The Easiest Potato Salad

Easy Potato Salad | Frock Files #recipes

Nearly every weekend as kids, my parents took us to a cafe in Kahala called The Patisserie. I loved it there for three reasons. The first was that there were mirrors on either side of the narrow restaurant, which made it look like there were an infinite number of mirrors (within mirrors, within mirrors). Secondly, it was managed by an older German woman we called Auntie Doris, who always sneaked us sweet, delightful things. And last, but not least, was the potato salad. Doris made a German-style potato salad that was tart with vinegar and I couldn’t get enough of it.

I’m still obsessed with a tart potato salad–in fact, when I made this batch last weekend I could hardly stop myself from eating every last bite! The only other thing that draws me to the refrigerator so magnetically is Thanksgiving stuffing leftovers. I’ve been using the Smashed Potato Salad recipe from The Kitchn, but I made a couple of modifications to our tastes. I hope you’ll take this recipe and make it your own, too.


2 pounds petite red potatoes, scrubbed and quartered
3/4 cup mayonnaise
1 teaspoon whole grain mustard
1 heaping teaspoon prepared yellow mustard
1/4 cup finely chopped shallots
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup white vinegar
Thinly sliced scallions, for garnish

Easy Potato Salad | Frock Files #recipes


1. Bring a large pot of salted water to a boil. Add the potatoes and boil for 20 minutes, or until tender and easily pierced with a fork.

2. In a large bowl, add ingredients from mayonnaise through black pepper. Stir with a wooden spoon. The potatoes will begin to fall apart–this is a good thing! Once the ingredients are combined, drizzle the vinegar in and stir until it’s evenly distributed.

3. Garnish with green onion.

We’ve been making this potato salad every chance we get! It’s delicious both hot and cold, and it keeps for days. What are your favorite summertime side dishes?

Cool Summer Desserts

The official start of summer is this Saturday! With potlucks and picnic season right around the corner, I thought it might be the perfect time to round up some of my favorite cool summer desserts. These were all big crowd pleasers last year, and they’re all really easy to make.

Cool Summer Desserts | Frock Files

Pineapple Orange Cloud Cake | This recipe uses box cake mix as an ingredient to create a wonderfully moist base for the “cloud” of fluffy frosting and coconut. Mandarin oranges are baked into the cake, and pineapple is mixed into the frosting, both of which contribute a bright pop of freshness.

Cool Summer Desserts | Frock Files

10 Minute Ice Cream Cake | We all scream for…easy ice cream cakes! This is a fun one to whip up with kids. Layer ice cream sandwiches with a simple frosting and freeze for a couple of hours. Easily customizable in size for big or small parties. You could even make individual sized cakes!

Cool Summer Desserts | Frock Files

Vanilla on Vanilla Ice Cream Sandwiches | My husband, who is a vanilla ice cream fanatic, loves these. Soft, salted vanilla cookies are dipped in white chocolate and then used as a delivery system for ice cream. Heaven!

Cool Summer Desserts | Frock Files

Cookies & Cream Affogato | About as simple as dessert can get, but always very impressive for guests–and interactive, too! Let guests pull their own shots of espresso while you line a bowl with Oreo cookies and top it with a generous scoop of gelato. Pour and serve!

What are your favorite summertime desserts?

Frock Files | More Simple Recipes

Kale Recipe Roundup

Since it’s January, I’m on the “eat more veggies!” bandwagon. Kale is my number one veggie of choice, and since I posted my own kale-for-breakfast recipe yesterday, today I wanted to feature five other recipes that I’ve been using in regular rotation lately.

Favorite Kale Recipes | Frock Files
5 Minute Wonton Soup // There are so many things to love about this recipe. It’s quick enough to make for lunch, or for dinner on nights where you feel like you just can’t do another thing. It’s mouthwateringly tasty. And it’ll keep you warm on these cold winter’s nights! I’ve made this over half a dozen times in the past month, and now that I’m looking at the photo, I’m craving it yet again.

Favorite Kale Recipes | Frock Files
Kale and Brussels Sprouts Salad with Bacon and Pecorino // My second favorite vegetable of the moment are brussels sprouts, so you can imagine how in love I am with this salad. I’m really into salads with a lot of substance right now, and this one certainly fits the bill.

Favorite Kale Recipes | Frock Files
Cooked Baby Kale with Onion, Mushrooms, and Sausage // First of all, for you Paleo lovers, this blog is chock full of delicious recipes! I don’t abide by any specific diets, but I sure am a big fan of this recipe. It uses a WHOLE container of baby kale. Yowza! It’s a totally satisfying dinner without making you feel like you need to take a nap for the rest of winter after eating.

Favorite Kale Recipes | Frock Files
Garlic and Parmesan Kale Pasta // This recipe is simple and utterly delicious. I love that it’s also flexible. Gluten free? Substitute GF pasta! Dairy free? Sub olive oil for butter and nix the cheese (try nutritional yeast instead)! The other thing to love about this recipe — and this blog in general — is how budget friendly it is.

Favorite Kale Recipes | Frock Files
White Bean and Kale Soup // My neighbor made a kale and white bean soup, then lo and behold, Melissa of Lulu the Baker posted a recipe a couple of days later for the same thing! Oh, it’s good. I like to throw in some pearl barley to give the soup some heft as a complete meal.

What are your favorite kale recipes? I’m always looking for more!

Cheesy Kale and Egg White Turnover

Cheesy Egg White and Kale Turnover | Frock Files

We usually try to eat light in the mornings, but on the weekends I always want something a little more decadent. These savory breakfast turnovers are a heftier version of what we usually eat for breakfast on busy week mornings. While our usual breakfast sandwiches are open faced, these are crunchy, buttery pockets filled with egg-y, cheesy, kale-y goodness. We use egg whites and Laughing Cow cheese (my favorite thing ever!) to keep us from feeling too guilty, and the kale is a tasty vitamin bonus.

The best thing? They take about 5 minutes of hands-on time. Oh wait, that’s the second best thing. The real best thing is that they taste like heaven.

Cheesy Egg White and Kale Turnover | Frock Files


Pillsbury pie crust (or your own pie crust recipe)
1/3 cup egg whites
1/4 cup baby kale (or regular kale, broken up into bite sized pieces)
2 wedges Laughing Cow cheese
1 regular egg, beaten
Salt/pepper to taste


1. Preheat oven to 425 degrees. Cut your pie crust into 5-6″ squares. Each Pillsbury crust will make 2 squares. Place on a baking sheet lined with parchment paper. Spread one Laughing Cow cheese wedge on each square, leaving 1/2″ around the edge.

2. In a frying pan on medium or medium to low heat (depending on your stove), pour in your egg whites and immediately follow with the baby kale. Scramble everything together. The moisture from the egg whites will help the kale to soften and wilt. Distribute evenly between the two crusts.

3. Fold the crust over so that it forms a triangle. Brush with regular egg. Sprinkle with salt and pepper. Cut a slit for steam to escape. Bake for 12-14 minutes.

Frock Files | More Simple Recipes

Domo Affogato, Mr. Roboto: Cookies + Cream Affogato

Cookies and Cream Affogato | Frock Files

Years ago, I was in Italy for a friend’s wedding when I came down with the flu. It was over 100 degrees and I was miserable. The only thing I wanted was limonata, but then my friend’s aunt introduced me to affogato which I swear made me feel a thousand times better. Maybe it was the jolt of caffeine that comes from the shot of espresso poured over a scoop of gelato. Maybe it was because it cooled me down. Whatever the case may have been, I continue to crave affogato year round.

You might remember the photo I posted on Instagram last week, displaying our latest obsession: coffee gelato sandwiched in an Oreo cookie. Well, we took it to the next level by incorporating a layer of crumbled Oreos in our affogato. It sounded like a good idea, and then we tasted it and realized that it’s basically the best idea either of us has ever had.

Cookies and Cream Affogato | Frock Files


Vanilla gelato (or ice cream)
1 shot of espresso
2 Oreo cookies (or more, if you’re Oreo fanatics like we are)


1. Put the cookies in a baggie and smash them with a wooden spoon. Affogato is also a remedy for frustration! Think about a frustrating incident, pound those cookies into smithereens, and you’ll feel much better at the end.

2. Brew a shot of espresso. This will also work with regular coffee, but I highly recommend my favorite little $80 espresso machine if you’re in the market for one.

3. Scoop your gelato into a bowl. Sprinkle the Oreos around the gelato. Pour the espresso over the gelato and cookie crumbles. Serve immediately!

This dessert is pretty much as simple as they come but let me tell you, people are so impressed by it. I love the idea of having an affogato bar at my next party and letting everyone choose their own toppings. Our friends really loved it with a drizzle of Disarrono. Nom.


P.S. Did you know there’s a best time of day to drink coffee? It’s probably not what you think.

Frock Files | More Simple Recipes


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