This Yogurt-Chive Potato Salad is a creamy, mayo-free update on a classic. It’s a make-ahead summertime side dish that travels well and is loved by all.

For most of my life, potato salads were simply not my thing. At gatherings, I’d skip the mayo-dressed dish, passed over for other, more desirable salads such as broccoli or spinach. If I ventured into the world of potato salad, it was usually this grilled sweet potato salad topped with goat cheese.

My appreciation for potato salads developed when I ditched the mayonnaise and started using Greek-style yogourt, instead. No sweet relish, either, but a fine dice of dill pickles and all the fresh garden herbs around. Now, I crave this side dish all summer long, especially for picnics or alongside barbecue.

I never really used a recipe, but friends started asking for one when I’d bring the salad to a pot-luck. Eventually I wrote down what became Yogurt-Chive Potato Salad and today I’m sharing it with you! Read on for the recipe, as well as a photo recap of my cookbook club on beautiful Cape Breton Island.

Recipe ideas for easy salads that are great for the holiday season and beyond.

Happy December.

Over the weekend we ushered in the holidays by dragging a seven-foot pine tree through the front door and then sitting down to our first Tourtière of the season.

Like the tree-trimming-tourtière feast, most of our family traditions happen around the table at Christmastime. This year won’t be any different, we’ll merely be a few less people and throwing a few less parties.

Since it will be just us, I’m involving the kiddos in much of the meal planning. If someone wants a lasagne on the 24th, so be it. We’re not bound by tradition. So lists are being made of our holiday baking projects and I’m stocking the pantry.

Included in the planning is a solid round-up of fantastic salads for the holiday season. A balanced diet is so important, especially this time of year.

A round-up of summer salad ideas from pasta to potato and everything in between.

Please indulge me as I serve up yet another post on salads. I promise this will be the last one for a while as we’re moving on to camping content for July.

I’m here to show you that salad doesn’t have to be boring. For instance, we’re going to talk about grilled salads, grain salads and great green salads. The works!

There are dozens of ways to get your daily veggies in summer. Every day I eat a different salad and it’s the way to go during these hot months. Read on for the recipe round-up.

With a recent heat wave that melted us over the summer solstice, our garden greens are growing with a vengeance.

I’m harvesting young lettuce, spinach, baby kale and radishes from my yard, and loving the new chard and arugula from local growers. It’s that time of year when we can barely keep up with the salad greens.

Maybe you’ve got a constant supply from your CSA box or your own garden is prolific. Either way, we could all use some fresh inspiration for serving up leafy greens.

Today’s recipe is a wilted mixed greens salad with a warm bacon vinaigrette. Yes! It also features that delicious flavour combination of spinach + egg + bacon that is such a classic. Read on for the recipe and an introduction to the Jubilee cookbook.

Loaded with grilled vegetables, cherry tomatoes and cannellini beans, this antipasto pasta salad is the picnic dish you need this summer.

Picnic season is here to stay; can we send up a collective “Thank goodness“? I love the family dinner table and all, but after months of self-isolating, it’s a relief to change up the view.

Whether we’ve journeyed to a nearby beach or settled on our dock, dinner al fresco is always far more fun. And on those days when it’s too hot to cook, a hearty pasta salad and a refreshing drink is all we need to be happy.

Hit the jump for today’s veggie-forward salad recipe and a little more picnic inspiration for the season.