Cooking On The Ranch

menu icon
search icon
×

Blue Cheese Potato Salad With Bacon

By 46 Comments

The tart pungent flavor and creamy texture of blue cheese makes a wonderful partner for potatoes, sour cream, green onions and bacon. This blue cheese potato salad with bacon is pot luck picnic perfect and a great side for a juicy grilled steak.

This Summer side dish is delicious with this Buffalo Burgers, or Grilled Flank Steak with Charred Caramelized Sweet Corn, or even our Best Grilled Chicken.

Blue cheese potato salad in a blue ceramic bowl topped with sliced hard boiled eggs and garnished with parsley

This post was first published April of 2015 and updated June, 2021 adding step by step instructions.

Spring has sprung and that means dusting off the grill for a steak, burgers and grilled chicken.

And one thing that’s fun about grilling is the opportunity to take a step out of that box and try new BBQ side dishes. Being very proud of my original potato salad recipe, this is a big step, and a delicious one at that.

Who can argue with potatoes, bacon, sour cream and blue cheese, It’s a far cry from my mayonnaise, celery and mustard version, but will make it’s way into my permanent data base and on my table many times this Summer. 

And if you’ve been looking, this is a recipe for potato salad with no mayo.

This Blue Cheese Potato Salad with Bacon has quickly become one of our favorite Summer side dishes. Bacon and blue cheese pair wonderfully with potatoes and onions and sour cream, the rest is history.

Let’s take a look.

Ingredients You’ll Need

ingredients to make blue cheese potato salad
  • Blue Cheese, Purchasing a wedge of blue cheese is preferable for quality. Blue cheese is very easy to crumble with your hands.
  • Potatoes, Yukon Gold or Russet Potatoes work well for potato salads and even small red potatoes are a treat for this recipe.
  • Sour Cream, This potato salad with no mayo uses sour cream instead, which really changes up the flavor profile from the classic.
  • Hard Boiled Eggs, Three hard boiled eggs, either chopped or sliced.
  • Milk, Milk is used to thin the consistency.
  • Green Onions, Three green onions, sliced, white and some green parts.
  • Bacon: Cooked and crumbled.

Ingredients Swaps and Substitutions

  • Onions: If you don’t have green onions, use a mild sweet onion and better yet, a super sweet Vidalia onion. Just chop the onion into small pieces.
  • Milk: Swap that milk with a couple of tablespoons of starchy potato water before you’ve drained it from the cooked potatoes. It’s liquid gold in keeping the potato salad nice and creamy.
  • Sour Cream: I like to use full fat sour cream for optimum flavor. Feel free to use reduced fat sour cream in its place.

Step by Step, How To

potatoes cut in cubes in a le creuset dutch oven covered with water
  1. Step 1: Simmer the potatoes. Cut the potatoes into large bite sized pieces. Place the potatoes in a large pot and cover with cold water. Liberally salt and set on a burner over medium heat. Gently bring the potatoes to a simmer and cook until just getting tender. Don’t boil, or over cook or the potatoes will become mushy. Drain the potatoes in a colander in the sink. (Save a bit of that starchy water to add to the potato salad)
Cooked potatoes, onions, bacon and blue cheese in a large silver bowl.
  1. Step 2: Place the hot potatoes in a large mixing bowl. Add the blue cheese, sliced onions, sour cream, milk (or starchy potato water, or both) and cooked bacon bits.
mixing ingredients together in a mixing bowl for potato salad with bacon
  1. Step 3: Using a large spatula, gently blend the ingredients together. Don’t over mix. It may cause the potatoes to break apart. Adjust seasonings and add a little more milk or starchy water if necessary.

Tips and FAQ’s

Can I Leave The Potato Skins On?

No matter what the potato I’m using to make potato salad. I always cook the potatoes with skin on. If using russet potatoes, which have a tough skin, once the potatoes have cooled enough, I remove the skin before proceeding with the recipe. If using Yukon Gold potatoes, I generally will leave the skin on after boiling. The skins are tender enough that they won’t distract from the flavor and texture of the potato salad.

What Kind Of Blue Cheese Is Best For This Recipe

I always reach for Maytag Blue Cheese. I have received no incentive to mention this name brand, it's simply the brand I prefer. It's an American made blue cheese produced in Iowa. A cow's milk cheese that is creamy and mild in flavor and easy to find. Blue cheese is easy to crumble. Grab a wedge rather than pre-crumbled blue cheese in a plastic container. The product will be creamier and more flavorful.

How Long Will Potato Salad Last In The Refrigerator?

Cover and keep in the refrigerator for up to 5 days. It stores beautifully and is one of those recipes that tastes better the next day.

Tips For Success

How To tell when potatoes are “just right done” insert a fork or sharp knife into a potato. If the potato feels tender and the utensil releases easily, they’re done.

Recipe For Blue Cheese Potato Salad With Bacon

Bacon Blue Cheese Potato Salad in a blue ceramic bowl topped with sliced hard boiled eggs

I hope you give this Blue Cheese Potato Salad with Bacon recipe a try. And if you do, please come back and let me know how you liked it by leaving a comment below and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite gourmet potato salad recipe, let me know, I'd love to give it a try.

More Popular Recipes Using Blue Cheese

Looking for more side dish recipes? Don’t miss my side dish category. You’ll find lots of great recipes including the most popular on my site for Broccoli Cheez Whiz Casserole.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

Blue Cheese Potato Salad with Bacon and sliced hard boiled eggs.
Print Recipe
5 from 4 votes

Blue Cheese Potato Salad with Bacon

The flavors of blue cheese and bacon flavor this potato salad that's great for any pot luck, back yard BBQ or picnic. A creamy and delicious potato side dish that will wow your crowd. Give this one a try, it's creamy, tart and perfect.
Prep Time20 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 179kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pounds Potatoes Yukon gold or russet
  • 1 cup sour cream
  • 2 Tablespoons milk or reserved starchy water that the potatoes were cooked in
  • salt and pepper
  • 3 green onions sliced
  • 3 eggs hard cooked and chopped or sliced
  • 4 ounces blue cheese
  • 4 slices bacon cooked and crumbled

Instructions

  • Simmer the potatoes. Cut the potatoes into large bite sized pieces. Place the potatoes in a large pot and cover with cold water. Liberally salt the potatoes and set on a burner over medium heat. Gently bring the potatoes to a simmer and cook until just getting tender. Don't boil, or over cook or the potatoes will become mushy. To tell when they're "just right done" insert a fork or sharp knife into a potato. If the potato feels tender and the utensil releases easily, they're done. Drain the potatoes in a colander in the sink. (Save a bit of that starchy water to add to the potato salad)
  • Place the hot potatoes in a large mixing bowl. Add the blue cheese, sliced onions, sour cream, milk (or starchy potato water, or both) and cooked bacon bits.
  • Using a large spatula, gently blend the ingredients together. Don't over mix. It may cause the potatoes to break apart. Adjust seasonings.
  • Serve garnished with sliced or chopped hard boiled eggs. Add some chopped parsley for some color.

Notes

If the potato salad seems too thick, add more milk or starchy potato water to thin the consistency. 
No matter what the potato I’m using to make potato salad. I always cook the potatoes with skin on. If using russet potatoes, which have a tough skin, once the potatoes have cooled enough, I remove the skin before proceeding with the recipe. If using Yukon Gold potatoes, I generally will leave the skin on after boiling. The skins are tender enough that they won’t distract from the flavor and texture of the potato salad.

Nutrition

Calories: 179kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 319mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

Blue Cheese Potato Salad with Bacon … It’s What’s For A Summer Side Dish

Hawaiian Hot Dog With Pineapple Mango Salsa

By 3 Comments

Topped with a fresh sweet pineapple mango salsa, and drizzled with bbq sauce this Hawaiian hot dog recipe brings you a sweet and salty experience that you’ll never forget. Transport your next hot dog to the South Pacific.

Hawaiian hot dog topped with mango pineapple salsa, sliced jalapeno peppers and bbq sauce

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

This is a sponsored post. I have been provided free product, and if you purchase from this article, I will receive a small commission at no extra charge to you. I’ve been purchasing and enjoying products from Charcutnuvo Traditional European Meats for years, and am pleased to enter into this partnership. Check them out at: Traditional European Meats – Charcutnuvo.com

One of my favorite things about hot dogs is that they’re an open-faced blank canvas. They can be served simple, or dressed up to be the star of a party. Half of fun of making hot dogs is loading them up with unique toppings.

For this hot dog adventure, we’re making an easy topping of sweet pineapple mango salsa. It’s laced with crunchy red bell pepper, cilantro and lime juice for a non-ordinary hot dog experience.

What makes the Hawaiian Hot Dog so special? It begins with a good quality wiener, sturdy in texture and with perfect hotdog flavor. May I suggest Bison Hot Dogs?

Then with the addition of a beautiful bright and lively pineapple salsa, your hot dog never had it so good …a wonderful sweet pairing for that salty hot dog.

With the addition of crunchy crisp slices of jalapeno peppers, the flavor experience is ignited.

Adding a drizzle of bbq sauce brings the whole experience together for one delicious dog.

If you’re a big sweet and salty fan, you’re going to love every single bite of this Hawaiian Hot Dog.

So pause, step away from the mustard and ketchup. Put on your Hawaiian shirt and try this hot dog before Summer is gone.

This gourmet hot dog recipe is so easy to make, another bonus plus a perfect choice to feed that hungry crowd for your next back yard bbq, or a family dinner.

Let’s take a look.

What You’ll Need

Ingredients to make Hawaiian Hot Dogs
  • Hot Dog Buns
  • Bison Hot Dogs
  • Jalapeno Peppers, Note: if Jalapeno Peppers are simply too hot for your palate, choose poblano peppers. Remove the veins and seeds and chop. Sprinkle the chopped pepper on top of the pineapple mango salsa and serve.
  • Mango
  • Red Bell Pepper
  • Pineapple, Preferably fresh. Canned simply doesn’t bring the same fresh bright color and flavor.
  • BBQ Sauce. Use your favorite brand.
  • Cilantro

About The Hot Dogs I Use

When it comes to buying hot dogs, I reach for Charcutnuvo Brand. I’ve been buying their products for years and the quality and flavor is remarkable. Sausages and hotdogs taken to the next level.

A pacakge of Charcutnuvo uncured bison hotdogs

For these Hawaiian Hotdogs, I used Uncured Bison Hot Dogs. They bring excellent flavor. They’re fully cooked and smoked. Strong flavor packed with lean protein. The flavor brings hints of mustard and black pepper.

Any of their sausages can eaten as a hotdog or center-of-plate treat. These bison hot dogs are gluten and milk free. 

How To Make Hawaiian Hot Dogs

Pineapple Mango Salsa in a clear bowl with wooden spoon

Make the Hawaiian Pineapple Sauce for Hot Dogs.

Chopped pineapple and mango in a glass bowl

Step 1: In a large mixing bowl, add chopped mango and pineapple chunks.

adding cilantro to pineapple mango salsa and mixing in a clear bowl

Step 2: Add chopped red bell pepper.

Cilantro on top of bell pepper mango pineapple salsa in a clear bowl

Step 3: Add cilantro and lime juice and using a large spoon, gently stir the ingredients to combine.

grilling hotdogs in a stovetop grill pan

Step 4: Using an outdoor gas grill, charcoal grill, or stove-top grill pan, simply cook the bison hotdogs until heated through and you’ve got some good grill marks. About 5 minutes per side. Grilling is the obvious choice here, but you can also pan heat the sausages in a skillet.

grilling hot dog buns in a stovetop grill pan

Step 5: Grill the hot dog buns. Slightly open the buns and place them on the hot grill pan open side down. Cook until you start to see grill marks.

grilled hot dog inside a grilled hot dog bun
grilled hot dog with jalapeno slices
grilled hot dog with mango pineapple salsa and jalapenos
grilled hot dog with mango pineapple salsa and bbq sauce

How to build your Hawaiian Hot Dogs

  • Place a grilled bison hot dog into a grilled bun.
  • Add three to four slices of jalapeno along side the hot dog.
  • Top with salsa and dig in.

Tips and FAQ’s

Are Bison Hot Dogs Healthy?

Choosing bison over pork or beef will guarantee fewer calories, fat and less cholesterol. Bison are raised without any questionable drugs, chemicals or hormones. And bison is a high in nutrients because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Bison is also high in iron. source: National Bison Association. And choosing Charcutnuvo uncured bison hot dogs will also bring you more of what’s good for you, like no nitrates.

How Do I Cook Bison Hot Dogs?

Most hot dogs are pre-cooked once they’re packaged. However, some high end butcher shops sell hot dogs that have not been cooked. For these bison hot dogs, and since they’re smoked and pre-cooked, simply grill them until they’re steamy hot and have those desirable grill marks that bring a little crispy texture to the party. You can also easily pan fry them in your favorite skillet. Cast iron skillets do a beautiful job.

How Do You Get The Heat Out of Jalapeno Peppers?

The veins and seeds carry the heat of the jalapeno pepper. Cut the top off the jalapeno pepper, then using a thin handle of a spoon or fork is a great tool to dig out the seeds and veins. Slice and enjoy the pure flavor of a Jalapeno Pepper … without all that heat.

Do I Have To Use Bison To Make Hawaiian Hotdogs?

Absolutely not. Just grab your favorite package of hotdogs and proceed with the recipe.

Pro Tip: Grill The Pineapple. Take the time to grill pineapple rings before chopping them for this salsa. It will bring a smoky caramelized flavor.

Recipe for Hawaiian Hot Dogs

Grilled Hot Dogs with bbq sauce and salsa

I hope you give these Hawaiian Hot Dogs a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

Side Dishes To Serve With Hotdogs

And if you’re looking for more Bison recipes, don’t miss my Bison Category.

Have left over salsa? Serve it over roasted salmon the next night.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hawaiian hot dog topped with mango pineapple salsa, sliced jalapeno peppers and bbq sauce
Print Recipe
5 from 1 vote

Hawaiian Hot Dogs Recipe Pineapple Mango Salsa

Topped with a fresh sweet pineapple mango salsa, and drizzled with bbq sauce brings you a sweet and salty experience that you'll never forget.
Prep Time30 minutes
Cook Time5 minutes
Course: Main Course Hotdog
Cuisine: American
Servings: 12
Calories: 331kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE SALSA
  • 2 cups fresh pineapple diced
  • 2 cups mango diced
  • 1 cup red bell pepper diced
  • 3 tablespoons cilantro chopped
  • ¼ cup lime juice about 1 ½ limes
  • salt and pepper to taste
  • FOR THE HOT DOGS
  • 5 whole jalapeno peppers sliced
  • ½ cup BBQ Sauce
  • 12 Bison Wieners or beef hotdogs
  • 12 hot dog buns

Instructions

  • FOR THE SALSA: Chop the pineapple, mango, bell pepper and cilantro.
  • In a large bowl combine the chopped ingredients and add the lime juice. Using a large spoon gently stir to combine well. Set aside.
  • FOR THE HOTDOGS:
  • Slice jalapeno peppers.
  • Heat a grill to 450 degrees to get those grates nice and hot. Turn down heat to 350 and add the Bison Wieners. Cook about 5 minutes per side, or until heated through and you see good grill marks.
  • Add the buns, to the grill split side down, arrange then so they are tented. Grill the buns until they are toasted and grill marks start to appear.
  • To serve: Place the wieners in the buns and tuck the sliced jalapenos on the side of the wiener. Sprinkle on some of the pineapple mango salsa, add some bbq sauce and dig in.

Notes

Most hot dogs are pre-cooked once they’re packaged. However, some high end butcher shops sell hot dogs that have not been cooked. For these bison hot dogs, and since they’re smoked and pre-cooked, simply grill them until they’re steamy hot and have those desirable grill marks that bring a little crispy texture to the party. You can also easily pan fry them in your favorite skillet. Cast iron skillets do a beautiful job.
Purchase Hawaiian Hot Dogs Buns for an even more authentic experience.
If Jalapeno Peppers are just too hot for you, purchase Poblano Peppers, remove veins and seeds and dice them. Sprinkle them on top of the salsa once the hotdog is built.
Presentation Tip: Toast hot dog buns to create grill marks.  Just pull them apart a bit and place them on the grill split part down. Watch them close and remove them once grill marks start to show.

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 797mg | Potassium: 269mg | Fiber: 2g | Sugar: 17g | Vitamin A: 747IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 2mg

Hawaiian Hot Dogs … It’s what’s for Summer cook outs.

Avocado Potato Salad with Tangy Avocado Dressing

By 2 Comments

Combining potatoes and avocado are a match made in heaven for a unique potato salad recipe. Topped with a creamy luxurious dressing, and vibrant with peas and carrots, This avocado potato salad is a dish you’ll want to serve all Summer long.

Avocado potato salad with carrots and peas.

This recipe was originally shared May of 2017. I have updated text and added step by step instructions.

About This Recipe and Why It Works

I have a couple of obsessions when it comes to Summer food, burgers and potato salads. This will be the 4th version of a potato salad recipe that has made an appearance on my site, and I’m sure it won’t be the last.

There’s the recipe I posted for Classic Potato Salad, my long-time family recipe that we think walks on water.

Then there was the Blue Cheese Version, I mean really, who can argue with combining potatoes, bacon, sour cream and blue cheese.

And let’s give a standing ovation to the Loaded Baked Potato Salad with mayo, sour cream, bacon and cheddar.

My latest potato salad adventure combines potatoes, blanched carrots, frozen peas, topped with creamy avocado. A tangy creamy avocado dressing brings everything together, for unique side dish experience.

The dressing, which is a combination of avocado, lime juice, olive oil, mayo and Worcestershire sauce is absolutely captivating as it wraps around the blanched vegetables.

Avocado Potato Salad is delicious, it’s tangy and it’s Summery. You’ll want to serve this alongside burgers, steaks and beyond.

Yukon gold potatoes work beautifully here for the fresher and healthier version of an American classic. 

You’ll have extra dressing left over. Save it for a tossed green salad the next day

So let’s welcome this avocado salad into the family. Let’s take a look.

Ingredients You’ll Need

Ingredients to make avocado potato salad
  • 1 whole avocado
  • Mayonnaise
  • Oils: Olive oil and vegetable or canola oil
  • Potatoes: Preferably Yukon Gold
  • Garlic
  • Worcestershire Sauce
  • Lime Juice
  • Sugar
  • Fresh Cilantro
  • Frozen Peas
  • Fresh Carrots

Ingredient Swaps and Substitutions

  • Potatoes: Use any potato you have on hand. Russet or red-skinned.
  • Cilantro: Don’t care for cilantro? Simply omit it from the recipe.
  • Worcestershire Sauce: Give Pickapeppa Sauce a try.
  • Mayonnaise: Want to make things a little healthier? Substitute Greek Yogurt for the Mayo.

Step by Step Instructions

Let’s get started.

boiling yukon gold potatoes in a saucepan
blanching sliced carrots in a sauce pan
Step 1, Cook potatoes and blanch carrots
  • Step 1: Using sauce pans, cook potatoes until tender. And blanch carrots until crisp-tender.
Using a food processor to blend avocado mayonnaise lime sauce
Step 2: Prepare the Avocado Cream Sauce
  • Step 2: Make the avocado dressing: Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, ½ of the avocado which has been pitted and flesh scooped from the skin, cilantro, and ¾ teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
Avocado Lime Cream Sauce made in a food processor
Step 3

Step 3: Blend the ingredients until smooth. Taste and season with more salt if needed.

Mixing avocado cream sauce with potatoes, carrots and green peas to make avocado potato salad
Step 4

Step 4: Add cooked potatoes, blanched carrots and frozen peas to a bowl. Add 2 – 3 heaping tablespoons of the avocado sauce to the vegetables.

Avocado Potato Salad in a clear bowl.
Step 5

Step 5: Using a large spatula, gently stir to combine. When ready to serve, top the salad with cubed fresh avocado.

Tips and FAQ’s

The Right Way To Boil Potatoes

As with any tuber vegetable, add potatoes to cold, salted water. Slowly bring the potatoes to a simmer. If you cook potatoes at a rolling boil, they may cook too quickly and become soggy. Check them with a sharp knife to determine when they’re done. Push the knife into the potato, if the knife releases easily the potatoes are done. Remove them from the heat and drain.

Can The Avocado Dressing Be Made In Advance?

Yes. Make the dressing a day or so in advance. This recipe makes more than enough for the avocado potato salad. Store it in a mason jar and use it for salad dressing.

How Long Will This Last In The Refrigerator

Refrigerate leftovers, picking out any uneaten cubes of avocado with a fork. The avocado will discolor when stored. Store the potato salad in an air-tight container in the refrigerator for about 5 days. Add more fresh avocado when serving leftovers.

Recipe for Creamy Avocado Potato Salad with Tangy Avocado Dressing

avocado potato salad with carrots and peas and avocado dressing

I hope you give this avocado potato salad a try and if you do, please come back and let me know how you liked it and give the recipe a star rating. And if you have a favorite avocado salad recipe, let me know, I’d love to give it a try.

And if you’re looking for even more Summer side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Avocado potato salad with carrots and peas.
Print Recipe
5 from 1 vote

Avocado Potato Salad, with Tangy Avocado Dressing

This creamy dressing is a wonderful compliment to potatoes, carrots, peas and avocado. You’ll want to serve this all Summer long.
Prep Time15 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 571kcal
Author: Lea Ann Brown

Ingredients

  • 4 medium Yukon Gold Potatoes About 1 pound, peeled, cubed
  • 2 – 3 medium carrots Cleaned, thick sliced
  • ½ cup frozen peas
  • 1 avocado divided
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 3 tablespoons lime juice 1 ½ limes
  • 1 clove garlic chopped
  • ½ cup mayonnaise
  • 1 tablespoon Worcestershire Sauce
  • ½ cup cilantro rough chopped
  • ½ teaspoon sugar
  • ¾ teaspoon salt
  • 3 tablespoons cold water

Instructions

  • Peel and cube potatoes. In a saucepan, place potatoes in cold water and slowly bring to a boil. Reduce heat and simmer for about 15 – 20 minutes or until tender.
  • Clean and thick slice the carrots. In a smaller sauce, bring water to a boil. Add carrots. Reduce heat and simmer for about 10 – 15 minutes or until tender. 
  • Drain both vegetables and place in a large bowl. 
  • Add the frozen peas and toss. Salt and pepper to taste.
  • To make the dressing. Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, ½ of the avocado which has been pitted and flesh scooped from the skin, cilantro, and ¾ teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
  • Blend until smooth. Taste and season with more salt if needed. Pour into a jar with a secure lid and refrigerate until ready to use.
  • Spoon enough of the dressing over the potato, carrot and peas. Cube the remaining avocado and add at the end. Toss well. 

Notes

This is best served at room temperature. Can be made in advance, but only add the cubed avocado right before serving.
You’ll have extra dressing left over. Save it for a tossed green salad the next day.

Nutrition

Calories: 571kcal | Carbohydrates: 45g | Protein: 7g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 709mg | Potassium: 1232mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8586IU | Vitamin C: 54mg | Calcium: 53mg | Iron: 2mg

Avocado Potato Salad with Tangy Avocado Dressing … It’s what’s for a Side Dish.

Easy Quick Pickled Strawberries

By 8 Comments

Give pickled strawberries a try! There’s no canning involved. When strawberries are pickled in a hot mixture of vinegar, sugar, salt and pickling spices they go from strawberry sweet to strawberry sweet, bright and tangy. Pickled strawberries are a beautiful topping for salads, cheese and even grilled pork loin roast.

chopped pickled strawberries over grilled pork loin roast with a side salad

What You Can Expect From This Recipe

Pickling strawberries is an unexpected way to use up some of those fresh strawberries. With an end flavor result of sweet, tart and tangy they’re hard to stop eating.

Stunning, simple and a conversation starter, they are spectacular on pork, lovely with cheese and a perfect salad topper.

This pickled strawberry recipe is a no-canning recipe, and super easy to make, let’s take a look.

I’ve always enjoyed pickling, but before Culinary School, my repertoire was limited to more predictable things like my Spicy Pickles and Pickled Beets. So where did I learn to pickle strawberries?

During cherry season, one of the Chef Instructors gave us the project to pickle cherries for a charcuterie board. During the demonstration, he became so wound up and enthusiastic about fermenting, and what to pickle, he stopped his sentence short and stated, “just pickle every damn thing you have.” It was endearing and it was totally inspiring.

Since that day, I’ve pickled pineapple and my latest adventure pickled strawberries.

Ingredients You’ll Need

Ingredients needed to make pickled strawberries
  • 1 pint fresh strawberries: Tops sliced off
  • White wine vinegar
  • Cumin Seed
  • Honey
  • Kosher Salt
  • Peppercorns
  • Coriander Seeds
  • Mustard Seeds: Yellow Mustard Seeds

Ingredient Swaps and Substitutions

  • Vinegar: Don’t have white wine vinegar? Plain white vinegar is always a great choice for pickling. And if you have Champagne Vinegar, even better yet.
  • Honey: If you don’t have honey, but have a bottle of Agave Nectar, you can substitute. You can also substitute sugar in place of honey.
  • Peppercorns: Delicate in color, Pink Peppercorns are a very good choice to substitute for black peppercorns. They’re a little big milder, sweeter and fruitier.
  • Mustard Seeds: Black Mustard Seeds can be used in this recipe. The flavor of black mustard seeds is a bit more pungent.

How To Make Pickled Strawberries, It’s Easy

Sliced strawberries in pickling brine in a shallow white bowl
  1. Step 1: Cut the green tops off the strawberries and slice them in half.
  2. Step 2: Place the strawberries in a shallow wide bowl. You’ll need a bowl that will allow the strawberries to be covered in the pickling brine.
  3. Step 3: In a small saucepan, combine the vinegar, honey, salt, mustard seed, peppercorns and coriander seeds over high heat. Stir to combine.
  4. Step 4: As soon as mixture boils, it’s done cooking. Turn off heat immediately, don’t let is boil over. Let steep for ten minutes.
  5. Step 5: When pickling liquid is room temperature, pour over strawberries.
Pickled strawberries in a canning jar
  1. Cover and chill for at least two hours or up to 24 hours. Store them in a glass jar, so that every time you open the refrigerator you can gaze at these beautiful berries.

Questions You Might Have

Can I Add Other Fruit?

Add a handful of blueberries to the strawberries before pouring on the pickling brine. The blue and red colors will be outstanding.

How Long Will Pickled Strawberries Last?

Store them covered in the refrigerator. They’ll last about a week.

More Uses For Pickled Strawberries

Now that you’ve got them, here’s what to do with pickled strawberries.

  • Bruschetta: Use a serrated knife to slice a baguette into ½ inch slices. Brush the slices with olive oil using a silicone basting brush. Toast the baguette slices under your oven broiler until golden brown. Slather on some cream cheese and top with a couple of pickled strawberries.
  • Use them on top of a simple tossed green salad.
  • Spread a bit of blue cheese on a cracker and top with a pickled strawberry.
  • Make a Pickled Strawberry Vinaigrette: four tablespoons extra-virgin olive oil, two tablespoons pickled strawberry brine, one teaspoon honey, salt and pepper. Whisk until blended.
  • Add a small bowl of pickled strawberries to your next charcuterie board.
Grilled pork loin roast topped with strawberries and served with a side salad

I highly encourage you to give pickles strawberries a try. You’ll fall in love. The bring an unexpected pop of sweet vinegar goodness to any way you decide to use them.

This recipe is adapted from Wine Spectator Magazine, which also gave me the idea to serve them over grilled pork roast.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pickled strawberries served over sliced pork roast.
Print Recipe
5 from 2 votes

Quick Pickled Strawberries

Pickling strawberries takes them from strawberry sweet, to tangy, bright and sweet. Use these as a topping for pork, or on a cracker with cream cheese.
Prep Time10 minutes
Cook Time12 minutes
resting time2 hours
Course: Main Course Pork
Cuisine: America
Servings: 4
Calories: 434kcal
Author: Lea Ann Brown

Ingredients

  • For The Pickled Strawberries
  • 1 cup White Vinegar Champagne, or White Wine Vinegar
  • ½ cup honey
  • 1 teaspoon salt
  • ½ teaspoon mustard seeds or grainy mustard
  • ½ teaspoon whole peppercorns
  • ½ teaspoon coriander seeds
  • 1 pint Fresh strawberries ¾ pound, 12 – 16 fresh strawberries
  • For The Pork Roast
  • 1 pound pork loin roast or pork tenderloin
  • ¼ cup butter or ghee
  • ½ teaspoon dried rosemary or 1 sprig fresh, needles removed
  • 1 teaspoon dried thyme or 2 – 3 springs fresh, leaves removed

Instructions

  • In a small saucepan, combine the vinegar, honey, salt, mustard seed, peppercorns and coriander seeds over high heat. Stir to combine.
  • As soon as mixture boils, turn off heat. Let steep for 10 minutes.
  • Trim ends from strawberries, and place strawberries in a small bowl. When pickling liquid is room temperature, pour over strawberries. Cover and chill for at least 2 hours and up to 24 hours.
  • For The Grilled Pork Roast
  • Bring ¼ cup butter to room temperature.Mix in ½ teaspoon dried rosemary and 1 teaspoon dried thyme.
  • Grill the pork roast over medium high heat, turning several times and basting often with the rosemary thyme butter.Use an instant read meat thermometer to indicate when the meat reaches 145 degrees.
  • Tent with foil and let rest 10 minutes.
  • Slice and spoon some of the pickled strawberries on top.

Notes

    Wine Recommendation From Wine Spectator Magazine: this bright plate pairs seamlessly with a light Grenache red
    Store these pickled strawberries in an airtight container in the refrigerator. They’ll last about a week.
    Have some fun, add a hand full of blueberries to the strawberries before adding pickling brine.

    Nutrition

    Calories: 434kcal | Carbohydrates: 45g | Protein: 27g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 743mg | Potassium: 647mg | Fiber: 3g | Sugar: 41g | Vitamin A: 382IU | Vitamin C: 70mg | Calcium: 45mg | Iron: 2mg

    Pickled Strawberries … It’s What’s for Pork Roast

    Lemon Curry Marinade for Steak Kababs

    By 25 Comments

    These steak kababs start with a lively curry marinade that includes lemon juice. The end result is an incredibly flavored grilled beef kabab recipe for your Summer menu lineup. An easy recipe that your family will love and devour.

    This recipe was first published June of 2012 and republished June 2021 with step by step photos.

    Beef kabobs on a bed of fresh spinach.

    What You Can Expect From This Recipe

    To start with, this steak kababs recipe with curry marinade is one I’ve had for over 30 years and make routinely during the Summer. It’s my go-to steak recipe.

    At one time I had about 5 different beef kabab recipes in my database. This one won out as simply the best of the best, and the imposters have been deleted.

    I’m always confused on whether we kabob, kebob or k-bob. Most of the time I safely skewer, as to not commit a culinary faux pas. Consulting dictionary.com, kabob seems to be the norm.

    However we spell it, everyone loves “small pieces of meat or seafood seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer”.

    These steak kebabs are so easy to make. So easy it was one of our regulars on our Colorado camping trips menu … back in the day.

    It’s also a regular for our weeknight meals at home. It’s simply delicious. And a no-fuss recipe.

    The marinade is a happy combination of peppercorns, bay leaves, lemon juice, garlic and curry, which infuses luscious flavor into the beef.

    And allowing a generous amount of marinating time insures maximum flavor and a tender chunk of steak.

    There’s also the visual side of these skewers. Bright orange peppers, dark glossy cubes of beef separated by fresh green sticks of fragrant green onion bulbs.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients for beef kebab marinade

    For the Curry Marinade

    • Curry Powder: There are so many curry spices and pastes to choose from. For this recipe I’ve used plain old run of the mill grocery store bottled curry spice.
    • Black Peppercorns
    • Bay Leaves
    • Chopped Garlic
    • Olive Oil: Using olive oil helps draw flavors out of some ingredients like garlic. The garlic flavor will be more prominent in the steak flavor.
    • Beef Broth
    • Lemon Juice: Lemon juice, an acid, helps break down raw meat allowing the flavors of the spices to penetrate flavor into the beef.

    Ingredients for Steak Kababs

    • Sirloin Steak: Cut into large bite-sized chunks
    • Green Onions: White tops only
    • Orange Bell Pepper seeded and large veins removed: Cut into squares to equal the size of the beef.

    Recipe Swaps and Substitutions

    • Steak: Sirloin steak is such a great choice for beef kababs. It’s lean, tender, beefy in flavor and juicy. A good substitution would be a rib-eye steak or New York Steak. However, they’re both pricier.
    • Bell Pepper: I like orange bell pepper for this recipe. Simply because of the brilliant color. Feel free to substitute red, yellow or green bell pepper.
    • Onion: It’s fun to skewer those little bulbs of green onions for a different look and feel. They’ve got less bite in their flavor, and their appearance when grilled reminds me of grilled Mexican knob onions. If you want, substitute sweet or red onion here, cut into flat pieces to match the bell pepper. If using sweet onions, place to planks together on the skewers.
    • Curry Powder: it would be fun to experiment with any exotic curry paste for this recipe. Some will pack some heat, so be careful with the amount you add.

    Step by Step Instructions

    This is such an easy recipe, you’ll glide right through these instructions.

    how to make steak kebabs. Placing steak and marinade ingredients in a zip lock bag
    1. Step 1: Place all marinade ingredients into a gallon plastic bag. Add the cubed steak. Seal the bag pressing out the air, and squish around with your hands to mix and blend. Refrigerate the beef and marinade overnight.
    Metal skewers with sirloin steak chunks, orange bell pepper and green onion
    1. Step 2: Remove the steak from the marinade, reserving ¼ cup of the marinade liquid. Heat grill to 500 degrees, then turn down to 350 degrees. Grill kabobs for about 4 – 5 minutes per side, basting with reserved marinade.

    Variations:

    • This curry marinade would be an excellent choice for Chicken Kabobs.

    Pro Tips and Tricks

    • Cutting Steak for Kebabs: Cut steak cubes as uniform in size as possible and to match the size of the vegetables. This will insure even cooking. You don’t want uncooked vegetables or steak that was so large it didn’t cook through.
    • Baste that steak: Reserve ¼ cup of the beef kabab marinade. Use a silicone brush to baste the steak kebabs during grilling. This will keep the steak more tender and juicy than ever.
    • Preparing bell pepper for kabobs: When preparing the bell pepper, remove the seeds and cut away the large veins. You'll have a cleaner bell pepper flavor.
    • This marinade will work well for any lean steak cut. Try it for this Merlot Steak cut.

    FAQ’s

    How Long Do I Marinade Steaks for Kebabs?

    Try to marinate these beef kabob for the time recommended, 24 hours, but no longer, as the steak can become mushy, If you need a quick fix, marinade for at least 3 hours.

    Can I Use Wood Skewers?

    Yes, just make sure you soak them in water for 2 hours to prevent them from burning on the grill.

    Are metal skewers better than wood skewers?

    I have two sets of metal skewers which I prefer over the wooden skewers. Simply because they’re flat which means the beef doesn’t spin around when I turn the kabobs on the grill. Plus I don’t have to remember to soak them like wooden skewers.

    Can I Use Other Vegetables?

    Yes, but be careful. You’ll want sturdy veggies that will cook in the same amount of time as the beef. Example: avoid zucchini. It’s a soft vegetable and will cook too fast. As will tomatoes. Mushrooms will work, as long as kept whole. If you’re wanting to provide more variety of veggies, I prefer to cook those on separate skewers from the beef. I’d stick with the onions and peppers for this recipe. Save the more delicate vegetables for chicken or fish kabobs.

    Steak Kabobs with Curry Marinade

    You’re going to love this curry marinade for steak kabobs. Not only easy weeknight meals, but also for entertaining. So easy to easy and easy on the palate, they’ll go quick, so you might want to make a double batch.

    Sirloin steak beef kabobs with orange bell peppers and green onions

    These kabobs are a meal in themselves, but if you’re looking for more side dish recipes check out these below. Or take a look at my side dish category for even more suggestions.

    Feeling kabob crazy?

    And if you love a good steak recipe, you won’t want to miss this one for our favorite flank steak. Grilled Flank Steak with Horseradish Cream Sauce. One of the first flank steak recipes I ever made and it remains our favorite. Check it out, along with my Beef Recipes Category.

    And if you’ve been curious about cooking with Bison, take a look at my Pan Seared Bison Steak Recipe. It’s easy enough for the beginner cook, clever enough for the adventurous and elegant enough for entertaining.

    Beef kabobs on a bed of fresh spinach.
    Print Recipe
    5 from 1 vote

    Steak Kabobs with Lemon Curry Marinade

    These steak kabobs start with a lively beef kabab marinade that includes lemon juice and curry powder. The end result is an incredibly flavored grilled steak recipe for your Summer menu lineup. An easy recipe that your family will love and devour.
    Prep Time15 minutes
    Cook Time10 minutes
    overnight marinade1 day
    Course: Main Course Beef
    Cuisine: American
    Diet: Gluten Free
    Servings: 2
    Calories: 520kcal
    Author: Lea Ann Brown

    Equipment

    • Metal Skewers
    • Gallon Sealable Plastic Bag

    Ingredients

    • ½ pound Top Sirloin Steak cubed
    • ⅓ cup olive oil or vegetable oil
    • ¼ cup beef broth
    • ¼ cup lemon juice
    • 1 clove garlic minced
    • 1 teaspoon curry powder
    • 1 teaspoon salt
    • 2 leaves bay
    • 8 whole peppercorns
    • 1 orange bell pepper cubed
    • 6 green onions green ends cut

    Instructions

    • Cut beef into good sized, bite-sized pieces.
    • In a large plastic zip lock bag, place beef and all of the marinade ingredients. Seal the bag, pushing out the air and then squish good with your hands to mix ingredients. Let set overnight in the refrigerator. Reserve ¼ cup marinade to baste while cooking.
    • Slice bell peppers to match the size of the beef and cut off the green tips of the white onions.
    • Remove beef from marinade. Skewer beef, peppers and onion and grill 4 – 5 minutes, turning and basting with reserved marinade until beef is done.

    Notes

    Tips for Success:
    • Cut steak cubes as uniform in size as possible. That will insure even cooking.
    • If using wooden skewers make sure you soak them in water for 2 hours to prevent them from burning on the grill.
    • When preparing the bell pepper, remove the seeds and cut away the large veins. You’ll have a cleaner bell pepper flavor.
    • Try to marinate these beef kabob for the time recommended, 24 hours. If you need a quick fix, marinade for at least 3 hours.

    Nutrition

    Calories: 520kcal | Carbohydrates: 13g | Protein: 28g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 67mg | Sodium: 1349mg | Potassium: 758mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2317IU | Vitamin C: 96mg | Calcium: 93mg | Iron: 4mg

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Sirloin Steak Kebabs with Lemon Curry Marinade …It’s What’s for Dinner.