Join the Love & Lemons Cooking Club Challenge this month! Participation is easy and one lucky winner will receive a prize. Below you will find all the details.
Our Cooking Club is a fun way to celebrate the Love & Lemons reader community. The concept is super simple: I choose a recipe every month. You can do it and email me a photo. At the end of the month, I will randomly select a winner who will receive a prize.
I love the sense of community that comes from having so many people cook a recipe each month. Today we are starting our July challenge with our new potato salad recipe and I hope you will join us. This is how it works:
Join the Love & Lemons Cooking Club
- Every month I choose a seasonal recipe. Join our email list to be notified when I share the recipe of the month.
- Make this recipe throughout the month.
- Send a picture of it to [email protected] by the end of the month. This time the deadline is July 31st!
- Leave a comment for a bonus entry (Enter your first and last name) on the challenge recipe blog post after submitting your photo.
- For another bonus entry, post your photo on Instagram and tag it @loveandlemons And #loveandlemonscookingclub.
The Prize: A $200 Whole Foods Gift Card!
At the end of the month I will randomly select a winner and post all the photos. This time we are giving away one $200 Whole Foods Gift Card.
I grew up in the Midwest, so creamy potato salad was a BBQ staple growing up. It’s never been my favorite to be honest, but when I had a surplus of potatoes from our CSA a few summers ago, I started tinkering with it. Turns out I love potato salad! But only if it…
- Extra spicy – I add chopped dill pickles to this potato salad recipe and use it Pour the brine into the dressing.
- Super creamy – Mash the potatoes lightly to give this salad the BEST creamy texture.
- Packed with savory flavor – Fresh dill, chives, garlic and celery give it the kick it needs.
If you’re a potato salad skeptic, this potato salad recipe might convert you too! It would be a perfect side dish for any barbecue or cookout this month.
To make it vegan Use vegan mayonnaise and omit the hard-boiled eggs.
Take the July Challenge
Would you like to participate? Here’s what you need to do:
- Making my potato salad recipe sometime in July.
- Send a picture of it to [email protected] by July 31st.
- To get a bonus entry, leave a comment on the Potato Salad blog post after submitting your photo. (One photo entry and one bonus entry per person – please leave your first and last name in your comment so I can match it to your photo entry.)
- For another bonus entry, post your photo on Instagram and tag it @loveandlemons And #loveandlemonscookingclub.
- Join our email list to hear about next month’s recipe!
I’ll pick a winner at random and share all of your photos in early August.
recipe from last month
Last month’s recipe was our Chickpea Salad. A delicious lunch or healthy side dish packed with fresh herbs, summer veggies, olives and pickled onions. So many of you have made this your own! Here are a few twists that caught my eye:
- Yurika served the salad with romaine lettuce, red cabbage and rocket.
- Nicole added it to Doner Bowls.
- Morning piled it on top of a baked sweet potato.
- Miranda added feta and tofu.
- Jennifer mixed in avocado.
I hope this recipe will bring you joy all season long. Here are your photos:
And congratulations to Katherine, our winner:
To recap:
Join the July Cooking Club Challenge by…
- Sometime in July I make my potato salad.
- Send a picture of it to [email protected] by July 31st.
- Leave a comment on the Potato Salad blog post to receive a bonus post after submitting your photo. (One photo entry and one bonus entry per person – please leave your first and last name in your comment so I can match it to your photo entry.)
- For another bonus entry, post your photo on Instagram and tag it @loveandlemons And #loveandlemonscookingclub.
Have fun cooking!