“In the South, perhaps more than any other region, we go back to our home…hoping it remains what it was on a lazy, still summer’s day…”

-Willie Morris

Everything that is summer in the south is at the root of who I am. No matter where I have lived or where I’ve been, my roots bring me back to the lake, celebrating a summer holiday with perfect potato salad.

My Nana was the queen of holiday meals and July 4th is still my favorite thanks to her. Aside from the grilled hamburgers, baked beans and deviled eggs, potato salad is one thing every good southern cook knows how to make by heart. It’s the cornerstone of any summer holiday meal in the south.

So here’s a lightened up version of Nana’s and twist from Lolleigh – potato salad two ways!

 Recipe:

3 lbs red new potatoes, washed

1 hard-boiled egg

1/2 cup celery, diced

1/4 cup sweet pickle relish

4 slices bacon, cooked and crumbled

1 tbsp chives, chopped

2 tbsp sun dried tomatoes, diced

1/2 cup light blue cheese crumbles

1/2 cup Hellmann’s Mayo

1/2 cup light sour cream

1/4 cup 0% Fage greek yogurt

1 tsp white vinegar

salt and pepper

Place whole potatoes in a large pot and cover with water. Bring to a rolling boil and let cook for about 45 minutes or until potatoes are just tender when pierced with a fork.

Pour off water and let cool. Cube potatoes and divide evenly into two bowls.

For the dressing:

Combine Hellmann’s, sour cream, greek yogurt and vinegar. Set aside.

Classic Potato Salad:

Into one bowl of diced potatoes add egg, celery, relish, salt and pepper. Toss with half of the dressing mixture and chill before serving.

Bacon and Blue Cheese Potato Salad:

In the remaining bowl of potatoes add bacon, chives, sun dried tomatoes, blue cheese crumbles, salt and pepper. Toss with the remaining half of the dressing mixture and chill before serving.

Notes:

I never subsitute anything for Hellmann’s, not even the reduced fat version. The real deal is just better!

Happy 4th of July!

Mama always says that “nothing good ever happens after midnight” , so growing up I had to be home way before midnight. Anyone that’s from the south, knows one thing good does happen after midnight - Krystal. Sure they’re great for breakfast, lunch or dinner but after midnight those little square burgers really hit the spot.

Once I was in college, the after midnight rule was out the window and yes, I would be in line at the Krystal with hundreds of other souls, standing there with their mouths watering, waiting to get their hands on a sackful of little square burgers!

Recipe:

1 lb lean ground beef

1 tbsp Worcestershire sauce

salt and pepper

8 tsp reduced fat blue cheese crumbles

lettuce

Place ground beef in a mixing bowl, season with Worcestershire, salt and pepper, mix together well and form 8 slider patties.

Cook in a large pan over medium-high heat, about 4 minutes each side, when done let sliders rest and top with 1 tsp blue cheese on each patty.

Place sliders on bun with lettuce, top with caramelized onions and hot jalapeno sauce.

For caramelized onions:

1 tsp olive oil

1/2 sweet onion, sliced

Heat 1 tsp olive oil in a small saute pan on low heat, add onions and let cook slowly while you are cooking the sliders. Onions usually take 15-20 minutes to caramelize.

For hot jalapeno sauce:

1 tbsp Hellman’s mayo

2 tbsp stone ground mustard

1/2 tbsp hot jalapeno pepper jelly

Combine all ingredients in a small bowl. Chill before serving.

Notes:

Can’t find slider buns? Just use a large square dinner roll. I like to use Sara Lee classic dinner rolls.