Come the holidays you always have some leftover turkey, or roast meat of some kind. The idea behind this set of recipes was to utilize leftovers and make a pairing to go with Blue Moon's signature beer the Belgian White.
I love sandwiches. They are perhaps my favorite food. So, naturally a turkey sandwich was in order. To make things a bit different and to better pair with the Belgian White, I constructed a home-made aioli with roasted garlic and lemon zest to be used as the spread on the toast. In addition to the sandwich, I developed an easy potato salad recipe to add to this leftover inspired meal. The potato salad used red potatoes, egg, green onions, chives, and your familiar character list for a potato salad. In addition, I used some bacon, lemon zest, and apple cider vinegar.
Both the sandwich and salad turned out fabulous, and my roommates were going back for more. These recipes are very easy, and a great way to use leftovers. Enjoy!
Potato Salad
2 lbs Red potatoes
4 stips of Bacon, chopped
3 Green onions, chopped
1 -2 Hard boiled eggs chopped
¼ cup Mayo
¼ cup Chives, diced
2 tbsp Whole grain mustard
Roasted garlic, 2 big cloves
1 tbsp Vinegar (apple cider is best)
Juice of ½ a lemon
1 tsp sugar or honey
1 tsp fresh cracked pepper
Method:
Boil potatoes for 30 min until soft. Remove, strain and let cool. You can also use leftover roasted potatoes as long as they are not totally soft. In a small mixing bowl, combine mayo, mustard, chives, onions, vinegar, roasted garlic, and lemon juice and zest. Mix well. Once the potatoes are cool, chop into desired size, quartering usually suffices. In a large mixing bowl, combine potatoes, egg, and mayo mixture. Stir well. Add bacon and stir again. Chill and serve as a side!
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