Tag Archives: Summer Salad

Creamy Egg Potato Salad for Summer Gatherings and BBQs

**Creamy Egg Potato Salad – Perfect Picnic Side**

Hello June! What have you been up to so far since the warm weather is here – in the Northern Hemisphere at least? I have been outside enjoying working in my flower gardens, and my husband upgraded the garden areas for me with some great stone work. Earlier this spring we amended our soil, and then let the planting begin! One of my favorite around the house outdoor activities is beautifying my little neck of the woods. All that physical labor makes me extra hungry, and I have a new potato salad recipe for you that is the best in my opinion. There’s a little secret ingredient that adds a little extra tang that elevates it.

Summer gatherings just seem to call for a good potato salad, and it seems when the warmer weather rolls around, I start craving a classic like my grandmother used to make. Whether it’s a backyard barbecue, a family picnic, or a holiday cookout, this creamy egg potato salad is always a welcome addition to the table. It is a great recipe to include for Father’s Day grilling and 4th of July. Made with tender russet potatoes, hard-boiled eggs, mayonnaise, and mustard, it’s a simple recipe that delivers classic flavor every time. I used yellow mustard in this recipe to keep it kid friendly and traditional.

**Classic Creamy Egg Potato Salad with Yellow Mustard**

There are some recipes that never go out of style, and potato salad is one of them. A bowl of creamy potato salad always seems to disappear quickly.

This Creamy Egg and Russet Potato Salad is my version of the classic like my mom and grandmother used to make. Tender russet potatoes and hard-boiled eggs are tossed in a creamy dressing made with mayonnaise and mustard for that familiar flavor we all know and love. It’s simple, satisfying, and made with ingredients that are easy to keep on hand.

I especially enjoy making this recipe during the warmer months when we’re spending more time outdoors. It pairs beautifully with grilled chicken, steak, burgers, hot dogs, or sandwiches, and it can be made ahead of time, which is always a bonus when entertaining.

Russet potatoes create a soft, creamy texture that works perfectly in this salad. Combined with protein-rich eggs and a flavorful dressing, this dish is both comforting and filling.

If you’re looking for a classic potato salad recipe that’s easy to prepare and naturally gluten-free, give this one a try. I think you’ll find yourself coming back to it all summer long.

**Delicious Mustard Potato Salad Dressing**

Creamy Egg & Russet Potato Salad

Ingredients

2½ pounds russet potatoes, peeled and cut into bite-sized chunks
6 hard-boiled eggs, chopped reserving one for slicing on the top
¾ cup mayonnaise (I use a good avocado oil mayo by Primal Kitchen)
1½ tablespoons yellow mustard (or Dijon for a more sophisticated flavor)
2 large celery stalks, finely diced
¼ cup red onion, finely diced
2 tablespoons dill pickle relish (or finely chopped dill pickles)
1 tablespoon pickle juice (this is what makes it tangier)
1 teaspoon sea salt or Himalayan pink salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika, plus more for garnish
1 teaspoon dried dill for the top

Instructions

Boil potatoes in generously salted water until fork-tender, about 10-12 minutes. Drain and cool.
In a large bowl, whisk together mayonnaise, mustard, pickle juice, salt, pepper, and paprika.
Fold in the potatoes, celery, onion, relish, and chopped eggs.
Gently stir until everything is coated.
Refrigerate for at least 1 hour before serving.
Garnish with additional paprika, sliced egg, dill and a little sprinkle of extra paprika.

The six eggs make it extra rich and hearty, almost like a meal on its own. Russet potatoes are perfect here because they really soak up all that creamy dressing and give you that classic, comforting texture. A splash of pickle juice adds just the right tang and a little “what’s in this?” moment that people always seem to love. And the dill—whether fresh or dried—brings in that simple, homemade summer picnic flavor that makes it feel familiar and nostalgic.

I hope you make and love this recipe and share it with family and friends. As always, I love to hear from you! Keep on cooking, and remember that food made with love always tastes better!

Creamy Cannellini Bean Salad for your next Backyard BBQ

Cannellini Bean Salad for a Creamy Side or Burger and Sandwich Topper

Cannellini Beans, which are white kidney beans, have to be one of the creamiest beans I have ever had.

The fact that they are white makes them very eye appealing when cooking them with other bright colors like red onion and herbs.

Cannellini Bean Salad Keeping It Real

This Cannellini Bean Salad is reminiscent of a good potato salad. The texture and flavor reminds me of it.

I started making this recipe several months ago, and my kids have been requesting it, so I finally decided it was time to blog it.

Cannellini Bean Salad for your Backyard BBQ's

I always buy my canned beans from Eden Organics, because when beans are not properly prepared, they can be difficult to digest, and I like the way Eden prepares them. I personally don’t react to them. Eden Organics prepares all their beans by first washing and soaking them overnight before pressure cooking them, which thoroughly inactivates the lectins that can cause gas, bloating and difficulties with digestion. They also use BPA Free cans, and their beans contain no additives.

Creamy Cannellini Bean Salad

You can go crazy with this salad by adding it on top of burgers and in sandwiches or just eat it as it was originally intended, as a side. But if you’re like me, you push the boundaries.

I have a new dip I will share soon using Cannellini Beans that is super good too! You gotta love these creamy beans and their versatility!

Beans are healthy when prepared properly and contain plant based protein and fiber along with vitamins, minerals, folic acid, potassium, and zinc. Their complex carbs also provide crash free energy.

Creamy Cannellini Bean Salad

1 Can of Eden Organics Cannellini Beans, drained and rinsed

1/3 Cup of Diced Red Onion

1/3 Cup of Diced Celery

1/4 Cup of Good Mayo (I use this brand)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Yellow Mustard

1 Tablespoon of Fresh Lemon Juice

1/4 Teaspoon of Dried Dill

1/4 Teaspoon of Dried Parsley

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Directions:

Place Cannellini Beans into a medium bowl and very roughly mash them with a fork. You only want them to be partially mashed. But you can play with this to make them to your liking. Add the diced onion and celery and toss.

In a separate bowl whisk together the remaining ingredients for the dressing. Fold the dressing into the beans, onion and celery. Refrigerate for one hour. This salad will last three days in the refrigerator.

Creamy Cannellini Bean Salad for your next Backyard BBQ - Keeping It Real. This recipe is Dairy Free and is Naturally Gluten Free and Vegetarian

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Mermaid Vibes Salad

Mermaid Vibes Gluten Free Salad

Get your mermaid tail ready and dig into this Mermaid Vibes Salad, because Summer is almost here!

This light and seasonal salad will delight your inner mermaid and free spirit without weighing you down!

Mermaid Vibes Salad

Ingredients:

1 Head of Living Butter Lettuce

1 Carrot, Sliced on the diagonal with a Mandolin slicer or thinly sliced

1/2 an English Cucumber, Sliced on a diagonal with a Mandolin or thinly sliced

1/2 a Chioggia Beet, peeled and shaved with a Mandolin or very thinly sliced

Broccoli Sprouts

Watercress

Avocado, sliced

Brown Rice Wraps

Seaweed Salad (Purchased or Use My Recipe Below)

Mermaid Dressing (Recipe Below)

Directions:

Whisk up your Mermaid Dressing and set aside.

Cut the Brown Rice Wraps into sixths and toast the wedges in the oven at 350º degrees F. until just crisp.

Take your prepared salad ingredients and lay two handfuls of roughly torn butter lettuce in the bottom of your dish. Now, artfully arrange your toppings, and drizzle with Mermaid Dressing. Dig in! This is a highly nutritious, light, and absolutely delicious salad!

Mermaid Dressing

Ingredients:

2 Tablespoons of Full Fat Coconut Milk

2 Tablespoons of Olive Oil

1 Tablespoon of White Balsamic Vinegar

1 Teaspoon of Raw Honey

1/4 Teaspoon of Ground Tumeric

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1 Pinch of White Pepper

Directions: Whisk Thoroughly. Refrigerate.

Seaweed Salad

1/2 of a 1.76 oz. package of Wakame Seaweed (like this)

3 Tablespoons of Rice Vinegar

3 Tablespoons of Coconut Aminos

2 Teaspoons of Raw Runny Honey

1 Tablespoon of Sesame Oil

1 Teaspoon of Freshly Grated Ginger Root

1/4 Cup of Finely Shredded Carrot

1/4 Teaspoon of Sea Salt

2 Scallions, Thinly Sliced

Directions: Briefly Rinse your Dried Wakame Seaweed. Then, soak it in a bowl of warm water for five minutes. While the seaweed is soaking, whisk together the rice vinegar, coconut aminos, honey, sesame oil, ginger root and salt. Stir in the carrots and scallions until blended. Pour over the seaweed and toss. Keep Refrigerated.

Mermaid Vibes Salad - For Your Inner Mermaid! Delicious Light Salad that is Gluten and Soy Free. Spa Quality and Healthy!

Mango Cashew Chicken Salad

Mango Cashew Chicken Dinner Salad

This salad is inspired by one of my favorite salads from Red Mesa Grill in Northern Michigan. I order it every year from their gluten free menu and it is so good, I decided to recreate it at home adding my own spin on it.

Mango Cashew Chicken Summer Salad

The salad has a delicious combination of sweet juicy mango, crunchy cashews, tart cranberries, onion and roasted chicken. The mango dressing is bursting with vitamin C. It is a perfect Summer main dish salad!

Mango Cashew Chicken Salad

Mango Cashew Chicken Salad

Begin with making a marinade for the chicken breasts:

Marinade:

1/4 Cup of Olive Oil

Zest and Juice of 1 Lime

2 Cloves of Smashed Garlic

2 Tablespoons of Apple Cider Vinegar

1/2 Teaspoon of Sea Salt

Whisk the marinade together well. Add 4 boneless, skinless chicken breasts to a gallon zip bag, and pour the marinade over the chicken. Seal the bag, and place it flat in the refrigerator for 3 hours, flipping once halfway through to ensure the chicken is evenly seasoned. You can refrigerate the chicken for up to 24 hours in the marinade.

Now prepare your salad dressing.

Mango Salad Dressing

Mango Salad Dressing:

Ingredients;

1 1/4 Cup of Ripe Mango, diced

1/4 Cup of Good Olive Oil

2 Tablespoons of Fresh Squeezed Lime Juice

2 Tablespoons of Fresh Cilantro

2 Tablespoons of Raw Apple Cider Vinegar (I use this kind)

1 Green Onion, sliced

1 Teaspoon of fine Sea Salt (I like this brand)

Blend the mango and olive oil in a blender until completely smooth and creamy. Add the lime juice, salt and cider vinegar and blend to incorporate. Now, add the fresh scallion and cilantro, and pulse the blender just until you can see tiny bits of scallion and cilantro. You want to be able to see it and not completely incorporate it into the dressing.

Refrigerate the dressing. This will keep 3 days in the refrigerator.

Now to make the salad! 🙂

Mango Cashew Chicken Salad Prep

Mango Cashew Chicken Salad Ingredients:

4 Boneless, Skinless Chicken Breasts

1 – 5 oz. Container of Organic Baby Romaine, washed and spun dry

1/2 Head of Organic Iceberg Lettuce, washed, spun dry and torn into bite-sized pieces

1 Ripe Mango, Diced in to 1 inch pieces

1/2 Cup of Salted or Raw Cashews

1/4 Cup of Apple Juice Sweetened Dried Cranberries (I use this brand)

1/4 Cup of Green Onion, Sliced

1/4 Cup of Red Onion, Finely Diced

Additional Sea Salt for Sprinkling

Directions:

Preheat the oven to 375° degrees. In a cast iron skillet, add 2 tablespoons of olive oil and heat on medium-high. Remove the chicken breasts from the marinade, and sprinkle them with additional sea salt, and add them to the pan. Brown the breasts two minutes per side, until golden brown, but not cooked through. Place the chicken on a baking sheet, and place them in the preheated oven. Bake for 20 minutes or just until the chicken reaches 165° at the center. Remove the chicken from the oven, and set aside to cool while you prepare the rest of the salad.

Mound the salad greens in a large bowl. Drizzle with a generous amount of Mango Salad Dressing. Sprinkle the mango, cashews, cranberries, green onion and red onion on top. Slice your cooked chicken breasts on a diagonal (they can still be warm) and arrange the breasts on the top of the salad. Sprinkle with some additional sea salt to taste.

Serve!

4 Large Dinner Sized Servings (1 Chicken Breast per person)