Classic Yellow Celery & Egg Potato Salad
By Andrea McGurran
Published 14 April 2026
This Classic Yellow Celery & Egg Potato Salad is a delightful blend of creamy potatoes, crunchy celery, and tangy mustard. Perfect for picnics or as a side dish. Servings: 4 Preparation Time: 15 minutes Cooking Time: 15 minutes Ingredients: 4 large eggs 500 g potatoes 2 celery sticks 1/2 cup mayonnaise 2 tbsp. yellow mustard 1/4 cup sweet pickles chopped 1/4 cup red onion, finely chopped salt and pepper to taste Ingredients: Place the whole potatoes in a large pot, cover them with water, and boil over medium heat until tender, about 15 minutes. Let cool, then peel and dice. While the potatoes are boiling, place the eggs in a separate saucepan, cover with water, bring to a boil, then reduce heat and simmer for 10 minutes. Cool under cold water, peel, and chop. In a large bowl, combine the diced potatoes, chopped eggs, celery, sweet pickles, and red onion. In a small bowl, whisk together mayonnaise, mustard, salt, and pepper. Pour the dressing over the potato mixture, toss gently to coat all ingredients evenly. Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to blend. Tips: For added flavor, consider adding a teaspoon of apple cider vinegar to the dressing. You can also use dill pickles for a different taste profile.
Mediterranean Feta Potato Salad
By Andrea McGurran
Published 14 April 2026
A refreshing and zesty potato salad with a Mediterranean twist. Perfect for a summer picnic or a flavorful side dish for any meal. Servings: 4 Preparation Time: 10 minutes Cooking Time: 20 minutes Ingredients: 4 medium potatoes, peeled and diced 2 cloves of garlic, minced 1/4 cup fresh mint leaves, chopped 1/3 cup of extra virgin olive oil 1 cup cherry tomatoes, halved 1/4 cup lemon juice 1 cup crumbled feta cheese 1 finely chopped red onion salt and pepper to taste Method: Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and allow them to cool slightly. In a large mixing bowl, whisk together olive oil, lemon juice, and minced garlic to create the dressing. Add the cooled potatoes to the dressing and toss gently to coat. Fold in the cherry tomatoes and crumbled feta cheese, mixing thoroughly. Add the chopped mint leaves, and season with salt and pepper to taste. Toss everything together until well combined. Serve immediately or refrigerate for an hour to allow flavors to meld. Tips: For extra flavor, grill the potatoes instead of boiling them before adding them to the salad. You can also add a sprinkle of oregano for added Mediterranean flair. Serving Suggestion: Pair this salad with grilled chicken or fish for a complete meal.
Fresh Garden Medley Salad with Mediterranean
Vinaigrette
By Andrea McGurran
Published 4 May 2026
Crisp greens, juicy tomatoes, peppery radishes, and sweet bell pepper ribbons blend beautifully in Fresh Garden Medley Salad with Mediterranean Vinaigrette. A tangy, herb forward vinaigrette of olive oil, red wine vinegar, and oregano creates a flavor that’s light yet layered — ideal for any season. Serves: 2 to 3 Preparation Time: 15 minutes Ingredients: For the Salad: •3 cups mixed leafy greens (romaine, red leaf, or young spinach) •1 cup cherry tomatoes, halved (use mixed colors for contrast) •½ cup cucumber, thinly sliced •½ red bell pepper, cut into thin strips •4 radishes, thinly sliced •¼ cup fresh basil leaves •Sea salt and black pepper, to taste For the Mediterranean Vinaigrette: •3 tablespoons extra virgin olive oil •1 tablespoon red wine vinegar •½ teaspoon Dijon mustard •½ teaspoon dried oregano (or 1 teaspoon fresh finely chopped) •1 small garlic clove, finely minced •½ teaspoon honey (or a drop of agave) to balance acidity •Salt and freshly ground black pepper, to taste Instructions: 1.Prepare the vegetables - Layer the leafy greens in a wide serving bowl or platter. Arrange the cucumbers, bell peppers, radishes, and cherry tomatoes attractively on top. 2.Whisk the vinaigrette - In a small bowl, combine red wine vinegar, mustard, oregano, garlic, and honey. Slowly whisk in olive oil until emulsified. Season to taste with salt and pepper. 3.Combine and serve - Drizzle the vinaigrette evenly over the salad just before serving. Toss gently to coat for a well dressed look. 4.Finish beautifully - Add a few whole basil or oregano sprigs for a fresh garnish. Serve immediately. Serving Suggestion: Top with crumbled feta, grilled shrimp, or chickpeas for a heartier Mediterranean entrée. Pair with a chilled glass of white wine or sparkling water with lemon. Editorial Note: Andrea McGurran’s Fresh Garden Medley with Mediterranean Vinaigrette brings together color, crunch, and sun bright flavor. It’s the taste of the Mediterranean coastline, captured simply and elegantly in one bowl.