For original recipe go to
Spicy Cajun Potato Salad


  • 5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 large yellow onion
  • 1/2 medium lemon
  • 1/2 teaspoon salt
  • 8 hard-boiled large eggs, chopped
  • 1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
  • 1 cup dill pickle relish
  • 1/4 cup yellow mustard
  • 1 to 2 tablespoons Cajun seasoning
  • 1/4 cup minced fresh parsley
  • Paprika


  • Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.
  • Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
  • Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Test Kitchen tip

  • Adding lemon juice or vinegar to the water when boiling potatoes will help keep them on the firm side. This is a great tactic for potato salads, but not so much for mashed potatoes.
Nutrition Facts

3/4 cup: 229 calories, 10g fat (2g saturated fat), 81mg cholesterol, 400mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 5g protein.

Originally published as Spicy Cajun Potato Salad in Taste of Home Summer 2018
For original recipe go to


Easy Peasy Biscuits 


  • 4 cups all-purpose flour
  • 4 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 tablespoon ground flaxseed
  • 1 teaspoon sea salt
  • 1 cup coconut oil, solid
  • 1-1/2 cups 2% milk


  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, flaxseed and salt. Add coconut oil and cut in with a pastry blender until mixture resembles coarse crumbs. Add milk; stir just until moistened.
  • Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to a rectangle 1/2 in. thick; fold dough into thirds (as you would a letter). Pat or roll dough again into a rectangle 1/2 in. thick; cut with a pizza cutter or knife into 24 biscuits, each about 2-1/2 in, square. Place 1 1/2 in. apart on an ungreased baking sheet. Bake until light brown, 8-10 minutes. Serve warm.
  • Freeze option: Freeze cut biscuit dough on waxed paper-lined baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake biscuits as directed.
  • Freeze option: Freeze cooled baked biscuits in airtight containers. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts

1 biscuit: 167 calories, 10g fat (8g saturated fat), 1mg cholesterol, 328mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein.

Originally published as Easy Peazy Freezer Biscuits! in Taste of Home November 2018
For original recipe go to
Slow-Cooker Chicken Vegetable Soup


  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn
  • 1-1/2 cups cubed red potatoes
  • 1 medium onion, chopped
  • 1 medium sweet red or yellow pepper, chopped
  • 1 medium green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 package (22 ounces) frozen grilled chicken breast strips
  • 1-1/2 cups fresh baby spinach


  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker.
  • Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
Nutrition Facts

1-1/4 cups: 179 calories, 3g fat (1g saturated fat), 71mg cholesterol, 766mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 21g protein.

Originally published as Healthy Chicken, Spinach and Potato Soup in TOH Simple, Easy, Fast Slow Cooker