Garden Potato Salad {recipe}


You know that scary yellow stuff staring back at you from the deli case? Eww! That’s what I always envision when I hear Potato Salad. Well this American classic has undergone a makeover and it’s now bursting with fresh herbs and a tangy vinaigrette.

Memorial Day weekend kicked off the (unofficial) start of summer. Although summer officially begins June 21, it’s not too early to impress your BBQ crowd with mouth-watering side dishes like my Garden Potato Salad.

WARNING: This is not your granny’s potato salad!

Start with, of course, potatoes.


My organic potato plants

 “I love potatoes – they’re my favorite food!”- Trisha Yearwood


Drop them like they’re hot!

 “I have these big piano-playing hands. I feel like I should be picking potatoes.”  – Sandra Bullock


Harvest time!

“A lucky person is someone who plants pebbles and harvests potatoes.” -Greek Proverb

Then add garden herbs.

Dill (Anethum graveolens) is a member of the celery family.  Leafy dill has a slightly sharp flavor. This aromatic herb can be also used as a digestive tonic to calm an upset stomach. Perfect after stuffing yourself at a weekend cookout!


Fresh Dill

 “The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk.” -Jacqueline du Pre

Chives (Allium schoenoprasum) are related to onions, yet with a milder flavor. Easy to grow, chives bloom into beautiful purple flowers.


Garden Chives

Toss the potatoes and herbs into a bowl with some celery.  Whip up a simple vinegar dressing and you’re done! How easy was that?  This tasty Garden Potato Salad is sure to be the Pride of the Picnic! Enjoy!


“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” – A.A. Milne

Garden Potato Salad

Serves 6

Adapted from Moosewood Restaurant Favorites

“Dress the potatoes while they’re hot; that way they are infused with the flavor of the dressing. These are delicious served hot, at room temperature, or chilled.”


5 cubed potatoes (Red-skinned are very attractive; I used white potatoes)

½ cup olive oil

¼ cup red wine vinegar

1 ½ teaspoons salt (plus extra for salting cooking water)

¼ teaspoon ground black pepper

1 cup celery

½ cup finely chopped scallions or red onions, or freshly snipped chives

¼ cup minced fresh dill (can substitute other fresh herbs)


In a soup pot, cover the potatoes with cool salted water. Bring to a boil on high heat, reduce to a vigorous simmer. Cook, covered, until the potatoes are tender, about 7 minutes.

While the potatoes cook, in a serving bowl, whisk together the oil, vinegar, salt and black pepper. Place the celery and scallions/red onions/chives in the bowl.

Once the potatoes are done, drain well. Add them to the serving bowl and toss with the oil and vinegar while still hot. Stir in the dill and season with more salt and pepper, to taste.



What’s your favorite side dish?

Photos by Seedy Lawyer. All rights reserved.

Shared with Fiesta Friday, Gluten-Free Fridays, Old Fashioned Fridays, Real Food Friday, From The Farm Hop, Plant Based Potluck, Foodie Friends Friday, Link Party Palooza, Simply Natural Saturdays, I’m Loving Linky Party, Simple Saturdays, Creative Mondays, Motivation Monday, Busy Monday, Mix It Up Monday, Melt in Your Mouth Monday, Munching Mondays, Tasty Tuesday, Try A Bite Tuesday

Churn Baby, Churn! Lemongrass Ice Cream


“Ice cream is exquisite – what a pity it isn’t illegal.” – Voltaire

Here’s The Scoop: I couldn’t sleep so I put on the TV.  There it was: the info-mercial. I swear I heard choirs of angels when they brought out this super-duper ice cream maker. With promises of doing everything just short of launching rockets, I just had to have it! So, with 3 easy payments, I bought it. A decade ago.

This “heavenly” ice cream maker should’ve enrolled for frequent flyer miles!  Still in its original box, it’s relocated with me to every new home. It’s made more road trips than a college student. My miracle machine has been around longer than any boyfriend. (Hmm..Is it legal to marry an ice cream maker?)


Oh there were times I pulled out my wondrous contraption with great intentions of making delicious homemade ice cream. (Move over, Ben and Jerry!)  It never happened. Well let’s see, in the past decade…I experimented with the no-carb diet. Then Sugar Busters.  I gave up eggs.  I went vegan (loved it). I cursed dairy.  Ice cream was forbidden.  The dusty old box is shelved in my basement, along with all my diets. I pass by my forgotten ice cream maker everyday, on the way out to the garden.  I just look at it, shamefully shaking my head. Until..

I planted some lemongrass (Cymbopogon citratus), my friend shared with me. True to its name, lemongrass is a grass-like plant with a subtle hint of lemon, and a slight ginger taste.


Lemongrass is full of health benefits and is easy to grow. It’s a beautiful addition to my garden and even repels mosquitoes! (Hint: If you live in the north, grow lemongrass in pots and bring indoors during winter. It makes a great houseplant.)


I use the lemongrass in tea, and in Thai recipes.  But this delicate herb is so special that I had to find a way to truly showcase its unique flavor…


So, I researched. There’s Garden Betty’s (don’t you just love her?) recipe for Lemongrass-Ginger Ale. (She also explains how to propagate lemongrass from store-bought stalks.)  I then found an interesting butter cake with lemon grass drizzle from The English Kitchen. Yum! But it’s too hot to use the oven..


After watering my herb garden, I sat and rested on my unpacked pressure cooker. (Don’t ask!) From the corner of my eye I saw my long-lost ice cream maker. Suddenly I heard the same angels sing (voices a little cracked, from age I guess,) Alleluia! I’ll make Lemongrass ice cream!!


This tasty treat IS absolutely heavenly!

Silky Smooth

“Like Buttah!” (Can we talk?!)

Subtly infused with lemon

Uniquely exotic

Creamier than creamy

Hint of caramel

A bit tangy

Worth waiting 10 years


Lisa’s Lemongrass Ice Cream

Serves 8

This recipe combines the creamy sweetness of ice cream with an exotic lemongrass flavor.

Adapted from 


2 cups of light or regular cream

11 1/2 ounces sweetened condensed milk (about 3/4 of a 14 oz can)                                                      

4-5 stalks chopped lemongrass (bottom, white part only)

2 egg yolks (preferably organic)

Pinch sea salt

1 teaspoon pure vanilla extract


1. Cut off the root ends of the lemongrass stalks and remove the outer layer. Finely chop the lemongrass to obtain about 3/4 cup.


2. Heat cream, condensed milk, salt, vanilla and lemongrass in a saucepan over medium heat until mixture steams. (Do not let the mixture boil!)


3. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 ½ hours. (The longer the better, to infuse the lemongrass flavor.)

4. Reheat the cream mixture over medium heat until it begins to steam.


5. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs.

6. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon.

7. Strain mixture through a sieve to remove the bits of lemongrass. Refrigerate until cold.

8. Pour the chilled mixture into an ice cream maker.

Lemongrasspour_seedylawyer - Copy

9. (Churn)  Freeze according to manufacturer’s directions.


Churn, baby churn!

10. Continue freezing in machine for 20-30 minutes until ice cream reaches “soft-serve” consistency.


“Soft serve consistency”

11. Transfer ice cream to a one- or two-quart lidded plastic container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


Store in air-tight containers.

Dive in! Enjoy in a cup, cone or topped with fresh seasonal fruit.  Bon Appetit!


I’m serving my ice cream over at Fiesta Friday #30!


“I scream, you scream, we all scream for Lemongrass Ice Cream!”

Do you grow lemongrass?  What are your favorite lemongrass recipes?

Original photos by Seedy Lawyer.  All rights reserved.

When Life Gives You Lemons, Make Herbal Lemonade


Deep summer is when laziness finds respectability.

– Sam Keen

Summer is definitely here.  My herb garden is growing wild. Lemonade stands are popping up everywhere.

I spotted this classic lemonade stand while driving down a mountain road in Western North Carolina. These smart girls even sold Moon Pies!


This adorable family was serving cold lemonade on a hot day in South Florida. It reminded me of my childhood in Miami.


Not sure she was so happy when life gave her lemons…


You can always find frosty lemonade during the summer at the farmer’s market.


Fortunately, you don’t need your own lemonade stand to indulge in refreshing lemonade.  Just mix lemons, water and a sweetener of your choice to create your own tasty treat.  For an extra twist, add fragrant herbs from your garden. It’s simple:

Squeeze lemons…

lemonsMix in a handful of fresh garden herbs…


and…Pucker up!


Experiment with your favorite herbs and fresh fruit.  Though you many not have a lemonade stand, these mouth-watering recipes are sure to have friends lining up for more.

Here’s my absolute favorite recipe. My friend Birgerbird can relate to the lemonade story, so I invited her to guest post a recipe.  She offers a refreshing, floral and aromatic lemonade enhanced with strawberry and basil that will disappear when you serve it.  The addition of a few strawberries gives it a lovely, almost amber, color. Cheers to Summer!





Lemonade with Strawberry and Basil

Serves: about 8


1 cup raw sugar
1 cups fresh strawberries, hulled and cut into quarters
about 20 medium-size basil leaves, torn into rough pieces
3½ cups fresh lemon juice (from about 24 lemons; wait to juice the lemons until after you’ve made the sugar syrup)


Make syrup:  Put the sugar in a heatproof bowl. Wash the lemons and rub the sugar over the outsides of them, which releases some of the aromatic oils into the sugar, gently flavoring it.  Scrape off sugar back into bowl to the best of your ability! Then, pour 1 cup of boiling water over the sugar and stir until the sugar dissolves. Allow to cool.

Combine the strawberries and 15 basil leaves in a blender (use the remaining leaves to garnish in a pitcher) along with ¼ cup of the syrup. Blend for 1 minute.  Pour into a pitcher with all of the lemon juice and stir well.  Add ice cubes.  Alternatively to make a glass of lemonade, stir together approximately 3 Tbs. strawberry mixture with 3 Tbs. lemon juice and 1 or 2 Tbs. sugar syrup. Add ice cubes and top with a bit of cold water (still or sparkling water are both tasty). Stir well. Enjoy!

I am sharing this recipe with Fiesta Friday #22!

Do you have memories of your childhood lemonade stand?  Have a special summertime lemonade recipe?

Photos courtesy of  Rob Bertolf,  Nina Frazier

Original photos by BirgerBird and Seedy Lawyer. All rights reserved.