Hi. I'm Becky, and I love to eat. 

Summertime Potato Salad

Summertime Potato Salad

Potato salad is a classic Summer BBQ side dish. I like Summer dishes that are 1) make-ahead so you don't have to cook while your guests are there, and 2) oven-free, I don't like heating up the house when it's a heat wave outside. 

This simple clean potato salad is spicy and crisp, and a twist on the traditional mayo-heavy version your Grandma makes. Try mixing in fresh arugula immediately before serving if you're looking for an additional sharp crunch.

Summertime Potato Salad 

  • 35 baby potatoes, boiled and halved 
  • 1 carrot, grated 
  • 3 garlic dill pickles, coarsely chopped
  • 1/4 cup pickle juice
  • 3 tsbp horseradish mustard
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce 
  • 1/8 tsp chili powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup plain Greek yogurt 
  • 2 tbsp capers

In a large pot, bring water to a boil. Place about 35 washed baby potatoes into the water, and boil for 6-8 minutes until tender yet still firm. Remove from heat, strain and submerge in cold water to stop cooking process. Once potatoes are cooled, cut each in half and place in large bowl. Grate 1 carrot into bowl, add 2 tbsp of capers. Set aside.

Coarsely chop dill pickles and place into a small blender or food processor. Pulse until the texture of relish. Remove from blender and transfer to a small mixing bowl. Add all remaining ingredients to mixing bowl and combine until smooth. Pour dressing over potatoes and stir until fully coated. Chill for 2 hours, top with an additional sprinkle of chili powder and a few capers before serving. 

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