They're grilling hamburgers at the office on Monday, and I'd like to bring a side dish-- preferably something I wouldn't have to reheat later. This is Texas, so no dietary concessions need to be made. Ideas/kerbles?

ERawk has a good recipe for potato salad, which goes really well with burgers and other cookout-style foods. You might PM her and ask about it.

Potato salad is also very easy to make, especially if you pre-cook the potatoes in a microwave until they're just a little bit soft and not mushy.

BTW, I like the reference to Texas as a place where dietary restrictions are null and void.

Cole slaw. Get bags of premade cole slaw mix and add red onions, red bell peppers and a little cilantro.

For the dressing, use mayo and add balsamic vinegar, salt, pepper and a few tablespoons of spicy sesame oil.

You're all set.

A good, cold side dish for burgers is potato salad. I've used this recipe, but I leave out the olives (I like them, but not in potato salad). And since you're in Texas, you can be aggressive with that cayenne.

The recipe says this is for 12 servings. I also like to quarter the potatoes before boiling to cut down on cooking time. As long as you don't overcook them, you should still be able to cut them into neat pieces without them mashing or crumbling.


Ingredients:

2 lb. new potatoes (skin left on)
1/4 cup extra virgin olive oil
1-1/2 tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 cup diced celery
1/2 cup diced red onion
3/4 cup diced dill pickles
1/4 cup diced black olives
1 cup mayonaise
1/4 tsp. cayenne pepper
3 hard cooked eggs (optional)
Directions:
Boil potatoes until tender but still a firm center (15 minutes). Whisk olive oil, vinegar, salt and pepper together in large bowl. Drain potatoes and when cool enough to handle, cut in 1-inch cubes. Toss with vinaigrette, until coated. Let cool.

When cool, add diced vegetables, pickles and olives. Mix. Mix mayonaise with cayenne pepper in small bowl and add to potato mixture. All chopped eggs and toss gently. Chill for 1 to 2 hours before serving.

Too fast for me, Panic.

Well, you were first to the draw with the recipe, so you win. I just passed the buck on to my girlfriend.

ERawk's potato salad is pretty much the classic German variety, but is also pretty good.

BTW for potato salad, I really like red potatoes, or especially golden potatoes *drool*.

Sautee 3 chopped shallots in 3 T's of butter until brown.

Cut the kernels off four ears of corn and add to the carmelized shallots. Cook about 20 minutes until some of the corn is browned, stirring occasionally.

Boil water and add 2#'s of trimmed green beans. Cook exactly 60 seconds and then put into ice water.

Add beans to cooled corn and shallots, add ~ 4oz of good goat cheese and mix it all together gently with tongs.

Serve cold. Totally easy.

Or do the green beans with a can of white beans, a pint of halved cherry tomatoes and drizzle with oil and vinegar and add a handful of basil and parsley and salt and pepper.

Hot dog sharks:

http://www.nipponham.co.jp/winny/kazari ... shark.html

I have two potluck side dishes (more like appetizers, but can work as sides too) that I like to make and are always well received...

1. Artichoke Dip (serve with baguette slices, stoned wheat thins or pita wedges): 3 jars of artichoke hearts (water packed works or marinated for even more flava), 3 small cans of peeled & diced green chiles, 1 cup mayo (I prefer Hellman's), and 1 cup shredded parmesan cheese (I shred mine fresh from a block of parmesan, but you can use the pre-shredded kraft schwag). Drain the artichoke hearts and chop, chop, chop them up. Mix in the green chiles, mayo and parmesan. Pop in the oven at a low temp, say 200 or 250. Check on it every 25-30 minutes or so and stir it. It is ready when it starts to get bubbly. Stir it one last time and then cover it with foil. You shouldn't have to reheat it again... it is best served warm, but it is just as good cooled-down as well. When I make this at home (for my family), the leftovers get used cold, between two slices of bread for an amazing artichoke spread sandwich.

2. 7+ Layer Chip Dip (serve with tortilla chips): You should have a minimum of 7 layers... the bottom layer is some sort of bean dip from a can. I like to add a little cumin to this before I spread it evenly on the bottom of my dish (glass rectangle baking dish, or some other fancy dish with sides). The second layer is (spicy) gaucamole. The next layer is a mixture made of one packet of taco seasoning mix with 16 oz of sour cream. Make sure that no "guac" is peeking thru -- completely covering it keeps it from turning brown. Top this with a nice layer of shredded cheese (cheddar or some other Mexican mix). That is the first four layers. From here it is based on personal preference as to how you finish it (and how many "layers" you have).... chopped tomatoes, onions, olives, jalepanos, and chiles are my personal favorites. You should refrigerate it, but, at the very least, it should sit/set for a couple of hours before serving.

Try one or both and watch it (them) disappear!!!

Sharks are gooOOoooOOoood.

How about a sea predator hot dog bar?

Some beautiful hotdoctopus pictures and instructions...