Today, in addition to the featured recipe, roasted potato salad with parsley, I will also be sharing a bit of information about this cool feature I recently added to the site called the YUM button.
If you’ve heard of it and are already using it, then feel free to skip down to the recipe. If you’ve never heard of the YUM button or Yummly then continue reading for more information.
The YUM button has been on the site now for a few weeks. You really can’t miss it. It is the bright orange round button marked YUM next to the social links, at the bottom of every post.
How does it work?
Clicking on the Yum button takes you to the Yummly website. Once there you will be able to set up a free account which allows you to keep all your favorite recipes that you find anywhere on the internet in one place (more on this in a bit).
Once your account is set up you will have access to your recipe box. The recipe box is similar to a physical recipe box. It is the place on Yummly where all the recipes that you YUM (collect) will be stored.
There are several ways to collect recipes on the internet using Yummly.
- Using the YUM button located at the bottom of a recipe on any website if it is offered.
- Using the Yummly bookmarklet. The bookmarketlet is a yummly button that you add to the top of your bookmark toolbar in your browser. Once you add the bookmarklet any recipe you find can easily be added to your recipe box by clicking on the YUM button in your toolbar.
- Once you have a Yummly account, your profile page will show links to recommended for you recipes, popular recipes, quick and easy recipes, weeknight meals and yummly dishes. Click on any link for more recipes that you can add to your arsenal.
Yummly offers so many additional features, I felt they were worth mentioning here.
You can also organize your recipes in collections. You can have a separate collection for all the side dishes, main dish meals, desserts and more. It is your collection and you can organize it any way you like. It is such a great way to keep all of your recipes in one location making them easier to find when you need them.
Find the right recipe the first time:
Yummly offers these awesome search filters that allow you to find recipes by holiday, cuisine, taste, diet, nutrition, allergy, cook time, technique, and more so that you will always find the ideal recipe you are looking for. Just YUM it and save it to your recipe box.
Saving and sharing recipes:
Now that you know how to save and collect your recipes, you can also share them on your favorite social networks with friends and family.
Smartphone and tablet apps for portability:
Have you ever forgotten your recipe shopping list at home? Well, if you have your smartphone or tablet with you in the supermarket, your shopping list for your favorite recipe, will be available at the touch of a button. Using the Yummly app, you can instantly access your recipe and the required shopping list.
Storing personal recipes:
Are you a budding recipe developer or have a recipe you want to write and keep for later use? You can add it and save it in your Yummly recipe box privately or share it.
So check out the YUM button and hopefully you will also see the benefit of having a Yummly profile and account.
If you made it to the end, thanks for taking the time out to learn about the YUM button and how it can be of help to you. I hope you will give my recipes a YUM on Yummly.
Now the recipe:
Start by preheating the oven to 450°.
Peal and cube the potatoes. In a large bowl add potatoes, oil and season with salt and pepper (as desired). Gently massage the oil, salt and pepper into potatoes to coat them.
Pour onto a baking tray or dish and bake for 30 mins or until done.
Once they have been roasted, the potatoes will have a bit of a crunch on the outside and soft inside. Allow time to cool. I would give approx 45 mins to 1 hour so that the mayonnaise does not melt and the parsley does not get wilted.
Once your potatoes have cooled add them to a large bowl. Next add the seasoning mix, the vegan mayonnaise and the apple cider vinegar. I use the Follow your Heart Original Vegenaise.
Mix the ingredients together to coat the potatoes well. Add chopped fresh parsley to the potato salad and mix well.
Refrigerate until ready to serve. You can serve as a side dish or at your next barbecue or outdoor gathering. It’s a perfect summer time dish with lots of flavor and texture.
- 12 small to medium-sized Potatoes- peeled & cubed
- 1 tsp Avocado oil
- Salt & pepper- to taste (if desired)
- A nice handful of fresh Parsley
- 4 tbsp Vegan Mayonnaise (I use Vegenaise)
- 1 tbsp Apple cider vinegar
- ½ tsp Rosemary
- ½ tsp Paprika
- ½ tsp Garlic powder
- ½ tsp Thyme
- ½ tsp No salt Organic Seasoning
- Salt & pepper- to taste
- Preheat oven to 450°
- Peal and cube potatoes
- In a large bowl add potatoes
- Add oil and season with salt and pepper (as desired)
- Massage oil and salt and pepper into potatoes
- Pour onto a baking tray or dish and bake for 30 mins or until done.
- Allow time to cool- approx 45 mins to 1 hour
- In a large bowl, add the cooled potatoes
- Add vegan mayonnaise and seasoning mix
- Add apple cider vinegar
- Mix the ingredients together and coat the potatoes well
- Chop fresh parsley, add to the potato salad and mix well
- Refrigerate until ready to serve