Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Jumbo lump crabmeat is an investment, one to be treasured. Which is precisely why I choose minimal ingredients to pair with the succulent meat. Breadcrumbs and mayonnaise act as a binder, while a few spices bring a little kick. We finish with a sprinkling of fresh snipped chives.

How to Make Crab Cake Balls

These appetizers have just a few ingredients – lump crab, bread or cracker crumbs, chives, cajun seasoning, dry yellow mustard and mayonnaise as a binder.

Pan browned in a little butter and served with a side of Homemade Remoulade Sauce.

These crab stuffed nuggets take me back to sunny beach vacations, where fresh seafood is abundant. There’s something about the salty air, toes in the sand, warm breezes that makes us crave these delicacies of the sea.

Here are a few of my favorite seafood appetizers.

Classic Shrimp Cocktail

Scallops Wrapped in Bacon

Bang Bang Shrimp

Pan Seared Sea Scallops

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Crab Cake Balls

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Course Appetizer

Cuisine Seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 8 ounces lump crabmeat
• 1/4 cup panko breadcrumbs (GF for Gluten Free version)
• 1 Tablespoon snipped fresh chives
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon dry yellow mustard
• 2 Tablespoons mayonnaise
• 2 Tablespoons butter for pan frying
• Remoulade Sauce see recipe link in post

Instructions

• Combine all ingredients. Form into 1-inch balls. Gently pan brown in melted butter over medium heat until golden on all sides. Serve with Remoulade sauce.

The post Crab Cake Balls {with Remoulade Sauce} appeared first on Lemony Thyme.

I’m certain every “authentic” Remoulade Sauce is slightly different.

Mayonnaise is the primary ingredient in this flavorful kicked up condiment. It’s believed that remoulade sauce originated in France and is derived from the word ramolas which means horseradish. One of the key flavor components in this mayonnaise based sauce.

My husband is from New Orleans and he’s certain this Louisiana version pairs perfectly with his favorite Shrimp Po’ Boys.

There is also a French version of remoulade which is very similar but often includes anchovy paste in place of creole mustard.

Comeback Sauce is also a kind of mayonnaise based remoulade but typically includes ketchup in place of hot sauce.

Since we’re talking about sauces – check out these Homemade Fry Sauce recipes. There’s nothing like dunking crispy oven fries into a trio of sauces!

We made this sauce to go with our Crab Cake Balls. Trust me you’ll want to dunk these delightful nuggets into this punchy sauce! We also serve remoulade sauce with our Classic Crab Cakes and Fried Shrimp Po’Boys.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Remoulade Sauce

This slightly spicy, super creamy Remoulade Sauce is the perfect pairing for crab cakes, fried fish or shrimp, po' boys, or even fried pickles

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon dill relish
• 1 clove garlic minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon paprika
• 1/2 teaspoon cajun seasoning

Instructions

• Combine all ingredients in a bowl. Chill.

The post Homemade Remoulade Sauce appeared first on Lemony Thyme.

I took yesterday off from work to cook.  That was the sole purpose of my day and I was in heaven.  I’ve shared often that my work family loves to eat.  In fact, everyone either loves to eat or loves to cook (or both).  Which makes for some great special occasion spreads.  Today we celebrated Mardi Gras with a giant pot of Chili Gumbo and a platter of Mardi Gras Wings.  It was a good day.

I was a bit nervous at the thought of making gumbo.  I had some true Cajuns to feed and by no means wanted to compete with what they grew up on.  That would require making roux, from ingredients not already in my pantry (fee-lee, fii-lee, fo)…which would inevitably require me to leave my house and my pj’s.  Remember, I took the day off to avoid such things.

So instead I first sought out a gumbo recipe that would utilize some of the pounds and pounds of Andouille sausage in my freezer.  Long story short, we helped rescue a Trader Joe’s freezer truck filled with bacon and sausage.  It was the least we could do.

So while looking for a recipe that didn’t require file powder, I stumbled upon this beauty for Chili Gumbo.  Great flavor combinations that came together easily.  I highly recommend this recipe, which got a thumbs up today from my work family.

Did I mention I was cooking to feed my entire work family?  The Chili Gumbo recipe listed below is doubled from the original and easily fed twenty people.

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Chili Gumbo

Prep Time 1 hour hour 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 20

Author adapted from Abbie Argersi via Food52

Ingredients

• 1/2 cup all-purpose flour
• 3 dried Guajillo chilis
• 1 dark beer
• 30 ounces Chicken Andouille Sausage or favorite
• 2 Tbl. olive oil
• 3 Tbl. ground cumin
• 2 lbs. ground beef
• 2 onions diced (about 4 cups)
• 4-5 jalapeno peppers diced (about 1 1/2 cups)
• 4 celery ribs diced (about 2 cups)
• 1/3 cup vegetable oil
• 4 Tbl. chili powder
• 1 30- ounce can diced tomatoes
• 1 14.5- ounce can diced tomatoes
• 3-4 cups beef broth
• 3 Tbl. red wine vinegar
• 3-4 Tbl. Cajun seasoning according to taste

Instructions

• Preheat oven to 350 degrees. Place flour in a baking dish. Bake for 1 to 1 1/2 hours until golden brown, stirring every 20 minutes.
• Meanwhile, remove stems and seeds from dried peppers and chop them fine. Place in bowl and pour in beer. Set aside.
• In a large skillet place Andouille sausage in one-inch of water. Heat over medium heat, turning once until water evaporates. Remove sausage and slice them. Brown them in oil then remove from the pan. Add cumin to pan and toast for one minute before adding ground beef. Season beef with salt & pepper and brown. Remove from pan and reserve with Andouille.
• Add the onions to the pan and cook them for 5 minutes. Add in celery, jalapenos and garlic; cook mixture until just softened. Add the vegetable oil, toasted flour and chili powder; stir for 3-4 minutes.
• Add in diced tomatoes, chilis and beer, and cooked meats with their juices. Add 3 cups of beef broth, red wine vinegar and 3 Tbl. Cajun seasoning (or more to taste). Simmer for at least 30 minutes. If too thick, add additional cup of beef broth.
• Serve with cooked white rice, lime wedges, fresh cilantro, and Louisiana Hot Sauce

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I tried to publish this recipe last night but I was struggling and grasping for words.  Not that Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon} is complicated or difficult to explain, it’s just that I made it for some friends of mine who frankly have been to hell and back over the past six weeks.  Preparing this dish evoked emotion, something I feel has been lacking as of late in my cooking and subsequent blog posts.

Last night I closed my laptop in frustration and went to bed.  Below is the paragraph that greeted me this morning.  I decided to share it unedited in it’s disjointed glory.  It’s a quick glimpse at what whirls around in the brain at times.

I have started typing this post four seven times before closing abruptly without saving.  As of late I’ve taken the easy way out when it’s come to blogging.  My recipe shares have been  I’m struggling with whether to simply share a recipe for roasted sweet potato & butternut squash and leave it at that.  Or whether I let the emotion  I was looking for a comforting side dish to go nicely with Mardi Gras Chicken.

Six weeks ago today I got a call from my close friend and co-worker Tammy.  “Chris has been diagnosed with aggressive leukemia, we are on our way to Northside Hospital for a possible emergency bone marrow transplant.”

The world stood still.  Just one week before, Tammy’s husband Chris wasn’t feeling well and went in for blood work.  He went from living his day to day life…to grasping for life in the blink of an eye.  Cancer sucks!  What this family has endured over the past 45 days is unimaginable to those who’ve never crossed paths with cancer.  Weeks in the hospital having your blood stream broken down by chemotherapy so that it can be rebuilt, only to begin all over again and again and again.  The process is ruthless, because that’s what it takes to win the battle against cancer.

With 110% support and care from his wife and family, this week Chris found out he is in remission!!  They still have a long road ahead of them with continued daily trips to the clinic, scheduled rounds of chemo and all the brutal side effects, but now they know that the treatment is working.

With Chris’ permission I’m sharing two of my favorite pieces of his art work.  Chris took up figurine painting as a hobby a couple years ago.  He has a passion for painting, small scale painting.  This first guy, The Samurai, stands about 3-inches tall.  The detail is amazing and done entirely freehand.

Chris is partial to painting figurines, but there’s just something about this gal “Gusty” that draws me in.  There are so many more stunning pieces of his work I could share.  I’m hoping he’ll set up a website of his own, as soon as he finds that spare time again ;)

Back to Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon}.  I was making dinner to deliver to Tammy & Chris.  I had already settled on Whole Roasted Mardi Gras Chicken.

You see you can take the Cajun out of Louisiana (and move him to Atlanta) but you can’t take Louisiana out of the Cajun.  I hoped Chris would love this chicken as much as we do.  But I needed a side dish, that was diabetic friendly and had a little Cajun kick.  The combination of the sweet potatoes, butternut squash, and sweet onion with the savory from the bacon and crispy sage was pretty special.  Adding a nice pinch of Cajun seasoning made it extra special.

It was about dinner time last night when I got a call from Tammy that began “You know how much I love you don’t you….”  Part of my struggle to write this post was thinking back to when my dad passed away and later my mom.  We learned as a family then that for some people (I actually think many) it’s very difficult to ‘know’ what to do for someone in need.  Being unsure of their circumstances, fearing that we’ll intrude, or simply not knowing what to say to someone who is facing the unthinkable is often enough to keep us away.

Over the year’s I’ve learned that you don’t have to say or do anything specific, just be there.  Whether it be via a phone call, a quiet visit, or simply laying a basket of baked goods at their door….let them know that you are thinking about them.  And by all means hug their neck when you see them.  That’s how we Share the Love.

Hogs ‘n Fishes Tammy & Chris.  Keep kicking cancer’s butt!!

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Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon}

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 medium sweet potatoes
• 1 medium butternut squash
• 1 tsp. olive oil
• 1 large sweet onion diced
• 4 strips bacon
• 8-10 fresh sage leaves
• 1 tsp. Cajun seasoning or to taste

Instructions

• Preheat oven to 400 degrees. Wrap sweet potatoes in foil and place on a shallow baking sheet. Slice butternut squash in half lengthwise and scoop out seeds. Drizzle cavity with a little olive oil and place cavity side up on same baking sheet.
• Bake for 45 minutes or until potatoes and squash are fork tender. Allow to cool for 10 minutes. Then peel and cut into bite-sized cubes.
• Meanwhile, cook bacon until crispy and remove to drain on paper towels. Add sage leaves to bacon drippings and cook until crispy, about 5 minutes. Remove to drain. Add diced onion to pan and cook until tender.
• Add diced sweet potato, butternut squash and 1/2 tsp. of Cajun seasoning to pan. Cook over medium high heat, turn frequently so all the flavors combine. Taste for seasoning and add as needed. Top with crispy bacon and sage leaves.

You knew I wouldn’t be able to resist sharing one more piece from Chris, one of his personal favorites.  Geisha stands about 4-inches tall.

My heart is bursting right now.  As of, February 11, 2015 My Cancer Kicking Warrior Chris has officially been declared IN REMIISSION.  Whoa.  We are all a bit speechless.  We never doubted, but cancer.  Cancer.

Fast forward. Chris is a figure painter. He paints within the realms of Masters.  And holds his own. This weekend, as he celebrated his first weekend back from that whole shitty cancer experience…he entered the annual Atlanta Show like nothing, in the past six months, has gotten in his way. And took home GOLD for Samurai Warrior and a special honor for his display of hope, courage, and joy.

The post Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon} appeared first on Lemony Thyme.

Cajun Corn Chowder.

We celebrated Mardi Gras with a Fat Tuesday Party at the office today.  Did you know Mardi Gras means “Fat Tuesday” in French?  Yep.  Here are a few more Mardi Gras Fun Facts that I learned today.

I’ve shared before that I work with 35 of my favorite people.  We work hard and play hard and rarely miss an opportunity to throw a party.  Today was a no-brainer.  Tomorrow we’ll be breaking in our new work out room as we burn off the Fat Tuesday calories.

Here’s how I put this Cajun Corn Chowder together.  The key is fresh corn on the cob.  Even if it was grown in Florida instead of your back yard, go ahead and buy some fresh cobs.  It really makes a difference.

Bring a big pot of water to boil.  Add in your shucked corn (I also threw in my potatoes) and boil for 10 minutes.  Remove corn and allow to cool slightly before cutting off the kernels.  Don’t stop there.  Turn your knife around and using the back edge scrape down each cob extracting even more of the yummy milky corn goodness.  Remove the potatoes when then are tender but not over done.  Stick a fork in each one, if it can stay on the fork for 2 seconds before falling off, they’re perfect.

See recipe below for the next three steps to Cajun Corn Chowder love.  Just 30 minutes away from bowls of comfort.

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Cajun Corn Chower

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 5 ears of corn
• 7 small Yukon gold potatoes or 2 bakers about 1 1/2 lbs. total
• 6 strips diced bacon
• 2 Tbl. butter
• 1 large onion diced
• 2 garlic cloves minced
• 1/2 tsp. ground thyme
• 1/2 tsp. Old Bay Seasoning
• 1/2 tsp. Cajun seasoning
• sea salt & freshly cracked pepper to taste
• 3 Tbl. flour
• 3 cups milk & 2 cup cream or vice versa

Instructions

• Boil corn and potatoes until potatoes are fork tender, about 10 minutes.
• Once corn has cooled enough to handle, cut kernels off cob. Then also scrape the cobs with the back of the knife to further remove the golden goodness. Peel and dice potatoes; reserve.
• In Dutch oven, brown bacon and remove, leaving 1 Tbl. bacon drippings. Add butter to pan and saute onion until tender.
• Then add garlic, thyme, seasonings, diced potatoes, and corn.
• Dust with flour, then cook over medium heat for another minute. Add milk, cream and crumbled browned bacon. Bring to gentle boil; reduce heat and simmer for 5 minutes.

Here are some pictures from our Mardi Gras Party today.  Good food, great company.

Cajun Crab Dip.

Red Beans & Rice with Smoked Sausage.

Cajun Fettuccini Alfredo with Chicken & Broccoli.  

Mardi Gras Oreo Truffles.

A Giant King Cake.  Hand delivered from New Orleans.

The Mardi Gras Spread.

And the Mardi Gras Gang!!  Love this group.

The post Cajun Corn Chowder {Fat Tuesday Mardi Gras Celebration} appeared first on Lemony Thyme.

I had such fun making our Low-Country Boil Skewers that I thought we’d try a new twist.  Meet Cajun Jambalaya Skewers.

Since I’ve read that no two Jambalaya recipes are the same, I took some liberties with the ingredients.  Don’t think authentic.  Instead think fun and flavorful.

We have okra, dipped in corn meal and ‘scrambled’ in a little oil until golden brown and tender.

Baby new potatoes, boiled until fork tender, then split and pan seared to get a nice crispy edge.

Spicy smoked sausage, such as Andouille, is a must.

For fun we made hush puppies (cornmeal fritters) and added them to our skewers.

Then came the nice juicy shrimp, which took a quick swim in a little Old Bay seasoned water before joining the skewer team.

And lastly tender chicken pieces, that have hung out in Cajun marinade for a bit, then pan fried with the smoked sausage until cooked through.

We alternated the ingredients on bamboo skewers and served our Cajun Jambalaya Skewers with Buffalo Sauce.  These were a super fun appetizer and who doesn’t love food on a stick (frees up your second hand for oh say something icy cold).

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Cajun Jambalaya Skewers

Course Appetizer

Servings 6

Author inspired by Matt Armendariz

Ingredients

• For skewers…
• 12 oz boneless skinless chicken breast cut into 1 1/2-inch cubes
• 1/2 lb. large shrimp peeled & deveined tails left on
• 1 tsp. Old Bay seasoning
• 1 smoked sausage cut into 1 1/2-inch slices
• 6 new potatoes boiled
• 3 okra pods sliced about 1/2-inch thick
• 1/4 cup cornmeal
• 2 Tbl. canola oil for frying

For Cajun marinade…

• 1/4 cup olive oil
• 2 Tbl. Cajun seasoning
• 1 tsp. black pepper

For hushpuppies…

• 1 pkg Jiffy corn muffin mix or 1 cup self-rising cornmeal, 1/2 cup self-rising flour, 1 Tbl. sugar, 1 tsp. salt, 1/2 tsp. black pepper
• 1 egg
• 1/3 cup milk
• dash Cajun seasoning
• Canola or peanut oil for frying

For buffalo sauce…

• hot sauce
• butter

Instructions

• Combine marinade ingredients and add chicken cubes. Marinade for 20 – 30 minutes. Toss okra pieces in cornmeal crumbs.
• Add 2 Tbl. canola oil to a large skillet, sauté okra pieces over medium heat until browned and tender; remove to drain on paper towels.. Add sausage pieces to the skillet and sauté for 5 – 7 minutes, then remove to paper towels to rest. Add the chicken pieces into the same pan and sauté until cooked through, about 10 minutes.
• Meanwhile, boil new potatoes until fork tender. Remove from water. Add 1 tsp. Old Bay seasoning to the water and bring to a boil. Add shrimp to boiling water and cook for 2 minutes or just until they turn pink. Drain and reserve.
• Combine the hush puppy ingredients. Heat enough canola oil to deep fry them.

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Parmesan Crusted Homemade Fish Sticks

I grew up in a very small New England town in southern New Hampshire.  There was a large Catholic population which meant every Friday night was fish night in most households.  And while some of my friends grumbled, I begged to be invited for dinner in hopes they’d be serving fish sticks and French fries.  Loved them.  Please tell me I’m not alone on this one.

30 years later I decided to recreate this Friday night comfort food classic at home.  As in homemade Parmesan Crusted Fish Sticks.

I can generally count on fresh cod being available at my local seafood counter.  Cod is the perfect mild white flaky fish to turn into fish sticks.  I cut the fillet into pieces and dipped them in egg white before encrusting them with a seasoned panko parmesan coating.  I baked them along side my fries, in this case Sweet Potato Fries, until they were both crispy and golden brown.  Served with a side of Tartar Sauce and Coleslaw and dinner is done.  Yum!

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Parmesan Crusted Homemade Fish Sticks

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 1/4 lb. cod fillet cut into pieces (about 2-3 oz. each)
• 1/2 cup egg whites or 1 egg beaten
• 3/4 cup Parmesan cheese grated
• 3/4 cup panko breadcrumbs
• 1/2 tsp. Cajun seasoning
• 1/2 tsp. paprika
• spray olive oil

Instructions

• Combine Parmesan cheese, panko, Cajun seasoning and paprika in a shallow dish.
• Dip cod pieces in egg white then dredge in Parmesan panko mixture coating well. Place pieces on a plate and put in freezer for 10 minutes before baking. This helps the coating to adhere during baking.
• Preheat oven to 450 degrees. Spray cookie sheet with olive oil spray.
• When ready to bake place fish pieces on cooking sheet then lightly spray tops with olive oil spray. Bake for 15 – 20 minutes until beginning to brown.

The post Parmesan Crusted Homemade Fish Sticks appeared first on Lemony Thyme.

Baked Sweet Potato Fries are almost a staple for us.  There’s something so addicting about the sweet heat that comes from the sweetness of the potato combined with the Cajun herb seasoning.  Any time we’re having burgers or anything else that pairs well with fries, we’ll likely turn to these.

Parmesan Crusted Homemade Fish Sticks went oh so nicely with our Baked Sweet Potato Fries.  In fact, they split the fare for the cookie sheet and baked along side of each other.  Now that’s teamwork.

You might also love Chili Cheese Sweet Potato Fries as much as I do.

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Sweet Potato Fries {Cajun Herb Seasoned}

There's something so addicting about the sweet heat that comes from the sweetness of the potato combined with the Cajun herb seasoning. 

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 pounds sweet potatoes, about 2 med-large. cut into 3/8-inch to 1/2-inch sized fries
• 2 Tablespoons olive oil
• 1 teaspoon cajun seasoning
• 1 teaspoon Mrs. Dash Garlic & Herb seasoning

Instructions

• Preheat oven to 450 degrees F.
• Cut sweet potatoes to 3/8-inch to 1/2-inch sized fries. Toss with olive oil and seasoning. Spread in single layer on baking sheet. Bake for 10 minutes, flip fries, then bake an additional 10 minutes or until fries are tender and golden browned.

The post Baked Sweet Potato Fries {Cajun Herb Seasoned} appeared first on Lemony Thyme.

Homestyle Potato Salad.

Why do I wait for Summer to whisper in my ear….. Potato Salad.  Make Potato Salad.  Why?  Everyone loves potato salad.  Just say those words to someone and watch the expression on their face.  See, they love it.

Today I made Homestyle Potato Salad to share with my work family.  We’re having a great big Memorial Day Celebration.  So I made a great big batch of potato salad.  When the seat belt alarm in your car thinks your potato salad is a small human….that qualifies as a great big potato salad.  So I strapped her in and headed to the office.

We all have our favorite potato salads.  I have a couple recipes I use.  Today I had a request for this version that I call Homestyle Potato Salad.  It’s very basic, nice and creamy, and full of eggs.  You’ll see in my recipe below that I also add diced onion, that I microwave for a minute or two before adding.  I love onion, but don’t want it to overpower my potato salad.  Also the only seasoning I use in this recipe is Tony Chachere’s Creole Seasoning.  It’s fabulous and delivers the right amount of salt and pepper flavor with a little personality.  Enjoy.

Sometimes when you put on a great big Memorial Day Celebration, word gets out.  Look who came to lunch!!  Our favorite team from Fire Station #1.  Love these guys!

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Homestyle Potato Salad

Course Salad

Servings 15 -18

Author Libby with Lemony Thyme

Ingredients

• 5 lbs. Yukon Gold Potatoes
• 12 eggs
• 1 large Vidalia or Sweet onion diced
• 1 scallion thinly sliced for garnish
• leafy lettuce for serving bowl

For the dressing…

• 2 cups mayonnaise
• 1 cup ranch dressing
• 8 oz. sour cream
• 1 1/2 tsp. Tony Chachere’s Creole Seasoning

Instructions

• Boil whole unpeeled potatoes, until tender. Stick a fork in them, if they fall off immediately they’re done. Cool slightly, then gently peel skins away. Cut potatoes into cubes and place in a large mixing bowl.
• Hard boil eggs, then peel. Reserve one egg for garnish. Dice remaining eggs, add to potatoes.
• Microwave diced onion in 2 Tbl. water for 2 minutes. Drain, then add to the potato/egg bowl.

For the dressing…

• Combine all dressing ingredients in a small mixing bowl until well blended. Then fold into the potato mixture, stirring until coated well.
• To serve, line serving bowl with leafy lettuce leaves. Scoop in potato salad. Garnish with sliced hard boiled egg, scallions and a sprinkle of cajun seasoning.

Notes

For a low-carb version of this Homestyle Potato Salad, substitute steamed Cauliflower in place of the potatoes. Cauliflower ‘Potato’ Salad is delicious.

For a low-carb version of this Homestyle Potato Salad, substitute steamed Cauliflower in place of the potatoes.  Cauliflower ‘Potato’ Salad is delicious.

Not a mayonnaise fan or looking for something different to take to that neighborhood picnic, try our Warm German Potato Salad.  We think you’ll love it.

The post Homestyle Potato Salad {Share the Love} appeared first on Lemony Thyme.