Love & Lemons Cooking Club – July!

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 super simple—each month, I choose a recipe. You make it, and you email me a photo. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our July challenge today with our new potato salad recipe, and I hope you’ll join in the fun. Here’s how it works:

The Prize: A $200 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and post all of the photos. This time, we’re giving away a $200 Whole Foods Gift Card.

July’s Recipe: Potato Salad

I grew up in the Midwest, so creamy potato salad was a childhood cookout staple. To be honest, it was never my favorite, but a few summers ago, when I had an overload of potatoes from our CSA, I started riffing on it. Turns out, I love potato salad! But only if it’s…

1. Extra-tangy – I add chopped dill pickles to this potato salad recipe and use pickle brine in the dressing.
2. Super creamy – Lightly mash the potatoes to give this salad the BEST creamy texture.
3. Packed with savory flavor – Fresh dill, chives, garlic, and celery give it quite a kick.

If you’re a potato salad skeptic, this potato salad recipe might make you a convert too! It would be a perfect side dish for any BBQ or cookout this month.

To make it vegan, use vegan mayo and skip the hard-boiled eggs.

Last Month’s Recipe

Last month’s recipe was our chickpea salad. A delicious lunch or healthy side dish, it’s packed with fresh herbs, summer veggies, olives, and pickled onions. So many of you made this one your own! Here are a few twists that caught my eye:

• Yurika served the salad over romaine, red cabbage, and arugula.
• Nicole added it to shawarma bowls.
• Morgen piled it on a baked sweet potato.
• Miranda added feta and tofu.
• Jennifer mixed in avocado.

I hope you continue enjoying this recipe all season long. Here are your photos:

And congrats to Katherine, our winner:

To Recap

Enter the July Cooking Club Challenge by…

1. Making my potato salad sometime in July.
2. Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by July 31.
3. Leaving a comment on the potato salad blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
4. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!