planks are made to hold a fish filet and are a bit long for this recipe. If needed, trim the plank to the appropriate size for your cheese wheel. Or, double the recipe and make two at once, one on each end.

Soaking the Cedar Plank: Cedar planks need to be soaked in water before grilling to prevent them from burning up in the heat. Submerge the cedar plank fully in water for a minimum of 30 minutes. You may need to use some mugs or something else heavy to weigh down the cedar plank.

Once the plank has soaked long enough, remove it from the water and wipe off the excess liquid. With the plank ready, it’s time to assemble the appetizer.

Cook the Berry Sauce

It’s time to get to work crafting the delicious berry sauce. This sauce makes a great accompaniment to your brie, adding a unique, sweet flavor, and is really easy to make. It is just a quick homemade berry compote (don’t be scared by the fancy term). Here’s how to create this delectable sauce:

Start with a medium-sized saucepan. Combine one cup of your favorite berries, sugar, red wine vinegar, lemon juice, salt, and half of the mint in the saucepan. I suggest using a mix of raspberries, blueberries, strawberries, and blackberries but you could honestly do just a single berry variety.

Set the mixture over medium heat and let it come to a simmer. Stir often. As it begins to cook, Let the mixture simmer for about xx minutes in total.

Lastly, taste the sauce and adjust the flavors as needed. Add more sugar if it’s too tart, or a few drops of lemon juice if it’s too sweet. Once the flavors are just right, turn off the heat and let the sauce cool.

With the sauce prepared, we’re now ready to assemble and grill the whole appetizer.

Preparing the Brie

Now that you’ve prepared your flavorful berry sauce, it’s time to move on to the star of the show – the brie. This creamy, delicious cheese is a crowd-pleaser, but this recipe turns it up a notch.

First, you’ll need to find the perfect brie. The goal here is to find a mini wheel of brie cheese that will perfectly fit on your cedar plank. Once you’ve found your brie, you’ll want to remove it from the packaging and set it on a cutting board or platter.

Next, you’ll want to prepare the surface of the brie. To do this, you can use a sharp knife to remove the top covering of the cheese. This will expose the actual cheese and make it easier for the berry sauce to penetrate the brie.

Now it’s time to add the berry sauce. Place the prepared brie wheel on the cedar plank. Spread the berry sauce on top of the brie. If you don’t, just spread it over the top of the brie. Then, you can sprinkle some chopped nuts or dried fruit over the top, if desired.

Grill the Berry Brie

Now it’s time to get grilling! Grilling is one of the best ways to get that melty, ooey-gooey brie that you know and love. Plus, the cedar plank adds a hint of smoky flavor that just can’t be beat.

To get started, you’ll need to warm up the grill and get it nice and hot. Turn it to medium heat and let it preheat for about 15 minutes. Once your grill is hot, you can place a cedar plank on it.

After 9 to 11 minutes, your brie should be nice and melty. The berry sauce will be bubbling around the edges and the bottom of the cedar plank will be a bit charred. To test if your brie is done, you can use a fork or toothpick to poke the cheese and see if it’s melted. If not, you can give it a few more minutes to finish cooking.

Once your brie is done, you are ready to dig in!

Serving the Summer Berry Brie

Now that the brie is grilled to perfection, it’s time to serve it up! It’s one thing to make the brie, but a completely different thing to plate it. Let’s look at a few tips on how to serve your brie in style.

First and foremost, presentation is key. Make sure you have a nice platter to put your brie on. You may leave the brie on the cedar plank, as I did in the photos here, or remove it to a different plate or platter. Please note that the berries do have a powerful color and may stain different items – especially if they are porous.

Next, you’ll want to choose a few accompaniments. Consider adding some dried fruit, nuts (especially walnuts), bread, or crackers. These items can help tie the flavors together and make the brie even more delicious as well as giving a vehicle for actually eating the brie.

Make sure you have a good cheese knife on hand for cutting. If you don’t have one, a butter knife will do the trick. When you’re slicing, be sure to go in a circular motion to ensure even pieces.

If you’re feeling really adventurous, try drizzling a balsamic glaze over the top!

When it comes to portioning, you should aim for roughly two ounces of brie per person. You don’t want to give too much, but you want to make sure everyone has enough to enjoy.

The result is a delicious, stunning brie appetizer that will wow your friends and family. So go ahead and give it a try – you won’t regret it!

How did yours turn out?

I’d love to hear when you try out this summer berry brie! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Grilled Cedar Plank Summer Berry Brie

Recipe by Marc PetersonCourse: Appetizers, Platters, SidesDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Experience summer flavors like never before with this stunning grilled cedar plank brie topped with a simple berry sauce and mint.

Ingredients

• Cedar plank, cut to size

• 8 to 10 ounce mini brie wheel

• 1/4 cup blackberries

• 1/4 cup strawberries

• 1/4 cup blueberries

• 1/4 cup raspberries

• 1/4 cup red wine vinegar

• 3 tablespoons sugar

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh mint leaves, divided

• 1/4 teaspoon salt

• Crackers or sliced bread to serve

Directions

• Begin by submerging the cedar plank in water, ensuring it’s fully submerged, and weighing it down if necessary. Allow it to soak for a minimum of 30 minutes before grilling. If necessary, cut the plank to the desired size before soaking.
• While the cedar plank is soaking, chiffonade the mint, juice the lemon, and rinse the berries.
• In a small saucepan over medium-low heat, combine the berries, red wine vinegar, sugar, lemon juice, salt, and one tablespoon of sliced mint leaves.
• Allow this mixture to gently simmer for approximately 15 minutes, ensuring you occasionally stir and gently crush the berries as they cook.
• As your berry compote simmers to perfection, preheat your grill to medium-high heat.
• Carefully cut off the top rind of the brie, revealing its creamy interior.
• Remove the cedar plank from the water and pat it dry, place the brie wheel atop the soaked cedar plank, then spoon the berry compote on top of the brie.
• Place the cedar plank and brie on the grill and cook for 9-11 mins, testing with a fork or toothpick to see when the cheese is soft and ready to serve
• Remove the brie from the grill, top with the remaining chopped mint, and serve

Notes

• With how large most cedar planks are, you could double the recipe and cook two mini brie wheels on a single plank if you don’t want to cut one down or waste so much extra space

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The post Stunning Grilled Cedar Plank Summer Berry Brie appeared first on Do You Roux?.

I’ve always been a little wary of potato salads. First off, throw the word salad into something and I already have my guard up. But I think it mostly comes down to not knowing what exactly is in it. Then I had a delicious warm side potato salad at The Ranch at Las Colinas.

Theirs was a warm potato salad with whole grain mustard that I just found divine. Unfortunately, it appears to no longer be on the menu. So clearly, I had to make my own version.

This scrumptious potato salad is made with baby red potatoes, smoky bacon, chives, and a tasty, tangy dressing. It’s perfect for a summer BBQ, or as a side dish for any occasion.

Prepare to embark on a flavor-packed journey that marries the classic comfort of potato salad with the savory indulgence of crispy bacon and the vibrant freshness of chives. This delicious bacon chive potato salad recipe combines simple ingredients to create a dish that’s both satisfying and irresistible.

The best part? It’s incredibly easy to make, making it an ideal addition to your kitchen. So, let’s get cooking.

What Ingredients Are in Potato Salad?

As with all recipes, it all starts with the right ingredients. So, what do we need for this potato salad?

Creating the perfect potato salad is an art that involves the careful selection of ingredients, each contributing to the medley of flavors and textures. In our bacon chive potato salad recipe, the following key components join forces to craft a tantalizing dish:

• Baby Red Potatoes: These tender gems provide a creamy yet firm texture, an ideal base for the salad. Other potato types can be used, but these tend to work best here.
• Shallot and Garlic: Shallots lend a gentle onion-like sweetness, while garlic adds a savory depth that elevates the overall profile.
• Fresh Herbs: Aromatic chives, parsley, thyme, and dill infuse the salad with fresh herbaceous flavors.
• Lemon Juice and White Wine Vinegar: Zesty lemon juice adds brightness, and vinegar adds its signature tang.
• Crispy Bacon: It’s bacon. Delicious bacon. Crumbled bacon introduces smoky, savory richness.
• Creamy Dressing: A velvety combination of mayo, sour cream, and olive oil forms a luscious base.
• Whole Grain Mustard: Packed with flavor and texture from the whole grains.
• Seasonings: Black pepper and salt enhance the overall taste, ensuring a well-balanced flavor profile.

All of these ingredients combine to make a wonderfully creamy and flavorful potato salad that is sure to be a hit at any gathering. Each element has a role to play, resulting in a potato salad that’s more than just the sum of its parts.

Prep and Boil the Potatoes

To begin creating this delicious dish, we need some cooked potatoes.

Start by giving the small red potatoes a thorough wash, ensuring they are free from dirt and debris. A gentle scrub with a vegetable brush can help remove anything stubborn clinging to the skin.

Next, chop the small red potatoes into bite-sized pieces. If you have baby red potatoes you can usually just quarter them to get a decent size, otherwise, just chop the potato into 1/2 to 1-inch pieces. Consistency in size helps with even cooking.

Now it’s time to get them boiling! Place a large pot of water over high heat to get the water to a boil. Add in 2 tablespoons of salt to help season the potatoes as they boil.

When the water begins to boil, reduce the heat to medium-high and carefully place the prepared potatoes into the pot. let the potatoes boil for about 10 to 15 minutes. The goal is fork-tenderness, where a fork can effortlessly pierce through the potato without much resistance.

With the potatoes cooked to perfection, transfer them to a colander to drain. Remember that overcooking the potatoes can lead to a loss of texture, so keep a watchful eye and aim for that ideal balance between tenderness and firmness.

Prep the Dressing

While the water heats up and the potatoes are boiling, it is time to prep the dressing. We need the dressing ready to go because it will go on the potatoes when they are still hot from the water. This is a warm potato salad recipe.

Get out a large mixing bowl in which we can mix together the whole potato salad.

Start chopping and mincing all of the fresh ingredients – shallot, chives, garlic, parsley, thyme, and dill. Cut and juice the lemon.

Now we’ll add all of our ingredients into the large mixing bowl (except for the potatoes… since they’re still cooking). Add in everything we just cut along with the mayo, sour cream, olive oil, vinegar, mustard, bacon, pepper, and remaining salt.

Stir everything together until well combined. Make sure to scrape the bottom and to ensure there are no pockets of unmixed ingredients. Hopefully, you’ll have this ready to go before the potatoes have finished cooking so that everything can come together quickly once the potatoes are drained.

Mix Together the Potato Salad

With the perfectly boiled baby red potatoes and the creamy dressing ready, it’s time for the final step. Mixing everything together is a straightforward yet crucial step.

I highly recommend doing it while the potatoes are still hot. If you’re really not into that, then you can wait for the potatoes to cool off and you can also chill the salad before serving it. I just happen to think that it is great served warm. Possibly because that’s how the one from the restaurant this was based on was served.

Using a large spoon or spatula, gently mix the together the potatoes and the dressing. The goal is to evenly distribute the potatoes in the dressing without overmixing and breaking the potatoes. The result should be a salad that’s beautifully coated and inviting.

Taste a small portion of the salad and adjust the seasoning if needed. You can add a pinch more salt, pepper, or even a squeeze of lemon juice to enhance the flavors according to your preference. And you can get fancy with it and top it with some more crumbled bacon and chives

What to Serve with Potato Salad

Now that you know how to make the perfect potato salad, let’s talk about what to serve with it. Whether you’re enjoying a picnic at the beach or a backyard barbecue, there’s a variety of dishes you can pair with your potato salad to create a truly memorable meal.

When it comes to pairing other sides with our bacon chive potato salad, you have a world of options to choose from. Consider these delectable choices:

• Grilled Poblano Corn Salsa
• Watermelon Feta Mint Salad
• Frog Eye Fruit Salad
• Mom’s Homemade Dinner Rolls

Pairing the bacon chive potato salad with the right main entree can create a balanced and satisfying meal. It pairs will with most grilled items. Here are some main course options that harmonize wonderfully with the flavors of the potato salad:

• Grilled Steak with Gorgonzola Butter
• Buffalo Smoked Chicken Drumsticks
• Smoked Pulled Pork
• Chimichurri Steak Kabobs

So don’t be afraid to get creative with your potato salad side dishes! Whether you’re looking for something light and refreshing or something a little more indulgent, there’s something for everyone.

These thoughtful pairing options ensure that your meal is well-rounded, satisfying, and a delight for the senses. Experiment with different combinations to create a memorable dining experience for you and your guests.

How did yours turn out?

I’d love to hear when you try out this bacon chive potato salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious and Easy Bacon Chive Potato Salad

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Creamy potatoes, crispy bacon, aromatic herbs, and a luscious dressing create a medley of flavors and textures that’s perfect as a side dish. Indulge in this easy-to-make culinary delight that’s bound to impress.

Ingredients

• 2 1/2 pounds baby red potatoes

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 1 shallot

• 2 tablespoons chopped fresh chives

• 4 cloves garlic

• 2 tablespoons parsley

• 1 tablespoon thyme

• 1 tablespoon dill

• 1 1/2 tablespoons fresh lemon juice

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/3 cup olive oil

• 2 tablespoons white wine vinegar

• 3 tablespoons whole-grain mustard

• 4 strips cooked bacon, crumbled

• 1/2 teaspoon freshly cracked black pepper

Directions

• Scrub and rinse the potatoes, then cut them into about 1/2 to 1-inch pieces – even sizes will give a more even cook
• Place a large pot of water over high heat and bring it to a boil, adding in 2 tablespoons of salt
• Once the water is boiling, carefully add in the potatoes, turn the heat down to medium-high, then boil for 10 to 15 minutes
• While the potatoes are boiling, chop the shallot and chives, mince the garlic, parsley, thyme, and dill, and cut and juice the lemon
• In a large mixing bowl, mix together the dressing by combining everything except the potatoes (since they’re still cooking) – don’t forget the remaining teaspoon of salt
• When the potatoes are fork-tender, drain them in a colander and give them a shake to remove excess water
• Add the hot potatoes in with the mixed dressing and gently stir to evenly coat the potatoes

Notes

• Other potato varieties and sizes can be used if you don’t have baby red potatoes on hand, just be sure to cut them into bite-sized pieces

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The post Delicious and Easy Bacon Chive Potato Salad Recipe appeared first on Do You Roux?.

Usually, I don’t like chunky salsa. But the corn salsa option from Chipotle has brought me around a little. Get ready to indulge in the smoky and vibrant flavors of this grilled poblano corn salsa. This delightful salsa combines the natural sweetness of grilled corn with the mild heat and distinctive taste of poblano peppers, creating a harmony of flavors that will keep you coming back for more.

I love the taste of fresh homemade salsa and this recipe takes full advantage of making it from scratch. The result is a super fresh mix of flavors that will brighten up your dip game.

Grilled poblano corn salsa is the perfect addition to your outdoor feasts, picnics, or even a simple chips-and-salsa snack session. With every bite, you’ll experience a medley of textures and tastes that will awaken your palate and leave your taste buds dancing with joy.

So, grab your apron, fire up the grill, and let’s embark on a culinary adventure that will have your friends and family asking for seconds. Get ready to savor the essence of summer in every spoonful with our grilled poblano corn salsa—a delightful twist on regular salsa.

Poblano Corn Salsa Ingredients

To make poblano corn salsa you must start with good ingredients. That’s why we recommend using fresh produce whenever possible. And fresh is really the only way to go when it comes to this delicious salsa.

To craft the mouthwatering and vibrant flavors of this grilled poblano corn salsa, I’ve assembled a medley of fresh and zesty ingredients that harmonize to perfection. Each element contributes its unique character, resulting in a salsa that is truly a culinary masterpiece. Trust me.

1. Corn: A star ingredient adding a delightful, sweet crunch to the salsa. Grilling the corn enhances its flavors, making it a perfect base for our charred and smoky salsa.
2. Poblano Peppers: Milder, flavorful peppers for a gentle kick of heat and a rich smokiness to the salsa. The grilling and steaming process removes some of the harshness of the peppers.
3. Red Bell Pepper: Adding a burst of color and a touch of sweetness; it really makes things look pretty.
4. Black Beans: Hearty legumes provide a satisfying texture and earthy flavor to balance out the salsa.
5. Avocados: Creamy and indulgent, avocados bring a luscious texture and richness to the salsa.
6. Red Onion: With its sharp tang, red onion adds a refreshing zing, cutting through the other ingredients.
7. Cilantro: This aromatic herb infuses the salsa with its herbal fresh and bright notes.
8. Lime Juice: Sour and acidic tang for added zest.
9. Spices:
   • Salt: You always need salt.
   • Cumin: Warm, earthy undertones that complement the smokiness of the grilled components.
   • Chipotle Powder: Subtle smoky heat! I may have a chipotle pepper addiction.
   • Black Pepper: Infusing a gentle spiciness that enhances everything.

The vibrant colors, bold flavors, and delightful textures will make this salsa a standout addition to any meal, be it a lively gathering or a simple moment of indulgence.

Grilling the Corn and Peppers

Grilling the corn and peppers infuses the salsa with a nice char and smokiness, elevating both flavor and texture. Let’s dive into the simple yet transformative process of grilling these ingredients.

Start by preheating your grill to medium-high heat. We want it nice and hot before placing anything on the grates. You may want to wipe down the grill grates with some oil using a paper towel and long grilling tongs. Take a look at my top 10 grilling tips for some more details.

Prepare the corn by shucking it to remove the husks and silks. Rinse the corn under cold water to ensure it’s clean and ready for grilling. Pat it dry with a clean kitchen towel. Prep the poblanos and red bell pepper by washing them thoroughly and drying them with a towel.

With the grill preheated, place the corn, poblano peppers, and bell pepper directly on the grill grates and let them cook for 10-15 minutes, turning occasionally to achieve even charring. The corn should be tender and slightly charred with a beautiful golden color when it’s ready. The peppers should have blistered and slightly blackened skin.

If a grill isn’t available, char them under the broiler. Place the veggies on a baking sheet and put them on a rack 4-6 inches from the heat. Let them cook, turning occasionally for 5 to 15 minutes until charred.

These ingredients will be the focal point of a salsa that embodies the essence of summer and outdoor grilling. But we’re not quite done with preparing the peppers, we’ll need to do something with them right after taking them off the grill.

Getting Steamy with Poblano Corn Salsa?

After grilling, it’s time to get steamy. With the peppers. This simple step allows us to remove the papery, charred skin from the outside.

Once the peppers are nicely charred, carefully transfer them into a resealable plastic bag or a bowl covered with plastic wrap. This simple steaming method creates a mini sauna inside the bag, causing the residual heat to soften the peppers and create steam. As the peppers steam, the trapped heat further loosens the skin, making it a breeze to peel off.

Seal the bag and let the peppers rest for about 10 minutes. During this short but crucial time, the peppers undergo a transformation—the skin loosens, and the flavors intensify as the steam works its magic. When you open the bag after the steaming process, you’ll notice the skin is wrinkled and separated from the flesh.

While the peppers are steaming, you can begin some of the chopping and measuring of the remaining ingredients.

After 10 minutes, remove the peppers from the bag or bowl. Gently rub the skin off the poblano peppers with your fingers or a paper towel. The skin should peel off effortlessly, revealing the smoky, tender flesh underneath.

Chop and Mix the Ingredients

It’s time to bring together the vibrant medley of flavors that will make our grilled poblano corn salsa truly exceptional. Get your chopping board and knife ready for the next phase.

Note that you can be doing a lot of this prep work while other items are grilling or steaming. It’ll make the whole salsa come together much faster.

Take the grilled corn and carefully cut the kernels off the cobs. You can do this by standing each cob upright on a cutting board and sliding the knife downward to remove the kernels.

With the skins removed, dice the grilled poblano peppers and bell pepper into small, bite-sized pieces.

Rinse and chop the cilantro, peel and finely dice the red onion, and halve and dice the avocado. Drain and rinse the black beans to remove any excess liquid.

Add all of the ingredients together into a large mixing bowl. Gently toss the ingredients together, trying to get an evenly distributed mix.

As the ingredients come together in a vibrant symphony of colors and flavors, you’ll witness the magic unfold right before your eyes. The result is a grilled poblano corn salsa that’s as visually captivating as it is irresistible to the taste buds. So, grab your tortilla chips, tacos, or anything else you desire, and get ready to dive into a salsa experience like no other.

What to Serve with Poblano Corn Salsa

You’ll never go wrong serving a big bowl of salsa with chips, but there’s a lot more you can do with it. Try it as a dip, or serve it as a salad topping, or use it as a side dish.

As you prepare to indulge in this smoky and vibrant delight, consider some delightful serving ideas that will truly elevate your meal. Try any of the following recipes for a delicious combination:

• Classic Tortilla Chips – It’s a classic for a reason. This match made in heaven combines the flavorful, smoky salsa with the perfectly salty crunch of chips.
• Ultimate Meat and Cheese Quesarito – A quesadilla an a burrito combined. Add some of this salsa either inside or on top to really elevate this culinary creation.
• Fried Baja Shrimp Burrito – Fried shrimp with a creamy sauce can only get better with this salsa mix.
• Rice Cooker Mexican Rice – If using the salsa as a side dish, pair it with this simple and delicious side as well.
• Nachos – Elevate your nacho game by topping them with some poblano corn salsa.
• Grilled Meats – If you’re already grilling for the salsa, may as well grill up some meat like chicken, carne asada, or pork chops.

No matter how you choose to serve it, this grilled poblano corn salsa is the star of the show. Its versatility allows you to pair it with an assortment of dishes, transforming each bite into a fiesta of flavors.

How did yours turn out?

I’d love to hear when you try out this poblano corn salsa! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Fresh Grilled Poblano Corn Salsa

Recipe by Marc PetersonCourse: CondimentDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Learn how to grill and roast poblano peppers, red peppers, and corn so they become deliciously charred in this poblano corn salsa.

Ingredients

• 3 ears corn

• 2 poblano peppers

• 1 red bell pepper

• 1 cup canned black beans

• 2 medium avocados

• 1/4 cup red onion, diced

• 2 tablespoons cilantro, chopped

• 2 tablespoons lime juice, freshly squeezed

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground chipotle powder

• 1/4 teaspoon black pepper

Directions

• Preheat the grill to medium-high heat.
• Shuck the corn and wash the peppers.
• Place the corn, poblano peppers, and red bell pepper on the grill over medium heat or alternatively, place them under the broiler on a sheet pan.
• Grill for 15-20 minutes, flipping throughout to get an even char.
• Once cooked with an even char, remove them all from the grill and then immediately place the poblano and red bell peppers in a plastic bag or in a bowl covered with plastic wrap.
• Seal the bag shut and set it aside to steam for about 10 minutes.
• While the peppers are steaming, cut the kernels from the corn cobs when they are cool enough to handle and add them to a large bowl.
• Rinse and chop the cilantro, peel and finely dice the red onion, halve and dice the avocados, drain and rinse the black beans to remove any excess liquid. Add all of them to the bowl with the corn.
• Remove the peppers from the plastic bag or bowl and peel the skin off the outside.
• Chop the peppers and add them to the bowl.
• Add the lime juice, salt, cumin, chipotle powder, and black pepper to the bowl.
• Gently toss the ingredients together, trying to get an evenly distributed mix.

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