Father's Day Recap

Our families got together yesterday for Father's Day and we had a relaxing afternoon with lots of yummy food.  We planned the menu a few weeks ago with our mother and decided to order BBQ from everyone's favorite local BBQ joint, Martin's, and focus on cooking the side items.  Our menu included:

  • Martin's BBQ
  • Mexican Potato Salad
  • Coleslaw (vinegar based)
  • Five-Bean Baked Beans
  • Skillet Corn Bread
  • Tomatoes & Mozzarella
  • Watermelon
  • Strawberries with Whipped Lemon Curd
  • Sunset Punch
Sunset Punch

Sunset Punch

We started the afternoon off with the Sunset Punch from Food & Wine, which we featured in last Friday's post.  As we hoped, the drink did turn out to be suitable for Father's Day and enjoyed by mama as well.


The highlight (well, at least Jaime thinks so) of the side dishes was the Mexican Potato Salad.  It was a great twist to original potato salad with a Mexican-inspired creamy avocado dressing that had just a slight kick from the chili powder.  If you like more of a kick, just increase the amount of chili powder.  The recipe was very easy and we saved time with prep work on Sunday morning by cutting, boiling, and chilling the potatoes on Saturday night.  

Mexican Potato Salad



  • 1/3 cup soup cream
  • 1 ripe avocado, peeled and diced
  • Juice of one lime 
  • 1 tablespoon white vinegar
  • 1/2 tsp of chili powder
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, finely chopped
  • 1 scallion, chopped
  • 1/2 cup chopped cilantro leaves, plus more for garnish


  • 1 pint of grape tomatoes, cut in half
  • 1 small onion, thinly sliced
  • Salt and ground black pepper
  • About 3 pounds of cooked red potatoes, skin on and sliced about 1/2-inch thick.
  • 1 celery stalk, diced


  1. Cover potatoes with cold water in a dutch oven. Bring to a boil, reduce heat to medium-high, and cook for 15 minutes or until the potatoes are tender to a fork. Remove from heat, drain well, and let cool to room temperature.
  2. To make the dressing: Place all the ingredients in the blender and blend until creamy consistency.
  3. Combine all the salad ingredients, in a medium bowl and season with salt and pepper, to taste.
  4. Add the dressing to the potatoes and mix well. Season again with salt and pepper, to taste.
Mexican Potato Salad

Mexican Potato Salad

After indulging in all that scrumptious but filling food, we knew we would want to end the party with a refreshing and light dessert.  Since strawberries are at their best right now, we served fresh, chopped strawberries along with a whipped lemon curd sauce.  We created our sauce with some healthier (and dairy-free) alternatives to regular lemon curd ingredients; it was made without refined sugar and we used coconut milk instead of heavy cream.  We were so pleased with the results! Light and healthy but still tasted like a sweet treat!

Strawberries with Whipped Lemon Curd  

Ingredients  (serves 8)

  • 2 pounds of organic strawberries, chopped
  • 1/2 cup maple syrup
  • 1/2 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 eggs
  • 1 can coconut milk (full fat)

Directions  (to be made a day in advance)

  1. Combine maple syrup, lemon juice, and lemon zest in the top part of a double broiler and place over direct heat. 
  2. Heat, stirring until mixed well. 
  3. Beat eggs with a fork.
  4. Add eggs to the lemon mixture and return to top of double broiler.
  5. Place over simmering water and cook until thickened.
  6. Cool on the countertop before placing in the refrigerator to chill overnight.
  7. Also, place a can of coconut milk in the refrigerator overnight.
  8. The next day, open the can of coconut milk and scoop out the coconut fat.  Pour the liquid into a container to use in a smoothie or in another recipe.   Do not use the liquid in this recipe. 
  9. With an electric mixer, mix the coconut fat until it resembles whipped cream.   
  10. Add one cup of the whipped cream to your chilled lemon curd mixture and stir until well blended.  Reserve whatever whipping cream remains for another use.
  11. Layer whipped lemon curd sauce with chopped strawberries. 
Strawberries with Whipped Lemon Curd

Strawberries with Whipped Lemon Curd

As usual, we had a blast cooking, eating, and spending time with our families.  We hope everyone had a wonderful Father's Day weekend. Feel free to share your favorite Father's Day recipes with us in the comments or on Facebook or Twitter!

With Zest & Zeal, 

Jaime and Carrie


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