Enter the Love & Lemons Cooking Club Challenge this month! See below for details.
Our Cooking Club is a fun way to celebrate the love and lemon reader community. The concept is very simple, we choose a recipe every month.you succeed and you Please send me the email photograph. At the end of the month, we will randomly select one winner to receive the prize.
I love the sense of community that comes from having so many people making one recipe each month. Starting today he starts his July challenge with a new potato salad recipe. Please join us. Here’s how it works:
Join the Love & Lemon Cooking Club
- Choose one seasonal recipe each month. Join our email list and we’ll let you know as soon as we share our monthly recipes.
- Let’s make that recipe by the end of this month.
- Please send the photo to LoveAndLemonsCookingClub@gmail.com by the end of the month. This deadline is July 31st!
- For bonus entries, leave a comment (Please include your first and last name) After submitting your photo, post it in our Challenge Recipes blog post.
- Post your photo on Instagram with the tag to win another bonus entry @loveandlemons and #love and lemon cooking club.
Prize: $200 Whole Foods Gift Card!
We will randomly pick a winner at the end of the month and post all the photos. This time, we will present $200 Whole Foods gift card.
I grew up in the Midwest, so creamy potato salad was a staple of my childhood eating out. It was never my favorite, to be honest, but I started riffing on it a few summers ago when I ate too many potatoes from CSA. I actually love potato salad! But only if it was…
- spicy – I use chopped dill pickles in this potato salad recipe Soak the dressing in salt water.
- super creamy – Lightly mash the potatoes to give this salad the best creamy texture.
- full of umami – Fresh dill, chives, garlic and celery add a nice kick.
If you’re skeptical about potato salad, this potato salad recipe might convert you too! It’s the perfect side dish for your barbecue or cookout this month.
To make it vegan, Use vegan mayonnaise and omit boiled eggs.
Join the July Challenge
do you want to enter? What you need to do is:
- Try making a potato salad recipe in July.
- Please send the photo to LoveAndLemonsCookingClub@gmail.com By July 31st.
- If you would like a bonus entry, please leave a comment on the Potato Salad blog post after submitting your photo. (1 Photo Entry and 1 Bonus Entry per person – Please leave your first and last name in the comments so we can match your posted photo. )
- Post your photo on Instagram with the tag to win another bonus entry @loveandlemons and #love and lemon cooking club.
- Sign up for our email list to check out next month’s recipes.
We will randomly select a winner and share all photos in early August.
Last month’s recipe
Last month’s recipe was chickpea salad. Filled with fresh herbs, summer vegetables, olives and pickled onions for a delicious lunch or healthy side dish. Many have made this their own! Here are some twists that caught my eye.
- Yurika served a salad on top of romaine, red cabbage and arugula.
- Nicole added it to the shawarma bowl.
- Morgen layered it on top of the baked potato.
- Miranda added feta cheese and tofu.
- Jennifer mixed with avocado.
I hope you continue to enjoy this recipe regardless of the season. Here is your photo:
And congratulations to the winner Katherine:
To summarize
To enter the July Cooking Club Challenge…
- I will make potato salad in July.
- Sending that photo LoveAndLemonsCookingClub@gmail.com By July 31st.
- After submitting your photo, leave a comment on our Potato Salad blog post for a bonus entry. (1 Photo Entry and 1 Bonus Entry per person – Please leave your first and last name in the comments so we can match your posted photo. )
- Post your photo on Instagram with the tag to win another bonus entry @loveandlemons and #love and lemon cooking club.
Happy cooking!
