Happy Fourth of July, everyone!
Every day I try and select a word that I focus on and today that word is, of course… FREEDOM. Freedom from negative thoughts and negative people. Freedom from doing things the same old way. Freedom to be who I want. Today I am celebrating with family and doing what most people do on the Fourth, go for a run, BBQ, cook, swim, talk, and relax. I will be explaining to my kids why we celebrate this holiday, and we will give thanks that we live in a free country. We’ll stay up late waiting for fireworks and spend 15 minutes watching the sky light up with colorful bouquets of light. There will be ooo’s and there will be ahhh’s and we will all be on the edge of our seats for the grand finale.
My Mom is bbq-ing some ribs, and making strawberry pie. I am bringing over a few sides, including this dish, Cilantro Lime Potato Salad. I took my word freedom seriously and decided to be free of traditional potato salad and do something different. The cilantro is fresh and peppery, the lime tangy, and the potatoes creamy. Pretty much a perfect trifecta.
here is what you’ll need
4-5 large organic russet potatoes
1 small red onion, minced
1 cup of cilantro
juice from 3 limes
1 cup of greek yogurt or sour cream
1/2 cup mayonaise
salt and pepper
- 4-5 large organic russet potatoes
- 1 small red onion minced
- 1 cup of fresh cilantro
- juice from 3 limes
- 1 cup of greek yogurt or sour cream
- ½ cup of mayo
- ½ avocado
- salt and pepper
- dash of cumin
- Wash, peel and dice potatoes and add them to a large pot of boiling water. Cook until soft about 15 minutes, drain and set aside. Meanwhile, place cilantro, yogurt, mayo, avocado, cumin, and lime juice in a food processor or blender and mix until smooth and creamy. While the potatoes are still warm add the dressing and minced onions. Mix well and serve. Can be refrigerated for up to 48 hours.