Swimsuits, towels, organic hotdogs: packing for a better beach vacation
Heading to the beach sometime this summer? Here’s a tip from our Greensbury team: when you’re packing your car full of boogie boards and frisbees and such, leave room for a cooler packed with ice and frozen organic meats and grass-fed beef.
No need to waste precious vacation time searching out speciality markets or butchers. Whether you’re staying for a long weekend, a week, or more, you can make the good times even better by making sure you have all the ingredients for some great nights of grilling. Even if all you need is burgers and hotdogs, why not enjoy the peace of mind you get from serving your family all-organic meat?
Here’s a surefire recipe for making delicious organic grass-fed hotdogs on the grill, along with a crowd-pleasing potato salad:
- 4 hotdogs
- 4 hotdog buns
- 2 pounds small or medium red potatoes
- cup or more mayonnaise
- 1 tablespoon Dijon mustard
- cup minced sweet onion
- 1/3 cup finely diced celery
- 3 tablespoons minced parsley
- Sea salt and freshly ground black pepper, to taste
- 4 all-beef hotdogs
- 4 hotdog buns
- Ketchup, mustard and relish
- Course sea salt and freshly ground black pepper, to season
Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender all the way through (test them with a skewer). Start testing after about 5 minutes for small potatoes and 8 minutes for medium. Drain the potatoes and let them cool for 10 minutes.
Scrape the skins off the potatoes with a paring knife and dice them into a large mixing bowl. Add the mayonnaise and mustard and stir till evenly coated. Add more mayonnaise if you like. Stir in the onion, celery and parsley and season with salt and pepper. Cover and refrigerate until ready to serve.
Prepare grill or preheat grill pan.
Grill hot dogs. Set a dog inside each bun and serve with potato salad alongside.
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