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Fourth of July Menu Side Dishes

BREAKING NEWS:  We’re about to release a highly guarded family recipe from our vault.

Today we’ll focus on side items, which help round out the plate at any cookout. We’re now going to introduce you to a very famous family recipe: Oma’s German Potato Salad. This recipe has been passed down through several generations of our grandmothers (called Oma in German).

Oma’s German Potato Salad may originate in Germany, but we promise you the taste is all-American. You’ll get rave reviews on this potato salad and very likely some recipe requests.

To finish off your cookout, try our zesty southwest jicama slaw and barbecue baked beans. These side dishes will have everyone coming back for seconds!

Oma’s German Potato Salad


4 pounds of Yukon Gold or Russet potatoes-wash, but do not peel!

Marinade (see below)

4 hard-boiled eggs

3/4 cup chopped onions

1 cup of Hellman’s Mayonnaise (or Hellman’s Light Mayonnaise)

Marinade Ingredients:

4 cups lukewarm water

1/2 Regina Red Wine Vinegar1/2 cup sugar

1 tablespoon celery salt

1/2 teaspoon Smokin’ Texas Gourmet Garlic Salt and Pepper

1/2 teaspoon caraway seeds

2 tablespoons dried parsley flakes


-Boil the potatoes in their skins until fork tender, but not mushy.

-While the potatoes are cooking, hard-boil the eggs. Then peel, chop and set aside.

-Make the marinade in the order listed. Make sure the sugar dissolves in the mixture.

-Once the potatoes are done, peel them under cold running water and cube them.

-Once all of the potatoes are cubed, drop them into the prepared marinade and fold potatoes lightly in the marinade. Let stand for 15 minutes so the potatoes absorb the liquid.

-Add the mayonnaise and fold to blend.

-Add the chopped hard-boiled eggs and onion and fold in.

-Add more Garlic Salt and Pepper, if desired.

-Cover and chill for 8 hours before serving.

Southwest Jicama Slaw

Slaw Dressing Ingredients (can be made in advance and refrigerated):

1 cup Hellman’s light mayonnaise

2 fresh limes, juiced

1/4 cup pineapple juice

1/2 tablespoon Smokin’ Texas Gourmet Southwest Chipotle Seasoning

2 tablespoons olive oil

Smokin’ Texas Gourmet Chipotle Pepper Sauce, to taste


Add the mayonnaise to a small mixing bowl. Add the lime and pineapple juices, chipotle seasoning and olive oil and mix together until smooth. If using, add the Smokin’ Chipotle pepper sauce to taste. Set the slaw dressing aside.

Slaw Ingredients:

2 large jicama, shredded

1 small red cabbage, shredded

3 bundles of spring onion, chopped (including the green stems)

1 Vidalia or other sweet onion, chopped

1 1/2 cups carrots, shredded


Mix together all of the slaw ingredients in a large mixing bowl. Add the slaw dressing a little at a time. Mix the ingredients together until desired taste and consistency is reached. Serve chilled.

Barbecue Baked Beans


1 (28-ounce) can baked beans

1/4 small onion, diced

1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper, diced

1 tablespoon mustard

1/4 cup brown sugar

1/4 cup Smokin’ Texas Gourmet BBQ Sauce

1/4 cup Smokin’ Texas Gourmet Roasted Tomato and Sweet Onion Ketchup


-Heat beans, mustard and ketchup in a saucepan over medium-high heat until it starts to bubble.

-Add the brown sugar and stir.

-Add the peppers and BBQ sauce. Stir and cook covered for 10 minutes. Serve warm.


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