The path to food made fresh

Taste of Summer Potato Salad - July 4th, 2012

Angela Lopez - Friday, June 29, 2012

My heart is so full – my husband is home from Kuwait, we have family coming in for 4th of July festivities, and I feel I am purposely aligned with events and people in my life that bring me tremendous joy. One of the joys in my life is launching this website.


I’ve planned for so long, and have been busy collecting and developing recipes to share with you. I write for various publications on a regular basis, mostly freelance, and mostly food-related subjects. I also blog for other sites, but I’ve wanted a place to call “home” where I can house and archive these materials in one place. It truly delights me that you have joined me on this journey down the path to food made fresh. My hope is to give you more than a list of ingredients; I want to share stories and other elements that will make your mealtime extra special. I will work hard to be a good resource for you to turn to. I’m honored you are here. Thank you for making my dreams come true.

This 4th of July I can’t help but look forward to great times in the kitchen with my daughter, preparing for outdoor get-togethers. She makes this lovely potato salad that we get lots of requests for from family and friends. The lemon zest and herbs give it a fresh, summery taste. I usually grow parsley and dill outdoors because they withstand our cold winter months. But it is equally rewarding to grow a windowsill herb garden; I recently saw a complete kit at the local dollar store for a couple of bucks. If you are not accustomed to using fresh herbs in your cooking, it’s worth trying. And if you are not interested in growing them, there are many varieties available in the produce section at the larger grocery stores. Fresh herbs can give just about any dish a clean, crisp taste. So, think about which recipes you would like to add them to for a fresh twist. I hope you enjoy lots of warm weather get-togethers with your family and friends. Enjoy food made fresh!


Taste of Summer Potato Salad

3 pounds baby, red potatoes
3 tablespoons rice vinegar (or other light vinegar)
Salt and pepper to taste
3/4 cup mayonnaise (I like a good light mayo)
3 green onions, thinly sliced
1 celery stalk, diced into small pieces
1/4 cup flat leaf, Italian parsley, chopped
2 tablespoons fresh dill, chopped
1 1/2 teaspoons fresh lemon zest


Cut potatoes into quarters and cook with enough water to cover. Bring to a boil, then reduce heat to a simmer and continue cooking for approximately 20 minutes or until potatoes are tender. Drain water and let potatoes cool. Sprinkle cooled potatoes with vinegar, salt, and pepper. Fold in remaining ingredients coating well with mayo. Makes approximately 8 servings. Note:  For a slight difference in taste use a mixture of mayo and light sour cream.

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