Greek potato salad made with jewel yams, kalamata olives, sun-dried tomatoes, dill and fresh parsley. This fresh, zesty potato salad with cider vinaigrette is a great go-to for all summer gatherings!
Potato salad. What team are we on?
Team Traditional where lots of mayo and eggs are involved for creamy bliss, or Team Zesty with lighter dressing and more of a briny, vinaigrette flavor?
True to my Gemini-ic nature, I play for both teams.
I do try to keep my potato salads on the lighter end of the spectrum, but if a fully leaded potato salad happened to crash land in front of my face, I wouldn’t dare say no.
This recipe happens to be a nice amalgamation of the two. The dressing is creamy but not overly so, and contains plenty of tangy, briny elements for big bold flavor.
For this rendition of potato salad, I use jewel yams. Have you made potato salad using yams or sweet potatoes before? I’m on board.
They definitely taste sweet, so if you’re looking for a more classic flavor and texture, stick with red potatoes or Yukon gold.
The dressing is a combination of avocado oil mayonnaise, avocado oil (or olive oil), cider vinegar, garlic, stone ground mustard, dried dill, and fresh parsley. We toss in some chopped kalamata olives and sun-dried tomatoes for that lovely je ne sais quois to yield even bigger flavor, fun texture and ease of transportation to somewhere Mediterranean.
Two of my favorite things about potato salad is it can easily be made in parts (think: cook the potatoes ahead of time and/or make the dressing in advance), and it saves super well! In fact, it typically tastes even better the following two days after it is made.
Seared scallops are a delightful romantic dinner! Learn everything you need to know about making perfect seared scallops right here!
Can you believe after running this site for almost 9 years, I have never posted a recipe for seared scallops??
It baffles me, considering how much I love fish and seafood. Nevertheless, here we are! And we have much to discuss. In this post, I have included everything you need to know about cooking perfect seared scallops (and then some)!
Naturally buttery in flavor, a great seared scallop will have a perfect crisp on the outside and melt in your mouth. One of the best parts about scallops is they are so versatile. You can flavor them any way you’d like with seasonings and sauces, and serve them any which way (think: in pasta, over rice, in a seafood soup, alongside a salad, with side dishes like roasted vegetables, etc!).
So let’s do a deep dive into scallops!
Roasted Vegetable Quinoa Salad with roasted sweet potato, carrots, butternut squash, walnuts, and maple-cider vinaigrette. This colorful, hearty salad is a marvelous side dish for fall and winter.
This post is sponsored by Thrive® Culinary Algae Oil.
One of my favorite side dishes to make in bulk and share this time of year is a hearty quinoa salad. Starchy winter vegetables roasted to perfection and mixed in with quinoa, nuts, and fresh herbs is all-things nutritious, inviting, and filling.
If you’re already on the prowl for recipes to make and share over the holiday season, this one’s a keeper! It’s so easy to prepare and is an awesome option when you’re serving guests with dietary restrictions because it is clean as can be.
This recipe for Low-FODMAP Pesto Sauce is perfect for those who are sensitive to garlic, have IBS, or follow a dairy-free (or vegan) diet. This boldly flavored sauce is great for all your pesto-ing needs!.
Pesto sauce adds an incredible pop of flavor to everything it touches. I’ve always been a huge fan of pesto, and have made it homemade for over a decade. I recently changed up the way I make pesto because I’m sensitive to garlic, which is a high-FODMAP food that triggers my IBS symptoms.
In addition, while fermented dairy isn’t a huge trigger for me, I do try to avoid dairy when possible. In essence, I go garlic-free and dairy-free when I make pesto, which may sound like an epic snooze fest, but rest assured, I have a formula for low-FODMAP pesto that is easy on my digestive system while still being super flavorful.
Thanksgiving stuffing (or dressing) made healthy with Indian-spiced lentils, quinoa, parsnips, toasted pine nuts, golden raisins, and more! A healthful side dish for your holiday gatherings. This post is sponsored by Pacific Foods. Thanksgiving is quickly approaching and I’m sure those of you who are preparing or contributing to a feast this year are already …
Coffee-rubbed grilled tri-tip tacos with homemade chimichurri sauce, cotija cheese, and pickled red onions make for a unique, mouth-watering meal! While I’m not typically hyper-motivated by beef, crispy-on-the-outside, tender-on-the-inside grilled-to-perfection tri-tip is one of my meat faves. The smoky flavor? The juicy, tender texture? Major drool status. Chop up that meat and turn it into a …
Herb-infused grilled burgers with caramelized onions and jalapenos are a flavor-blasted approach to your favorite grilled burger. Best.use.of.herbs.EVER! It’s officially FOOTBALL season, people! You know what that means! Grilled meats galore! Specifically, grilled burgers, because: easy. Don’t panic, but I used bison meat. You can use beef. Or turkey. Or elk. Choose your delicious, delicious, …
Grilled Chimichurri Chicken marinated in homemade chimichurri sauce – fire up your grill for this easy and delicious entree recipe at your next barbecue! Post includes baking instructions for those of you who prefer baked chicken. You’re looking at my lollipop. If there’s one meat I can eat like candy, it’s grilled chicken. Resisting the …
A vibrant detox salad with kale, carrots, bell pepper, radishes, cucumber, avocado, walnuts, beets, and lemon-parsley vinaigrette. This flavorful salad is packed with vitamins, minerals, antioxidants, healthy fat and protein. There’s been an above average amount of fog in my harbor lately…please tell me you can relate! Blame it on back-to-back Q4 through Q1 holidays, complete with all …
Kale salad with pepitas, dried cherries, cotija cheese, and lemon-parsley dressing. How was your weekend? Are you enjoying all the daylight hours? Has it warmed up in your neck of the woods yet? We enjoyed 70-degree weather over here in No Winter’s Land, and it already feels like summer. Summer = bikinis = salad, …