German Potato Salad {vegetarian, vegan, gluten-free recipe}

I wrote this post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops through January 2016 (details below). Thanks, Tasteful Selections, for sponsoring this post and for growing the adorable baby potatoes I used in this German Potato Salad recipe.

In my family, potato salad is a big freaking deal.  My Grandma June has been making her family-famous potato salad since before I was born–it’s been at every family dinner or cookout I can remember, just a bowling-ball-sized mountain of potatoes, green pepper, celery seed, and Hellmann’s mayonnaise.  Last Thanksgiving, I asked Grandma June where she originally found the recipe, but she couldn’t remember—she said she made it once back in the seventies, and it tasted good, so she just kept on making it.  And that, ladies and gentlemen, is how legends are born.  One time, my stepmom made Grandma’s recipe using Miracle Whip instead of Hellman’s, and the family was absolutely horrified.  NO ONE ate it, and she never attempted Grandma’s potato salad again.  Then, a few years ago, Grandma June passed the torch and transitioned potato salad making duty to my sister, Jenny.  Lucky girl.

German Potato Salad

While I still love Grandma’s potato salad, especially on a hot summer day, my tastes have grown up a bit over the years (how do you say that without sounding snotty?).  It’s true though–kids love mayonnaise.  Last week, I watched my two-year-old nephew, Silas, lick the mayonnaise straight off a ham and cheese sandwich, leaving all the “good stuff” in his slobbery wake.  These days, I find myself craving tangy vinegar-based salads instead of mayo, which is how this healthy, vegetarian version of German potato salad came to be. This recipe is simple to make, requiring little hands on time. It’s no fuss, especially when made with these cute Tasteful Selections baby potatoes (no washing or peeling needed), and can be served warm, room temperature, or cold.

Bonus:  through January 2016, Tasteful Selections is sponsoring Katie’s Krops, a non-profit organization that donates crops from youth-run gardens to help feed people in need by donating a portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold Potatoes.  If that’s not reason enough to pick up a sack of potatoes and try this German Potato Salad recipe, I don’t know what is!
 German Potato Salad

German Potato Salad (serves 6-8)


  • 24 ounces potatoes, halved
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 tsp dried dill
  • 1/2 cup white vinegar
  • 1/2 cup sliced green onion
  • Salt
  • Pepper

Place the potatoes in a large pot and fill with water until the potatoes are covered by several inches. Salt water generously and bring to a boil. Continue to simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes and set aside.

Meanwhile, while the potatoes are simmering, heat the olive oil in a large skillet over medium-high heat. Once hot, stir in the onion.  Reduce the heat to medium and cook until the onions are soft and translucent. Add the dill and cook one minute more. Remove the skillet from the heat, then add the green onion and vinegar.  Season with salt and pepper.  Add the potatoes, generously season with salt and pepper, and stir to combine, mashing potatoes slightly as you stir.

This German Potato Salad is delightful served warm, room temperature, or cold.

German Potato Salad

2 Easy Grilled Vegetarian Sides {recipe}

If you caught my last recipe post, you already know I’ve been tricking myself to eat fish by throwing it in a taco and adding excessive toppings, like a parent hiding veggies in their kid’s mac and cheese.  It’s sad but true.  Of course, grilling fish makes it a little more palatable, plus nothing beats grilling in the summer (even if it is fish…).  Fresh.  Fast.  Flavorful.  And so darn pretty.

grilled corn

Blackened Fish Tacos with Carolina Peach Salsa

I’ve been trying to learn to like fish ever since my dad brought home walleye cheeks that first time, fresh from Lake Erie, and my sisters oohed and aahed over how delicious they were.  I wanted in.  I desperately wanted to like fish.  Every bite though… just left something lacking.  It’s the texture that gets me, I think.  And the fishy taste.  So basically, I dislike every aspect of fish.  Except, of course, for the fact that it’s good for you.  So, in an effort to trick myself into liking fish, I’ve been making fish tacos all the time.  They’re super simple to throw together, and if you add enough toppings, you can’t even taste the fish.  I’ll consider that a WIN.

Blackened Fish Tacos with Peach Salsa


As seen on WBTV: Three Awesome Sausage Toppers {recipe}

Did you catch me talking sausage toppings on WBTV this morning?  Check out the video link below!

Here we are, in the height of backyard barbecue season, with literally dozens of ketchup and mustard covered hot dogs under our belts, and  Don’t get me wrong, I love that classic combo, but sometimes I crave to shake things up a bit.  Get a little spicy, a little saucy, a little something like THIS:

Sausage toppings

TOPPING REMIX #1:  a Mexican-inspired sandwich using Johnsonville Chorizo Sausage  topped with some of my homemade guacamole and fresh pico de gallo.  Incredible flavor, practically impossible to eat just one.

TOPPING REMIX #2:  a Johnsonville Turkey Sausage with Cheddar topped with barbecue sauce and a simple lightened up slaw.  Hearty and healthified without sacrificing a pants size.

Chinese Porterhouse Pork Chops {recipe}

Growing up, pork chops were one of my least favorite family dinners.   Coated in Shake n Bake and cooked, and cooked until they were so firm a steak knife would bow as you sawed through them, it was one of the few meals I wouldn’t fight my brother for seconds on.  They ranked only slightly higher than hobo dinners, yet, just like those horrid foil packets of sliced kielbasa and mushy vegetables I dreaded, the chops required a vat of Ranch dressing to make them swallowable.   Of course, this was before the USDA revised the temperature guidelines for cooking pork.  The new rule-of-thumb is 145 degrees and 3 minutes resting time, which results in one juicy, tender chop.  Voilà:

hoisin pork chop 2

Speaking of revisions, did you know pork cuts recently underwent a renaming process?  I had no idea, until I started searching for this month’s North Carolina Pork Council Blog Network featured cut of pork:  the Porterhouse Chop, formerly known as the pork loin chop.  I found this handy reference image on the Pork Be Inspired website:


For these chops, I was shooting for big, bold flavors and juicy meat — something a wee bit crazy to put the chops of my childhood to shame. (more…)