Grilled Potato Salad

8 bacon slices

4 medium-size potatoes cut into 3/4-inch cubes

1 large white onion, cut into 1/2-inch thick strips

Potato Salad Dry Rub

Potato Salad Dressing

Fresh parsley (for garnish)

Preheat grill to 350 to 400 degrees (medium-high heat). Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Cajun Style Potato Salad

3 pounds Yukon gold potatoes, scrubbed

1 1/4 cups light or regular mayonnaise

1 tablespoon Cajun or Creole mustard

1 tablespoon Cajun or Creole seasonings

1 cup thinly sliced celery

6 hard-cooked eggs, diced

1/2 cup sliced green onions

2 cups shredded sharp cheddar cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Hot sauce (optional)

Cook potatoes in boiling water 20 minutes or until tender. Drain; cover with cold water until cool enough to handle.

Smoked Gouda Burgers

2 pounds lean ground sirloin, or other lean ground beef if you can’t find lean ground sirloin

1/3 pound smoked Gouda cheese, diced into 1/4- to 1/2-inch cubes

1 medium onion

2 teaspoons smoked sweet paprika

1 teaspoon ground cumin

1 teaspoon Montreal Steak Seasoning

1/2 teaspoon coarse salt

1/2 teaspoon ground black pepper

2 cloves garlic, grated or finely chopped

Generous handful of finely chopped fresh flat-leaf parsley

1 tablespoon Worcestershire sauce

1/2 of a 12-ounce bottle beer

Don’t ask me who assigns what days and what months to foods, but May has been proclaimed National Burger Month.

You can make burgers out of ground beef, ground chicken, ground pork or even ground vegetables. But to be a true hamburger, the sandwich must be made with beef.

Of course, the recipe list for hamburgers, cheeseburgers, bacon burgers and inside-out burgers is practically endless. So I’ve narrowed it down and found a few that are a bit different and definitely worth giving a try.