Pesto Potato Salad

This recipe is pretty easy but, gets rave reviews nonetheless. In fact, my friend Tanya texts me every so often asking when I'll be making it again. It's my signature, go-to potato salad recipe for cookouts. 

I always add things into tuna, chicken, or potato salad to cut down on the mayo intake. Plain Greek yogurt is great for this! I've even used sour cream in some instances because who wants to add like 500 calories worth of mayo to a recipe?

I usually make a very large portion of this with a 5lb bag of potatoes. I scaled this down a bit. 

4-6 red bliss potatoes

1 cup plain Greek yogurt

1 1/2 Tbsp Mayonnaise

2 Tbsp Pesto Sauce

2 Tbsp bacon bits

Scrub the potatoes under water and cut into bite sized pieces. Add to a pot of well salted water and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Drain and rinse under cold water until cool. 

In a large bowl, combine all other ingredients. Mix in potatoes well, using a smaller mixing spoon. 

BBQ Pulled Pork

I'm pretty sure this is my husband's favorite meal that I make. Consider that because I feel like I am giving away a huge secret with this post! I'm sure you could find out this recipe other places but, this is what I do. It's simple and made in a crock pot and the smell will taunt you all day as it cooks! You won't be disappointed!

Pork roast (picnic shoulder)

1 packet Lipton onion soup

1-2 bay leaves

2 garlic cloves, sliced

1/2 cup shallots

3 Tbsp fresh parsley

2 Tbsp Italian seasoning

1 Tsp garlic powder

1/8 tsp lemon pepper

 

 

Throw all ingredients in the crock pot. Cover with water just until the entire roast is covered.

After about 7-8 hours on low or about 4 hours on high, pull out the roast, fishing out any stray pieces. DON'T get rid of the broth! This is great as a soup base or broth for other recipes! Let it sit out until it's cool enough to touch. You may want to put on a plastic glove to handle it sooner and save yourself some mess.

Pull apart with your hands into shredded pieces. Mix with your favorite barbecue sauce, probably about 1/2 cup to 1 cup depending on the size your roast was. I always add back in a bit of the broth to lessen the need for extra sauce. You need to mix thoroughly and still pull meat apart with your hands. Get in there and get messy, that's why I use a plastic glove.

 

Serve by itself as a meat or as sandwiches!

I love mine on a hamburger roll with some extra barbecue sauce, caramelized onions, and cheese...mmm!