Mediterranean Potato Salad

Med Potato Salad


I found the original recipe for this at Simply Recipes while searching for a mayo-free potato salad. When it’s a million degrees here I want something that can handle the heat and stay safe longer than mayo-based salads. This has become a staple in my house! It’s good cold or at room temperature, and the simplified version I make comes together crazy quick.

Here’s what you need:

  • 2 pounds red potatoes, scrubbed clean and cut into bite-size pieces
  • 1/2 pound green beans, trimmed and cut
  • 1 16-ounce jar roasted red peppers
  • Juice of two lemons
  • 1 tbsp mustard
  • 1/4 cup olive oil
  • Salt
  • Pepper
  1. Boil the potatoes in salted water until they’re easily pierced with a fork; scoop them out but don’t drain the water
  2. Boil the green beans in the same water until they’re also tender, or as tender as you like if you’re one of those “tender-crisp” people
  3. Cut the peppers into strips or dice, whatever your little heart desires
  4. Whisk together the lemon juice, mustard, olive oil, salt, and pepper, then add in all the vegetables; taste, and add more salt if needed (potatoes need a lot, I find)

Variations: you can change out the lemon juice for any kind of vinegar: champaign, red wine, balsamic, or apple cider vinegar are all good. You can add some Tony Chachere’s or similar in place of some of the salt if you like a kick to it.

Once it’s been chilled in the fridge, I like it to sit out about 30 minutes or so till the chill is knocked off a bit; then it’s perfect for me.

What other variations should we try?

Fruity chicken salad


The Yankee recently made a discovery, and I’m in love.

With tea.

I used to buy gallons of fruit tea from a BBQ joint called JJ’s in Spring Hill, TN. It was amazing, and usually came in a washed out gallon-size pickle or mayonnaise container. Fine by me, as long as it ended up in my kitchen.

We moved away from Spring Hill about nine years ago, though, and I have been fruit-tea-less and bereft.


The Yankee found Alley Cat Tea at our local Publix and bought some for me to try. It is the real deal, folks. So much so that they don’t even know I’m writing this review/recipe — they didn’t give me any free or pay me, I just think it’s so great that y’all should know about it. To be fair, they DID offer to give me some tea, but our schedules do not mesh well.🙂


My favorite is to just drink it straight, but a little Jack Daniel’s in it doesn’t hurt either.😉 I wanted to find a way to cook with it, too, so I made this fruity/fruit-tea (see what I did there) chicken salad and it’s SO GOOD. It has sweetness from the tea, pineapple, and craisins; it has a tiny bit of sour from the lemon juice, and the chicken holds it all together. It does not have celery, because I don’t like eating dental floss.

To make your own:

  • 2 chicken breasts, marinated (see below)
  • 1 cup fruit tea, divided
  • 2 ounces mayonnaise
  • 1/2 granny smith apple, diced
  • 1/4 cup craisins
  • 1 small can crushed pineapple, drained
  • juice of one lemon
  • Salt, pepper
  1. Cut the chicken breasts into large chunks, and marinate in 3/4 cup fruit tea — at least a couple hours, preferably overnight
  2. Cook the chicken in the tea; I did mine in a slow cooker for about 2 hours, then shred the chicken
  3. Mix cooled, shredded chicken with mayo, apple, raisins, pineapple, lemon juice, plus remaining 1/4 cup fruit tea, then add salt and pepper to taste


This is amazing served as a sandwich on Hawaiian rolls, and also great with crackers for little appetizers. Enjoy!

Strawberry vinaigrette, and Ball giveaway

It is no secret to any of you that I adore kitchen classics; cast iron pans and Mason jars are at the top of the list. When Ball contacted me to see if I wanted to do a giveaway with them for the inaugural International Can-It-Forward Day I was ALL OVER THAT. This is stuff I use in my kitchen every single day, and have for years before I even started a blog.

The info on Can-It-Forward day:

On Saturday August 16, Jarden Home Brands will host the first annual International Can-It-Forward Day with special guest renowned chef and Bravo’s Top Chef judge, Hugh Acheson!  A day to celebrate home canning, International Can-It-Forward Day allows food enthusiasts to connect via a variety of online and in-person activities. New and experienced canners can participate in a live webcast on, taking place on ground in Brooklyn Borough Hall Farmers Market, filled with canning demos where viewer questions will be answered in real-time by Chef Acheson and other experts while they learn the most popular (and delicious) home canning recipes. Twenty five farmers markets across the country will also be hosting Can-It-Forward Day celebrations!

In addition to the canning demos, there will also be segments on crafting, herb gardening and the brand’s new drinkware line! We will also be attempting a Guinness World Record for the World’s Largest Mason Jar Mosaic!

Here is the ridiculously awesome prize pack for the giveaway:

You can see my documented love for Mason jars here, and here’s another favorite food-in-a-jar, a recipe that’s sort of an amalgam of a few recipes I found online:

Strawberry vinaigrette


  • 10 strawberries, hulled
  • 1 lemon, juiced
  • 4 tbsp sugar
  • 1/4 tsp salt
  • 2 tsp apple cider vinegar or balsamic vinegar
  • 4 tbsp olive oil


  1. Process the strawberries in a food processor until they’re pureed, then add lemon juice, sugar, and salt; process again until completely blended
  2. With the processor still running, add in the vinegar then oil in a steady stream until completely combined and thickened

I’m required at this point to tell you that Ball provided me with all these goodies to review at no charge, but for heaven’s sake y’all already know I love the stuff. Opinions are mine, and I’m not paid to say how much I adore them. I just do.

Giveaway closed! Thanks, y’all, and CONGRATS LEAH!

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Want some???

Let’s make this easy: just leave a comment below telling me which item in the prize pack you’re most excited about, and what you’d use it for (or for what you would use it, in case my Aunt Jane is reading).

Want an extra entry? Pin this post and come back and leave an additional comment telling me you did.

I’ll use to pick a winner after midnight on August 15, central time.

And go!

Caesar dressing

We had one glorious almost-70-degree day here in Nashville and it made me SO READY for spring rightnowthisinstant. This, of course, made me want a good salad! I found this dressing recipe in Rick & Lanie’s Excellent Kitchen Adventures, which I love. The recipe is insanely quick, easy and good, which I also love.

Caesar dressing


  • 1 clove garlic
  • 1/2 cup mayonnaise
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup olive oil
  • Pinch salt
  • 1 Tbsp. water


  1. Crush peeled garlic (putting it in the microwave for about 5 seconds first will make this easier) into a 2-cup glass jar with a lid
  2. Add all remaining ingredients into the jar, cover tightly and shake
  3. Store in jar in the refrigerator for up to two weeks

Enjoy, y’all. Spring is coming!

Summer salad

One of many perks to having a garden in the back yard? THIS at any time:

I love this super simple salad! Fresh baby lettuce from the garden, homemade croutons, diced tomato, cheeses, and just a bit of Newman’s honey dijon dressing. SO good! And now that we’ve installed chicken wire around the garden, all the salad is going to me — not the bunnies.

I have a lot of lettuce coming in… faster than I can eat it! So I’m sure I’ll have to get more creative with toppings as the summer goes on. What are your favorite salad toppings? Something unexpected, or do you stick to the basics? My friend loves Gorgonzola cheese on all her salads. The Yankee wants all Caesar all the time. The Kiddo wants, you know, yogurt and Cheerios. This post isn’t for him.😉

So enlighten me! What else should I try while I have lettuce coming out of my ears?