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Zesty BBQ Ribs & Potato Salad with Cheesecake

This all-American summer meal features tender baby-back ribs with a homemade BBQ sauce to impress your friends and family. Pairs well with a Zesty Potato Salad and colorful Zucchini-Corn Sauté. For a seasonal sweet, finish with our heavenly Cherry Berry Cheesecake Pie.

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Chunks of red potatoes, Dijon-style mustard and green beans combine with sliced green onions to create a delicious, colorful and zesty potato salad. Serve in lettuce cups for a pretty presentation.

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recipe

Ingredients:

  • 1/4 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/4 cup water
  • 1/4 cup Dijon-style mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 lbs. red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
  • 2 cups green beans, cut into 1-inch pieces, blanched
  • 1 cup chopped red bell pepper
  • 1/4 cup sliced green onions

Directions:

COMBINE dry milk, water, mustard, salt and black pepper in small bowl until well mixed. Combine potatoes, green beans, bell pepper and green onions in large bowl; add milk dressing and toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves, if desired.


reviews

Review This Recipe
  •  Star(s)

    Zesty Potato Salad

    Carmela Cillo from Bronx, N.Y.

    Have not tried this recipe but looks good and I will be making it soon. Have all of the ingredietns and sure that it will be good.

  •  Star(s)

    A Nice Change

    Bev Traxler from Lone Butte, BC

    This recipe is a nice change from your regular potato salad. The red pepper and green beans add texture and taste. I also included four boiled eggs and with the summer ahead, will definately be making this recipe again.

  •  Star(s)

    Great Twist on a Traditional Picnic Food

    Dawn Allen from SARASOTA, FL

    I was looking for a "different" salad to take to a picnic that would appeal to adults and children alike. This was a huge HIT with everyone. Extremely easy to prepare and enjoyed by everyone.

  •  Star(s)

    zesty potato salad

    gilissa murray from canadian, TX

    What a great change from the "egg, pickle relish" recipe! This dish is better the next day. I've already passed it on to other family members and friends.

  •  Star(s)

    pretty easy

    Jennifer Shippee from GREENVILLE, NH

    I made this salad and thought that it was pretty easy to make, I made it up a day ahead and it tasted even better the next day!

  •  Star(s)

    Potato salad

    Cheri Jewell from RICHMOND, IN

    I added boiled eggs and it turned out great, and so fast.

  •  Star(s)

    ZESTY POTATO SALAD

    Jennifer Shierling from WATERTOWN, NY

    WE LOVED THIS, SIDE DISH. VERY, VERY EASY TO THROW TOGETHER.

  •  Star(s)

    Zesty Potato Salad

    Pauline Johnsey from No. Stratford, NH

    Very quick and easy. When you don't have any time to make a salad or side dish this is pretty, fast and easy.

  •  Star(s)

    Zesty potato salad a hit!

    SUSAN DIEKMANN from KANSAS CITY, MO

    This was a winner of a potato salad! It was easy to make, colorful, and delicious. We took this potato salad to our Sunday night dinner with family, and had no left-overs to take home.

  •  Star(s)

    wow

    kelly hall from Newport, TN

    I loved this recipe. Tasty and easy. My family loved it. I will be making this again.

  •  Star(s)

    great side dish

    courtney vance from Fort worth, TX

    This potato salad is great as a side dish with an everyday dinner (like pork chops!). but, may want to add extra mustard...

  •  Star(s)

    Zesty Potato Salad

    Karen Hill from Lava hot springs, ID

    What I like about this recipe is the fact that it takes much less time to prepare than standard potato salad. Having potatoes cooked the day before makes this a last minute dish.

  •  Star(s)

    Zesty Potato Salad

    Alice Keeney from STRONGSVILLE, OH

    I used drained canned peas instead of green beans. It was pretty good and very filling, and looked very attractive. It would make a good potluck dish.

  •  Star(s)

    WOW!

    Susan Diekmann from Lee's Summit, MO

    This salad got the whole family to say "WOW!" It's pretty, tasty, and great for a summer gathering. We loved it!

  •  Star(s)

    Great Twist on a BBQ Fav!

    L T from ANCHORAGE, AK

    We made this for our 7/4 BBQ, and it was a hit! Thanks.

  •  Star(s)

    Zesty Potato Salad

    Shirley Woolsey from FESTUS, MO

    Great potato salad. Have been looking for a recipe that all the family would enjoy. Will make it again for 4th of July.

  •  Star(s)

    Zesty Potato Salad

    Susan Kokanchak from YONKERS, NY

    What a great way to make potato salad. This recipe was a BIG HIT with family and friends.

  •  Star(s)

    potatosalad

    cathy smith from OLMSTED FALLS, OH

    This was good,but I took out the salt and it tasted just as good and better for the elderly on high blood pressure medicine.

  •  Star(s)

    Zesty Potato Salad

    Barbara Dillarad from HOUSTON, TX

    This recipe is much better than any I have ever tried. I used frozen green peas instead of the green beans. I took it to a pot luck lunch and everyone wanted the recipe.

  •  Star(s)

    zesty potato salad

    billie curtis from Bakersfield, CA

    I tried the recipe over the weekend when we did a cookout. It reminded me of a recipe my late sister used to make. Very tasty and I will be using the recipe again, putting a few more ingredients in. The family just loved it.

  •  Star(s)

    Refreshing Potato Salad

    Henry Ackerman from Thornhill, ON

    A new twist for a summer time Potato Salad. Innovative, refreshing and inexpensive, with a slide “French” flavor. I add some mayonnaise and tasted great. I will definitely make this recipe again!!!

  •  Star(s)

    Great side dish!

    Mary Huey from CENTENNIAL, CO

    My family really enjoyed this different take on the usual mayo and mustard potato salad I always make. I'll definitely be making this one again.

  •  Star(s)

    Healthy Choice

    Nancy Oltman from HASTINGS, NE

    This recipe is not only tasty, but very healthy. I am a diabetic so watch carbs and fat content. Red potatoes are the least starchy potato and of course the instant dried milk is low in fat. For all of that, the taste is fantastic--the best of both worlds.

  •  Star(s)

    zesty potato salad

    Beckye Balderas from ROYSE CITY, TX

    This was wonderful. For a little bit of a different taste try it with the butter potatoes, or you can use half red and half butter potatoes for the color. I loved the seasoning.

  •  Star(s)

    tasty salad

    Mary Johnson from Woodward, OK

    A wonderful & different twist on the plain old potato salad.

  •  Star(s)

    WOW

    Kimberly Drinkwine from WICKENBURG, AZ

    I'm not much of a salad eater because I don't like mayo or vinegar, so that leaves out most salad dressings. This was a great change of pace for potato salad. I really enjoyed it.

  •  Star(s)

    A little time consuming, but good.

    DEBRA CHINWORTH from KENNESAW, GA

    I made this for guests and it was a hit. It's colorful and best of all, it's fat free and it tastes good. I halved the recipe with excellent results.

  •  Star(s)

    Awesome Potato Salad Recipe

    Marsha Downie from Washington State

    I just wanted to say that this potato salad is so delicious!! I made it for us at the lake to share among our friends and everyone just loved it. It is so different from the usual way of potato salad but just as good. I had never heard of having green beans in a salad such as this but it was absolutely great! I did add a few things to this recipe and as a mistake I used mayonnaise in place of cream cause I had forgotten to get the cream at the store. It still worked out grand though.

  •  Star(s)

    Great

    Wanda Barrett from OAKHURST, CA

    This is a pretty and healthy salad makes a nice side for a meal.

  •  Star(s)

    Zesty Potato Salad

    Jodean Myers from GIRARD, OH

    This is wonderful my family is not big on mayo so this works out great for a potato salad. On hot days this is just the perfect touch to any light meal from steaks to hamburgers and hot dogs. I took this to work for a picnic and it was gone before the other potato salads!

  •  Star(s)

    A Keeper!

    CARLA HUNTINGTON from SCHENEVUS, NY

    Even my 17 year old son ate it! Great blending of flavors, easy to make. Can't wait to share it at our next get-together.

  •  Star(s)

    Zesty Potato Salad

    Viola Grierson from O FALLON, MO

    This is so easy to make and is great for a bar-b-que or with the Ladies Luncheon. Although my family like it with mayonnise they were willing to try it. The grandkids didn't like the green beans in it. Will make it again. :)

  •  Star(s)

    A Big Hit

    carla lawrence from LEXINGTON, KY

    I took this to my husbands company dinner and it was a big hit with everyone.

  •  Star(s)

    GREAT no cook dinner!

    Ms. Blaschuk from FARMINGDALE, NY

    We had this for dinner last night. I had some left over ham from the night before which I cut into small cubes and added to this salad. WOW! It was sensational. The first thing my husband said after looking at 'dinner' was, "I DO NOT NEED TO EAT ANOTHER FAT FILLED THING COVERED WITH MAYONAISE" - wasn't he surprised?! No mayo. By the way, he LOVED it! The milk and dijon dressing was such a nice change and the addition of the ham made it a great meal. This will be a family staple from now on!

  •  Star(s)

    ZESTY POTATO SALAD

    LYNNE KRIEGER from YACOLT, WA

    GREAT CHANGE FROM THE REGULAR POTATO SALAD. MY HUSBAND WON'T EAT GREEN BEANS. USE LIGHTLY STEAMED BROCCOLI INSTEAD. IT WAS A HIT.

  •  Star(s)

    Summer Pleasures

    Lawrence Motzer from EAU CLAIRE, WI

    Do you want to excite your taste buds? Set your picnic table menue with this Zesty Potato Salad. And let the party begin with a summer salad that everyone will enjoy.

  •  Star(s)

    Wow!

    ANA BESSELLIEU from BRYN MAWR, PA

    I have been advised to reduce the fat in my diet, so I just tried this recipe for tonights dinner. I just tasted it, and it is really good. I can only imagine it will improve between now and tonight. Thanks for the recipe!

  •  Star(s)

    Zesty Potato Salad

    Elizabeth Allan from Fennville, MI

    This is a change from the potato salad I usually make, but it was a hit with my family. Very easy to prepare and has great flavor

  •  Star(s)

    Zesty Potato Salad

    JEAN HOLLINGSWORTH from PITTSBURGH, PA

    This was outstanding. Very simple to make and made a colorful presentation. It was a hit at my Sunday brunch. Thanks, for making things simple.

  •  Star(s)

    Zesty Potato Salad

    Nadya Starks from Fort Worth, TX

    This salad so easy to make and would be so wonderful eating by itself on a nice cool day.

  •  Star(s)

    Zesty Potato Salad

    Juanita Miller from TOLAR, TX

    I received this in my email this morning and made it for lunch. I had all the ingredients already for another kind of potato salad, but made this one instead. I did add a few drops of hot sauce, because my family likes theirs spicy..It was a wonderful salad, will keep this and make it quite a lot. thanks,

  •  Star(s)

    nutrition

    Jeanie Gallegly from TYLER, TX

    I'm always concerned first with nutritional content when finding a new recipe. My family loved the taste and I loved the nutrition.

  •  Star(s)

    zesty potato salas

    Wanda Moss from ROSENBERG, TX

    This was a real taaster. The honey-dijon mustard really gave it a kick. And the greens with the potatoes gave a good balance of nutrients. I love salads and this will be put on my favorite list especially since I added aa few sprinkles of tony chachere to enhance the 'kick'.

  •  Star(s)

    Very different

    PAMELA SCHIOPEN Jossi from Milwaukie, OR

    This was a nice twist to the fattening traditional side.

  •  Star(s)

    Potato Salad

    J. E. Cash from ARLINGTON, MA

    There's two ways to make this. One as the recipe as written and for those of us who need our mayo in our potato salad by adding that ingredient to the basic recipe. Good both ways. I don't particularly like beans so I added uncooked frozen peas (thawed of course) and they were great in this recipe.

  •  Star(s)

    zesty potato salad

    marianne williams from GRANTSBURG, WI

    A little different taste. Good flavor. Will make this again.

  •  Star(s)

    A Real Crowd Pleaser!

    CHARLES SPAHN from PLYMOUTH, MI

    I made this salad today for a church luncheon. Not only did I love it, it got rave reviews from the people at church.

  •  Star(s)

    Zesty Potato Salad

    Cynthia Wolf from CRESTON, IA

    Nice twist to the usual potato salad recipes

  •  Star(s)

    pretty good potatoes

    Judith Nelson from NORTH BRANCH, MN

    I was glad to fine a potato salad recipe that does not include hard boiled eggs. I have children who don't like eggs, but they did like this.

  •  Star(s)

    A very good taste!

    Martina Waldrup from ANTELOPE, CA

    I made the salad, last night. my husband liked it, for me it was a kind of thick, maybe I will make more sauce on it, but it taste very good, I will make it again. Thank you for the recipe!!!! :-)


nutrition

Nutrition Facts

Serving Size: 11 servings, 3/4 cup each

Servings Per Recipe: 0

  • Calories: 160
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 10g
  • Protein: 8g
  • Vitamin A: 20% of DV
  • Vitamin C: 100% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Homemade barbecue sauce is easier than you think! This tangy and spicy sauce will wow your family and take your barbecue ribs to the next level of deliciousness. Get grilling tips on the Nestlé Kitchens blog.

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recipe

Ingredients:

  • RIBS
  • 2 racks (about 4 pounds total) baby back ribs
  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine
  • BBQ SAUCE
  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 2 cups ketchup
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS:
FIT
rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE:
HEAT
oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 570
  • Calories from Fat: 210
  • Total Fat: 23g (36% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 145mg (48% of DV)
  • Sodium: 1900mg (79% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 34g
  • Protein: 47g
  • Vitamin A: 15% of DV
  • Vitamin C: 20% of DV
  • Calcium: 8% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Zucchini-Corn Sauté is a four-vegetable medley that makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops, or roasted chicken and turkey.

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recipe

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cups (about 3 medium) sliced zucchini
  • 1/2 cup chopped red onion
  • 1/8 teaspoon crushed red pepper (optional)
  • 1 1/2 cups loose-pack frozen whole-kernel corn
  • 1 medium tomato, seeded and chopped
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed

Directions:

HEAT oil in large, nonstick skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and ground black pepper, if desired.

reviews

Review This Recipe
  •  Star(s)

    Zucchini-corn saute

    Lori C from Marlboro, NJ

    Served this dish at my labor day barbeque and everyone really loved it. I just needed to add a little salt to bring out the flavors.

  •  Star(s)

    Zucchini-Corn Saute

    Edna Hakenson from Las Cruces, NM

    Delicious! One of the best zucchini recipes I've had.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 6g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 60% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.

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recipe

Ingredients:

  • CRUST
  • 1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
  • FILLING
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 packages (12 oz.) cream cheese, at room temperature
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon grated lemon peel
  • 2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
  • 3 tablespoons cherry, raspberry or strawberry jam, warmed

Directions:

PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate.

FOR CRUST:
COMBINE crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.

BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam.

TIP:
• 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.

reviews

Review This Recipe
  •  Star(s)

    Cherry Berry Cheesecake Pie

    Helen Hansen from Calgary, AB

    This recipe is delicious. It's not a difficult pie to make and it generously serves eight people. Use whatever berries are in season at the time.


nutrition

Nutrition Facts

Serving Size: 8 servings

Servings Per Recipe: 0

  • Calories: 540
  • Calories from Fat: 260
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 17g (85% of DV)
  • Cholesterol: 135mg (45% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 61g (20% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 41g
  • Protein: 10g
  • Vitamin A: 15% of DV
  • Vitamin C: 4% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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