Best Summer Sides

These 5 side dishes are perfect for all of those 4th of July parties you’ll be getting ready for!

Dill Potato Salad
1 cup Hellmann’s Real Mayonnaise
1⁄4 cup Hellmann’s Dijonnaise Creamy mustard blend (or 2 tablespoons Dijon mustard)
2 tablespoons vinegar
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
1⁄2 teaspoon salt
1/4/ tsp pepper
2 lbs small red or white potatoes
1 cup diced celery
1⁄2 cup sliced green onions

Scrub potatoes, cube with skins on and boil in salted water (1 tablespoon) until done. Drain and cool.
Dice celery and slice green onions.
In large bowl, combine first group of ingredients. Stir. Add potatoes, celery and green onions, stir to coat.
Garnish with a shake of dill or few chopped green onions. Cover and refridgerate.
6-8 servings.

Asian Salad
1 Bok Choy lettuce (sometimes I use Napa lettuce too) – chopped
4 Green onions chopped
2 packages ramen noodles (Break up in small pieces)
1 stick butter
sesame seeds
slivered almonds (Sauté until brown)

Dressing (Shake well and put on salad right before serving)
1 cup oil
1 cup sugar
1/2 cup red wine vinegar
little bit of soy sauce

Mix all together and Voila!

Coleslaw

1 medium head cabbage
1 cup mayonnaise
2 to 3 tablespoons heavy cream
1/4 to 1/2 teaspoon celery seed
salt and pepper, to taste

Combine all ingredients, adding more mayonnaise if needed and just enough cream to make it creamy. Add seasonings. Taste and adjust seasonings. Refrigerate for at least 1 hour.

Serves 6 to 8.

Taco Dip
8 oz cream cheese (softened)
2 cups (16 oz) plain yogurt
1 pkg (1.25 oz) dry taco seasoning
1 (8 oz) Taco Sauce
1/2 head lettuce-shredded
2 tomatoes-chopped
1/2 cup sliced black olives
1/2 cup sliced scallions
1 cup (4 oz) finely shredded cheddar cheese

Beat together cream cheese, yogurt and taco seasoning. Chill at least one hour. Spread over bottom of platter (so it’s about an inch thick). Spread taco sauce over. Layer lettuce, tomatoes, olives, scallions, and cheese. Serve with tortilla chips.

Deviled Eggs
6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/4 tsp dill weed
dash salt
dash of pepper

Cut eggs in half lengthwise. Carefully remove yolks and reserve whites. Blend all other ingredients with yolks until smooth. Fill egg whites with mixture. Use a decorator’s piping bag to make them fancy, if you wish.

Rice Salad
1 box chicken Rice A Roni
3-4 stalks of celery
4 scallions
1 large bell pepper
2 jars marinated artichoke hearts and the juice from ONE jar
1 tsp curry powder
1/3 cup mayonnaise

Chop vegetables. Cook Rice A Roni as directed on package. Mix mayonnaise and curry. Combine all ingredients and chill.