Good morning and happy July! How was your weekend?
Mine was absolutely jam-packed, but very good (see my week in review tomorrow 😉 ). I have to say, I am so looking forward to the four-day weekend I have coming up…I’ll get to cook, sleep, lounge, play with Ella, blog, and do all of the other things I have had next to no time to do lately.
Another great thing about this four-day weekend? It’s brought on by a holiday: Independence Day!
This year is going to be pretty low key for me, but in the past, I’ve spent the 4th of July watching fireworks at places around our house, in Boston, in D.C., and sometimes just on the couch at home.
That said, I’m not going to any fun holiday picnics this year, but I have a feeling many of you might be. So, I want to share one of my all-time favorite recipes with you. It would be perfect to bring along to that picnic of yours, or to simply make as a Meat Free Monday side dish. Either way, I hope you give it a try!
Simple Summer Potato Salad (egg, nut, and gluten free)
– 2.5 pounds baby red potatoes, cubed
– 1 bell pepper (I prefer yellow, red, or orange)
– 2 or 3 scallions
– 1/3 cup apple cider vinegar
– 1/3 cup extra virgin olive oil
– 2 tbsp. Dijon mustard
– 2 tbsp. Greek yogurt (or mayonnaise, if you’re tolerant of eggs)
– Salt and pepper to taste
(- 1/3 cup cooked, crumbled bacon, optional)
- Fill a large pot with cold water and cubed potatoes. Bring to a boil. Cook until the potatoes are fork-tender, or 10-15 minutes. Drain when ready, and allow to cool to room temperature.
- Meanwhile, chop the bell pepper and scallions. Set aside.
- In a small bowl, whisk together the vinegar and oil. Whisk in mustard and yogurt. Season with salt and pepper to taste.
- Combine cooked potatoes, bell pepper, and scallions in a large bowl. (Add bacon, if you’re using it.) Pour dressing over everything, and toss.
- Serve at room temperature or cold, and enjoy!