By Carla Vigos, Laguna Woods Globe

Summertime brings outdoor eating, parties, graduations, Father’s Day and Fourth of July celebrations.

I took a trip to Greece about 10 years ago. Kalamata olives, lemons and olive oils were in abundance in the foods I enjoyed. This inspired me to make a simple non-mayonnaise potato salad safe for outdoor parties.

Secondly, previously I wasn’t a fan of turnips, but this easy recipe changed my mind. I plated them both on a beautiful dish I had bought in Corfu. Opa!

For questions, email cjvigos@yahoo.com.

Greek Potato Salad

INGREDIENTS

2 lbs. unpeeled red potatoes cut into chunks, boiled till cooked but still firm

1/2 medium red onion, halved and sliced into thin half moons

1 green onion, thinly chopped

24 pitted Kalamata olives, sliced into quarters

2 Tbsp. finely chopped fresh dill

2 Tbsp. finely chopped fresh oregano

1/4 cup olive oil

1 Tbsp. red wine vinegar

4 Tbsp. lemon juice

1 tsp. kosher salt

1/2 tsp. pepper

1/2 tsp. Cavender’s Greek Seasoning (optional)

DIRECTIONS

In a medium bowl, combine the potatoes, onions, olives, dill and oregano.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, pepper and Greek seasoning. Pour over the salad, mix well and refrigerate.

Glazed Turnips

INGREDIENTS

2 lbs. turnips

1 1/4 cups of water plus 3 Tbsp.

2 Tbsp. butter

1 Tbsp. sugar

1/4 tsp. of salt

DIRECTIONS

Peel turnips and cut into bite-size pieces. Put them in a large skillet and add 1 1/4 cups water, butter, sugar, and salt. Boil over medium high heat covered, stirring occasionally, for 10 minutes.

Boil uncovered for about 5 more minutes until the turnips are tender and golden and the water has evaporated. Add more water, about 3 tablespoons, if necessary to glaze the turnips.