Garden Potato Salad {recipe}

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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.

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My organic potato plants

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

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Drop them like they’re hot!

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

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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!

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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.

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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!

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“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.”

Ingredients

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)

Preparation

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.

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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

Bravo, Avocado! {raw recipe}

Homegrown Florida Avocados

My avocado-loving Dad always wanted his own tree. So a few years ago he hired a landscaper to plant a big, bad avocado tree in his South Florida yard. Like an impatient kid, my Dad waited for his new budding, guacamole-producing tree. He was soon to be the envy of all the neighbors!

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My Dad loves avocados!

The garden guy brought a huge back hoe (fancy, huh? – yeah, so was his bill!).  He and his crew dug a hole in my Pop’s yard big enough to land a Lear Jet. Oh, just the thought of endless avocados

The time came for the unveiling of the terrific tree. Filled with bursting anticipation, Dad skipped into his backyard. There it was… All three feet of it. The Charlie Brown Christmas Avocado Tree: A sad, lifeless, twig with one brown leaf. Heartbroken, my poor Dad hung his head in disbelief. Good Grief, Charlie Brown Dad. Sadly, at 80 years old, my father knew he would never pick his own avocados.

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Oh, but Darling Mother Nature must have had a crush on my adorable Dad. Just a few guacamole-less football seasons later, things began to change…

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Bloom, baby, bloom!

Voila! May I present my father’s tree featuring ginormous avocados! Ta-da! 

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Pop is so proud of his green goodies! If the Miami Dolphins ever run out of footballs, maybe they can use one of these! Oh, yeah, baby!

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Known to my Miami friends as La Avocado Abogada*, I quickly got my hands on some of Dad’s treasures!

(*Translation: The Avocado Attorney)

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One of Dad’s avocados (Persea americana) even had a huge root wrapped around the pit. I planted it and now my tree is bigger than Dad’s original tree! Ha!

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Avocado Tree I grew from Dad’s Avocado pit!

I love raw food recipes. Years ago, I bought Carol Alt’s Raw Food book. A recipe for a raw Chocolate Banana Shake made with avocado seemed too good to be true. A delicious (milkless) milkshake that’s actually good for you? Get out! No way! So I had to try it for myself…

OMG!! Move over Haagen-Dazs! This shake is:

Thick

Rich

Oh so Creamy

Chocolatey

Mouth-watering

A bit Banana-y

Frozen goodness

A blenderful of bliss

This fake shake is so darn good that I tricked all my friends and family into thinking it’s the calorie-packed, sinful, get-your-butt-to-the-gym, ice-cream shop real deal. I challenge you to do the same!

The results will make you yell,Bravo, Avocado!”

 

Raw Chocolate Banana Shake

Adapted from The Raw 50 by Carol Alt

Ingredients:

¼ cup raw cashews, soaked for about 2 hours, drained

¼ to ½ ripe pitted and peeled avocado

2 ripe bananas, sliced (preferably frozen)

½ teaspoon pure vanilla extract

¼ teaspoon Himalayan salt or sea salt

1 tablespoon raw agave nectar or raw honey

2 tablespoons raw cacao

½ cup non-dairy milk (I used chocolate almond milk; can use regular almond milk, flax milk, etc)

2 cup crushed ice

Preparation:

Blend first 7 ingredients in blender for 60 seconds.  Add ice and blend until reaching a thick milkshake-like consistency.  Add enough milk to reach desired consistency.  Blend.  Pour into glass and enjoy!

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A nutrient-packed raw milkshake without the guilt! Cheers!

What is your favorite Avocado recipe?

I am sharing my ripe avocados with:  Green Idea Thursday, Full Plate Thursday, Share Your Cup Thursday, Green Thumb Thursdays, Simple Lives Thursday, Home and Garden Thursday, Fiesta Friday, Home Acre Blog Hop, Real Food Fridays, Farm Girl Friday, Simple Meals Friday, Gluten Free Fridays, Simple Saturdays Blog Hop, Savoring Saturdays, Strut Your Stuff, The Party Brunch, Link Party Palooza, Little House Friday DIY Linky, Weekend Bites, Creative Style, Motivation Monday, Mix It Up Monday, Busy Monday

Charlie Brown Photo by Charles Schultz Courtesy of  Anthony Peoples

Original photos by The Seedy Lawyer.  All rights reserved.