Ingredients
Equipment
Method
Classic Coleslaw
- In a large mixing bowl, combine shredded cabbage and shredded carrots until evenly distributed. Toss to mix thoroughly so the slaw chills with consistent flavor.
- Add mayonnaise, apple cider vinegar, sugar, salt, and pepper to the bowl, then toss until the cabbage is coated. Mix until the dressing looks glossy and clings to the vegetables.
- Cover and refrigerate the coleslaw for 1 hour. Chill until cold and slightly softened for the best texture.
BBQ Baked Beans
- In a baking dish, combine baked beans, BBQ sauce, brown sugar, bacon slices, and onion. Stir until the bacon and onion are dispersed through the bean mixture.
- Bake at 350°F for 45 minutes, uncovered if your dish allows for thickening. Look for bubbling edges and a thicker, saucy consistency.
Loaded Potato Salad
- Boil cubed potatoes until tender, then drain. Keep boiling time until a knife meets little resistance when testing a cube.
- Cool the drained potatoes before mixing, then transfer to a large bowl. Let them cool enough to avoid loosening the mayonnaise.
- Add mayonnaise, mustard, chopped hard-boiled eggs, diced celery, salt, and pepper, then mix until coated. Fold gently until the potatoes look evenly covered.
- Cover and refrigerate the potato salad until chilled. Chill until firm and cold for easier serving.
Serve
- Serve classic coleslaw chilled or at room temperature alongside baked beans and loaded potato salad. Plate in colorful bowls for a picnic-style spread.
Notes
Pro tip: cool the boiled potatoes completely before mixing with mayonnaise so the salad stays creamy instead of runny. Store coleslaw and loaded potato salad covered in the refrigerator for up to 3 days. Baked beans keep for up to 4 days in the fridge; freeze baked beans only (up to 2 months) for best texture. For a lighter swap, use reduced-fat mayonnaise in both coleslaw and potato salad.