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In Minnesota salad can mean a lot of things and it doesn’t always have to mean vegetables. There are potato salads like the German variety filled with potatoes and bacon and a nice bite of vinegar. There are dessert salads, one of which boasts Snickers candy bars as an ingredient. These might be served as dessert… or may even fill in as a side dish. There are jello salads and fruit salads and popular potluck salads such as the ubiquitous Broccoli Salad.


What made all of those salads so delicious was the flavor dynamics. It’s not just some chopped up vegetables and a bottle of dressing – not that I have anything against that. No, these salads boast everything from vegetables to bacon to seeds and fruit. They are very, very tasty.

I wanted to make one similar in dynamics but with some ingredients we would have on hand. It’s still full of green onions and a bit of bacon but I replace the mayo with a homemade dressing and sweeten it with honey rather than raisins and sugar.


It’s got all of the flavor and none of the more-processed ingredients. In short, it’s a real food salad I’m happy to feed my family… even if Ruthie just digs out the bacon.

Real Food Broccoli Salad

  • 4 stalks celery
  • 2 large broccoli crowns, stalks removed
  • 3 strips good bacon
  • 8 green onions
  • 1/2 bunch of parsley
  • 1/3 cup seeds (sunflower or sesame)
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 pastured egg yolk
  • 2 T raw honey
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. Chop the celery, broccoli, onions, and parsley into bite-sized pieces and mix together in a large mixing bowl. Cut the bacon into small pieces and fry in a small skillet over low heat until crisp. Set aside the bacon grease and place the seeds in the skillet to toast. Cook just until they start to color and pop.
  2. Place seeds and bacon in bowl with vegetables.
  3. Mix the dressing by combining the vinegar, olive oil, egg yolk, honey, and seasonings in a small jar or measuring cup. Whisk to combine and then pour over salad. Allow salad to rest for at least 30 minutes before serving.


Potatoes are one of our family’s most favored foods. They are inexpensive and filling; simple but incredibly satisfying. They pair well with just about everything and if we’re not eating them for supper you might see them with eggs for breakfast.

Our boys – eight and ten – feel strongly about fried potatoes for breakfast. For years I have spent those bleary eyed earliest moments of the morning chopping hard potatoes with a steaming cup of coffee by my side. Into the skillet they go with lard or coconut oil and then we wait the 30 or so minutes it takes to fully cook those beauties. They are certainly worth the effort but we’ve recently come upon a method that makes them even crispier on the outside… and easier to chop in the wee morning hours.


The solution is as simple as doubling up on the baked potatoes for supper the night before. We put a loaded sheet pan into the oven, take what is needed for supper, and place the remainders on the sheet pan back into the cool oven to store overnight. The next morning I make what Elijah calls “double fries” which isn’t accurate in the least but gets the point across – they are light and fluffy on the inside and oh-so-crisp around the edges.

I definitely recommend homegrown eggs and kraut as accompaniments, and a slice of sourdough bread for the more ravenous among you. I also recommend buying or growing organic potatoes, if you can. We usually purchase in bulk from Azure but have a few rows in the garden this spring that may or may not make it to the skillet someday.

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Our Favorite Breakfast Potatoes

I’m not sure how much of a “recipe” this is so much as a technique. Feel free to add peppers, garlic, and the onions which are my personal favorite.


  • 1/3 cup coconut oil, lard, or tallow
  • 1/2 large onion, diced (optional)
  • 6 medium leftover baked potatoes
  • salt and pepper to taste


Heat the oil in a large skillet over medium heat. Meanwhile, chop the onion (if using) and potatoes into 1/2 – 1″ pieces. Fry the onion for several minutes before adding the potato. Stir the potatoes to coat in oil and then allow cook, undisturbed, for 3-4 minutes.

At this point the potatoes shouldn’t stick to the pan and you should be able to move them around. Once rotated, leave to cook an additional 8-10 minutes, stirring every few minutes as needed to brown evenly.

Remove from heat and season right away. Serve with your favorite breakfast accompaniments.