Episode 24: Upgrade Your Backyard BBQ

Recipe: Spring Potato Salad

In honor of Memorial Day this weekend, we’re taking this time to salute and honor those who have fought and served our country.

Both of us have family members who’ve served and currently serve in the military including Megan’s brother, Conor, and Cara’s son, Hank! 

We love them so much and are so grateful for their courage and service. πŸ™πŸ‡±πŸ‡·

In their honor, we’d like to throw a good ol’ fashion BBQ! 

But we have one bone to pick with this American tradition… 

The SAB (Standard American BBQ) (yes, we made that up) has turned into highly processed meats, plastic cheese, preserved bread, sugar saturated condiments and salads swimming in mayonnaise!

What happened? That’s no way to exercise our freedom and treat our bodies, especially those who have sacrificed so much! We can do so much better than that, America!

Let’s turn your SAB into a SSB (Simply Seasonal BBQ!)

Join Cara + Megan in Episode 24 of Simply Seasonal:

  • Why choosing the right meat is essential for your health 
  • How to up-level your burgers, buns and condiments 
  • How pickles are not just a tasty addition, but also help with digestion
  • Our favorite side dish to bring to a bbq

Balance, heal, thrive,
Cara + Megan

If you find this episode helpful, please share with your friends.

Spring Potato Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print
[/recipe-notes] Simple Tip: “Always cook with Seasonal foods to balance, heal, and thrive!” xoxo Cara + Megan [/recipe-notes]


  • 1-1/2 lb. baby gold potatoes, quartered
  • 2 cups green beans, trimmed and cut into thirds
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 5 radishes, thinly sliced
  • 1 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 Tbl red wine vinegar
  • 2 tsp dijon mustard
  • 2 Tbl water
  • Directions

    1. Bring a large pot of water to boil. Add potatoes and let simmer for about 15 minutes, until just beginning to soften.
    2. At this point, add the green beans and carrots. When water comes back to a boil (about 5 minutes), remove from heat and pour pot into a colander. Very quickly rinse potatoes, green beans and carrots with cool water and transfer to a large bowl.
    3. Season generously with salt and pepper and drizzle with olive oil.
    4. While still warm, add in the celery, radishes, dill and parsley
    5. In a small bowl, whisk together the olive oil, red wine vinegar, dijon and water. Add dressing to veggies and gently combine without smashing the potatoes too much.
    6. Season again with salt and pepper as desired.

If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.

Have questions after the episode?

Live Q + A


Megan + Cara

Balance, heal, thrive,
Cara + Megan

3 thoughts on “Episode 24: Upgrade Your Backyard BBQ

  1. Made the potato salad and it is delicious!
    I love the idea of no mayonnaise!
    I feel healthier eating it!
    Thank you!

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