Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is very simple—every month, I choose a recipe. You can do it, and you email me a picture. At the end of the month, I randomly select a winner to receive a prize.
I love the sense of community that comes from so many people cooking a recipe every month. We are starting our July challenge today with our new one potato salad recipe, and I hope you can join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose a seasonal recipe. Sign up for our email list so you know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com at the end of the month. This time, the deadline is July 31!
- For a bonus entry, leave a comment (include your first and last name) in the challenge recipe blog post after you submit your photo.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $200 Whole Foods Gift Card!
At the end of the month, I’ll randomly pick a winner and post all the photos. This time, we are giving away a $200 Whole Foods Gift Card.
I grew up in the Midwest, so creamy potato salad was a childhood cooking staple. Honestly, it’s not my favorite, but a few summers ago, when I had a surplus of potatoes from our CSA, I started riffing on it. Turns out I love potato salad! But if it is…
- Very tangy – I added chopped dill pickles to it potato salad recipe and use pickle brine in the dressing.
- Super creamy – Lightly mash the potatoes to give this salad the MOST creamy texture.
- Full of delicious flavor – Fresh dill, chives, garlic, and celery give it a kick.
If you’re a potato salad skeptic, this is it potato salad recipe maybe you too will become a convert! It will be a perfect side dish for anything BBQ o cooking this month.
To make it vegan, use vegan mayo and skip the boiled eggs.
Enter the July Challenge
Want to enter? Here’s what you need to do:
- Do my potato salad recipe sometime in July.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by July 31.
- For a bonus entry, leave a comment at potato salad blog post after you submit 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 with your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out the recipe next month!
I’ll pick a winner and share all your photos in early August.
Last month’s recipe
Last month’s recipe was ours chickpea salad. A delicious lunch or healthy side dish, it’s full of fresh herbs, summer vegetables, olives, and pickled onions. So many of you made this one for you! Here are a few twists that caught my eye:
- Yurika served the salad over romaine, red cabbage, and arugula.
- Nicole adds it to shawarma bowls.
- Morgen piled it on a baked sweet potato.
- Miranda added feta and tofu.
- Jennifer mixed with avocado.
I hope you continue to enjoy this recipe throughout the season. Here are your photos:
And congratulations to Katherine, our winner:
To Recap
Join the July Cooking Club Challenge by…
- Making my potato salad sometime in July.
- Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by July 31.
- Leaving a comment on potato salad blog post for the bonus entry after you submit 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 with your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
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