we’re gearing up for memorial day weekend over here, aka the unofficial start of summer! i’m still not sure how it works here in LA, but back where i grew up on the east coast, pools and beaches open this weekend, and you can reliably count on warm, sticky weather until about mid-september. it also marks grilling season! and even though it’s been chilly, cloudy, and sometimes rainy here in los angeles, frank bought a small grill which just feels like we’re making a bigger commitment to cooking at home on the weekends, while also settling into our space and making it more “us” since moving in over a year ago. i’m so excited about the grill though, and since it’s not charcoal, i feel more confident to get out there and use it myself. i’m already conjuring up a bunch of recipes, i’ll share them when i do!

but memorial day weekend is also the unofficial/official start to potato salad season. if you’re familiar with my site, then you know i have quite a few potato recipes on here. around this time last year i shared a recipe for these salty smashed potatoes, and since then i’ve made a few different iterations of them. my favorite being a smashed potato salad. this one’s kind of a deconstructed potato salad as the potatoes aren’t completely smothered in a sauce/dressing (although you could totally toss it all together), rather they’re drizzled with a punchy, creamy garlicky vinaigrette, and sprinkled with sharp but sweet pickled red onions. it is by far my favorite potato salad yet! the potatoes are perfectly crunchy on the outside, and velvety on the inside. and if you’re a fan of traditional german potato salad, then you will dig this vinaigrette - at its’ base is plant-based yogurt mixed with apple cider vinegar, good dijon, olive oil, and few other pantry staples that really bring everything together. it’s the perfect, perfect side dish to bring to a bbq, serve alongside your summer meals, and while they’re best when straight out of the oven, the whole dish does make for pretty delicious leftovers.

be on the lookout this sunday, i have an announcement that i’ll be sharing with you all that i’m pumped about! until then, make this potato salad! ;)


crispy smashed potatoes w/ garlicky yogurt vinaigrette & pickled onions | v & gf

print the recipe!

  • new potatoes or baby potatoes yield the creamiest smashed potato. if you can, try to find fresh potatoes at a local market or baby potatoes at your grocer.

  • i use avocado oil spray here and it makes all the difference in even crisping. brushing it on from a bottle will give the potatoes a bit of a different flavor profile and goes on a bit thicker. if you don’r have avocado oil spray, then i suggest using an olive oil spray.

  • if you are not opposed to dairy, simply substitute the plant based yogurt for greek yogurt.

  • both the pickled red onions and vinaigrette recipes make extra. i like using the extra onions on salads, to top tacos or fajitas, etc. the extra vinaigrette can be used as a dip for sliced veggies or roasted sweet potatoes, i’ve also used it in chicken salad which was so good!

| serves 4-6 |

  • salt

  • 2 pounds baby potatoes

  • avocado oil spray

  • flaky salt

  • roughly 1/4 cup pickled red onions (recipe below)

  • roughly 1/2-3/4 cup garlicky yogurt (recipe below)

  • 2 tablespoons chopped herbs (i favor a mix of chives, parsley, and dill)

pickled onions (makes extra)

  • 1 cup filtered water

  • 1/2 cup apple cider vinegar

  • 2 teaspoons sugar

  • 1 teaspoon fine salt

  • 1 small red onion, thinly sliced

garlicky yogurt vinaigrette (makes extra)

  • 1 cup plant-based unsweetened yogurt (i use kite hill greek-style unsweetened yogurt)

  • 1/4 cup extra virgin olive oil

  • 2-3 tablespoons apple cider vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons maple syrup

  • 1 clove garlic, grated over a microplane or minced

  • fine salt & fresh pepper


  1. to a large pot, add a fat pinch salt and the potatoes. cover the potatoes with water, and bring to a boil. cover, and lower heat to a simmer. let the potatoes cook until tender when pierced with a sharp knife, about 15 minutes. drain potatoes and let them cool until ready to handle.

  2. preheat oven to 450°F and prepare 2 baking sheet with parchment paper, and spray each one with a thin coating of avocado oil. one by one, place the potatoes on the baking sheets, and using the bottom of a large glass, press down lightly and smash them. repeat with all the potatoes. spray the tops and sides with more avocado oil, and sprinkle with flaky sea salt. cook for roughly 20 minutes, until tops are lightly golden, then flip the potatoes over. place back in the oven and cook for another 10-15 minutes, until edges are golden and crispy. remove from oven and let cool for roughly 10 minutes.

  3. place potatoes on a large platter or a large shallow bowl. drizzle over the garlicky yogurt vinaigrette, and add the pickled onions. if you want, give everything a light toss, just to cover the potatoes (add more vinaigrette, if needed), and top with the chopped herbs. serve immediately.

  4. make the pickled onions. in a bowl, whisk together the water, vinegar, sugar, and salt until everything has dissolved. place the sliced onions in a jar and cover with the pickling solution. cover with the lid and store in your refrigerator for up to 1 week.

  5. make the vinaigrette. in a large bowl, whisk together the yogurt, oil, vinegar, mustard, maple syrup, and garlic. season with salt and pepper. taste and adjust if necessary. vinaigrette can be stored in an airtight container in the fridge for up to 1 week.

more potato recipes:

roasted fingerling potato salad w/ romesco sauce & herby black quinoa

roasted fingerling potato salad w/ romesco sauce & herby black quinoa

warm fingerling potatoes w/ garlic -turmeric sauce

warm fingerling potatoes w/ garlic -turmeric sauce

salty smashed potatoes w/ harissa yogurt

salty smashed potatoes w/ harissa yogurt

Vegan Caprese Salad (& A Giveaway!) by Lindsey | Dolly and Oatmeal

to say that the past few days have been an adventure would be an understatement!  friday evening our nephew, nico was born in LA!!!  we had been anticipating his arrival for over a week now, so when he finally made his arrival we were up late texting back and forth for any updates on how the little guy and his parents were doing!  my parents texted us a few photos of him in his little hospital hat all swaddled up in a blanket, his eyed closed, and his cheeks pink and puffy - we were, and are, forever smitten by him.  really, just too delicious for words.  

saturday was spent doing more of the same - waiting around for texts and photos to come in, any glimpse of that little babe!  thanks to the miracle of facetime, we were able to see his little face in real time, and hear some of his precious coos and cries. 

frank and i can't help but think about how this will be us in just a few more weeks. bringing our babe home from the hospital and living in those moments that i know are somewhere between being absolutely amazing, while simultaneously feeling completely delusional. and while i'm still in the phase of thinking that somehow all the baby prep will get done and we'll be somewhat ready for him, i have been thinking about how our dinner routine, among everything else in life, will forever change! 

so many people have said that batch-cooking and freezer meals are the way to go for when the baby comes, because you have zero time to make meals.  i'm not one for planning ahead (maybe you've realized that from the paragraph above), nor am i one for cooking ahead of time - at least when it comes to freezer meals.  and to be honest, we have a a junior refrigerator that's basically the size of my toe, and doesn't fit much at all.  but when i received kristin donnellly's new book, modern potluck the other week, and was flipping through some of her recipes, i thought that so many of them would totally work as big-batch cooking that could last all week - without having to freeze anything!  this book is perfect for everyone, but i found it potentially inspiring for new parents! the contents of the book include: snacks & dips, main course salads (so genuis!), 9x13-Inch pan casseroles, supporting-role salads (another favorite chapter!), baked & savory, and desserts.  besides the salad i'm sharing today, her middle eastern seven-layer salad is all that i'm thinking about, along with her spice-roasted carrots with lentils and yogurt, and her late-summer vegetable enchilada pie are all on my to-make list!  

*the giveaway: one reader will win a copy of kristin donnelly's, modern potluck, along with a chicago cutlery 8-inch chef kinife, AND a chicago cutlery woodworks 12x18-inch bamboo cutting board! (cutting board pictured below.)

*to enter : please leave a comment (with a working email address, please!) sharing what your favorite summer potluck meals are - ones you've made, or even ones you've eaten!  giveaway is open to US residents only (sorry overseas friends!), and will close august 9, 2016 at 5pm EST. good luck, everyone!   

***UPDATE - if you left a comment yesterday, August 2nd, please re-submit, as my comments section was not working.  the comments are up and running now, and i will see all entries!  thank you so much, and i'm sorry for any inconvenience this may have caused!

vegan caprese salad | v & gf

a vegan caprese was never in my vocabulary, nor did i know it was a thing!  but the beans here almost have a melty quality that totally lend themselves to a fresh mozzarella replacement!  the dish uses vegetables that are most ubiquitous this time of year: tomatoes and basil!  the flavor really comes from the stewed garlicky beans, and the sweet tomato juices from fresh summer tomatoes.  kristin includes lemongrass in the ingredient list, but i left it out because i couldn't get my hands on any.  i also added a few greens to my dish, as well as oregano blossoms for garnish. oh! and this dish, served on toast, A+!

from Kristin Donnelly's Modern Potluck

| serves 8-16 |

  • 4 (15 ounce) cans cannellini beans (or 6 cups cooked beans from about 2 1/2 cups dried) rinsed and drained
  • 4 garlic cloves
  • 2 bay leaves 
  • 1 tablespoon finely chopped lemongrass (from 1 stalk, optional)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • kosher salt and freshly ground black pepper
  • 4 pounds mixed ripe tomatoes, sliced into rounds or wedges
  • flaky salt, for garnish
  • basil leaves, torn, for garnish


  1. in a medium pot, combine the beans with the garlic and bay leaves. cover with water and simmer over medium-low heat until the beans lose some of the canned flavor, 15 to 20 minutes.  drain well and discard the garlic and bay leaves.
  2. in a bowl, gently toss the beans with the lemongrass and 1/4 cup olive oil; they will fall apart a bit and that's okay.  season generously with salt and a few grinds of pepper.
  3. spoon beans onto a platter and arrange the tomatoes on top.  drizzle with more olive oil and garnish with flaky sea salt, basil, and a few more grinds of pepper, then serve.

Kristin notes: the salad can be assembled prior to a potluck, as the tomato juices will flavor the beans. she prefers to add the basil just before serving to make sure it doesn't darken.  the salad can be refrigerated overnight.  bring to a cool room temperature for up to 2 hours before serving.

similar recipes:

pickled corn succotash salad

pickled corn succotash salad

chickpea tzatziki salad

chickpea tzatziki salad

sprouted quinoa & ramp sliders

sprouted quinoa & ramp sliders