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Fun Flavor Twists Turn Standbys Into Stars Of Summer Get-Togethers

McCormick Summer Cooking Ideas

HUNT VALLEY, Md. – Each summer, one question is asked over and over, as we gather for backyard barbecues, picnics and family reunions – “what can I bring?” Since hosts and hostesses usually have the main course covered, the solution is simple: sides! Yet sometimes, even the biggest potato salad fanatic craves something new and different. That’s why the flavor experts at McCormick®, are offering a fresh batch of creative ideas to recharge run-of-the-mill pasta and potato salads and deviled eggs. All the recipes are easy to make and feature familiar flavors in exciting new ways. In fact, they’re so good, they may just upstage the main course, and make you the star of the season’s get-togethers.

Here are five flavorful ways to perk up summer sides. Break out the serving spoons and help yourself to some fun.

Sensational Spuds

It’s a barbecue lover’s dream! Homestyle BBQ Potato Salad, a welcome addition to the picnic basket, is full of that sweet, tangy taste usually reserved for grilled meats. For those who prefer to just wing it, Buffalo Chicken Potato Salad dresses up chicken and potatoes in a uniquely delicious way. This super side marries creamy potato salad with the mild heat of Buffalo wings – complete with the trimmings – celery and blue cheese. Leftovers can make a tasty lunch the next day.

Perfecting the Pasta Salad
It’s easy to give ordinary macaroni salad a makeover by adding some fresh flavors and changing up the shape of the pasta. Send taste buds south of the border with Mexican Pasta Salad, a combination of two favorites – seven-layer dip and macaroni salad. Greek Pasta Salad provides a taste of the Mediterranean with crisp cucumbers, Kalamata olives and feta cheese. A yogurt dressing, accented with mint, oregano and black pepper, is a cool, refreshing change from standard salad fixings.

Turn Devilish into Divine
Grandma certainly would be proud of Curried Deviled Eggs, a modern interpretation of her cookout classic. A teaspoon of mild curry powder gives basic deviled eggs an unexpected flair.

With an extensive network of researchers, trend experts, chefs, home economists, food technologists, and sensory analysts, McCormick & Company, Inc. keeps its finger on the pulse of flavor. McCormick was founded in 1889 in Baltimore, Maryland, and today is the largest spice company in the world. McCormick sources only the finest ingredients from around the globe to bring the highest quality flavors to consumers.

1. Homestyle BBQ Potato Salad

Homestyle Potato Salad

Preparation Time: 15 minutes
Cooking Time: 20 minutes

  • 3 pounds small red potatoes, quartered
  • 1/2 cup olive oil
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons McCormick® Ground Mustard
  • 1 teaspoon McCormick® Coarse Ground Black Pepper
  • 1 teaspoon salt
  • 1 1/2 cups thinly sliced celery
  • 1 cup coarsely chopped red bell pepper
  • 1/2 cup chopped red onion
  1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
  2. Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat. Serve immediately or refrigerate until ready to serve.

Recipe makes 12 servings of Homestyle BBQ Potato Salad.

Nutritional Information Per Serving: About 185 Calories, Fat 9g, Protein 3g, Carbohydrates 23g, Cholesterol 0mg, Sodium 343mg, Fiber 3g


2. Buffalo Chicken Potato Salad

Preparation Time: 15 minutes
Cooking Time: 20 minutes

  • 2 pounds small red potatoes, quartered
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon McCormick® Celery Seed
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon McCormick® Ground Red Pepper
  • 2 cups cubed cooked chicken
  • 1 cup chopped celery
  • 1/4 cup crumbled blue cheese
  1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
  2. Mix mayonnaise, cider vinegar, celery seed, garlic powder, salt and pepper in large bowl until well blended. Add potatoes, chicken and celery; toss gently to coat.
  3. Serve immediately or refrigerate until ready to serve. Sprinkle with cheese before serving.

Recipe makes 10 servings of Buffalo Chicken Potato Salad.

Nutritional Information Per Serving of Buffalo Chicken Potato Salad: About 203 Calories, Fat 11g, Protein 11g, Carbohydrates 15g, Cholesterol 30mg, Sodium 273mg, Fiber 2g


3. Greek Pasta Salad

Greek Pasta Salad

Preparation Time: 10 minutes
Cooking Time: 20 minutes

  • 8 ounces elbow macaroni
  • 1 1/2 cups plain yogurt
  • 1 1/4 teaspoons McCormick® Gourmet Collection® Mint Flakes
  • 1 1/4 teaspoons McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 3/4 teaspoon McCormick® Ground Black Pepper
  • 2 large tomatoes, cut into cubes
  • 1 cucumber, halved lengthwise and thinly sliced
  • 3/4 cup Kalamata olives, pitted and sliced
  • 4 ounces feta cheese, crumbled
  • 1 tablespoon olive oil
  1. Cook macaroni according to package directions. Rinse under cold water; drain well.
  2. Mix yogurt, mint, oregano, garlic powder and pepper together in large bowl with wire whisk until well blended.
  3. Add macaroni and remaining ingredients; toss to coat well.
  4. Serve immediately or refrigerate until ready to serve.

Recipe makes 12 servings of Greek Pasta Salad.

Nutritional Information Per Serving of Greek Pasta Salad: About 155 Calories, Fat 7g, Protein 5g, Carbohydrates 18g, Cholesterol 9mg, Sodium 279mg, Fiber 2g


4. Mexican Pasta Salad

Preparation Time: 20 minutes
Cooking Time: 10 minutes

  • 8 ounces rotini pasta
  • 2 cups fresh corn kernels or frozen yellow corn
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons McCormick® Chili Powder
  • 1 teaspoon McCormick® Ground Cumin
  • 1/2 teaspoon salt
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 pint grape cherry tomatoes, halved
  • 1 can (4 1/2 ounces) chopped mild green chilies, drained
  1. Cook pasta according to package directions. Add corn during last 3 minutes of cook time. Rinse under cold water; drain well.
  2. Mix mayonnaise, lime juice, chili powder, cumin and salt in large bowl with wire whisk until well blended.
  3. Add pasta and remaining ingredients; toss until well coated.
  4. Serve immediately or refrigerate until ready to serve.

Recipe makes 10 servings of Greek Pasta Salad.

Nutritional Information Per Serving of Greek Pasta Salad: About 234 Calories, Fat 10g, Protein 6g, Carbohydrates 30g, Cholesterol 4mg, Sodium 390mg, Fiber 4g


5. Curried Deviled Eggs

Picture Curried Deviled Eggs

Preparation Time: 15 minutes
Refrigerate: 1 hour

  • 12 hard-cooked eggs, peeled
  • 2/3 cup canola mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon McCormick® Curry Powder
  • 1/2 teaspoon McCormick® Ground Mustard
  • 1/4 teaspoon McCormick® Coarse Ground Black Pepper
  • 1/4 teaspoon McCormick® Mediterranean Sea Salt
  • 2 green onions, thinly sliced (green part only)
  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, lemon juice, curry powder, ground mustard, black pepper and salt until smooth and creamy.
  3. Spoon or pipe yolk mixture into egg halves.
  4. Sprinkle tops of eggs with green onions.
  5. Carefully cover and Refrigerate 1 hour or until ready to serve.

Makes 12 servings of Curried Deviled Eggs.

Nutritional Information Per Serving of Curried Deviled Eggs: About 163 Calories, Fat 15g, Protein 6g, Carbohydrates 1g, Cholesterol 216mg, Sodium 192mg, Fiber 0g

McCormick is a registered trademark of McCormick and Company, Hunt Valley, MD 21031

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