With Memorial Day behind us, we’re guessing the cooks among us have already dusted off their grills in anticipation of all the cookouts they’re hosting for family and friends this summer. Mains are easy enough to plan — everyone loves chicken, and is there anything easier than throwing a hamburger or hot dog on the grill? It might not be exciting, but there’s just something about the smoky aroma of meat sizzling over flames that’s so incredibly pleasurable. It’s the sides that can make the creative cook feel anxious.
While tried-and-true side dishes such as coleslaw, corn on the cob or baked beans can’t miss, it’s fun to add some zing every now and again with something unexpected that takes the meal to the next level. These three unconventional salads from the PG archives couldn’t be easier to prepare using seasonal ingredients you’ll soon be able to find at local farmers markets, and might even have growing in your own garden. All can be made a few hours in advance and kept in the refrigerator until serving.
Serves 4-6 6 Yukon Gold potatoes (about 2 pounds) 6 tablespoons olive oil, divided 2 garlic cloves, thinly sliced 1/2 cup chopped fresh cilantro 1/2 cup pickled peppers, sliced into thin rings 1 teaspoon kosher salt Put potatoes in pot and cover with water by several inches. Bring to boil. Cook until potatoes pierce easily with a paring knife, 15-20 minutes.
Drain and let cool. Peel and mash coarsely with a fork. Transfer to bowl.
Warm 2 tablespoons o.