“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!

The stuff of life can sometimes be a lot like a potato. Most people, experiences and events can have a nice outer skin. It’s after you dig into the inside that you know what you’re dealing with.

I ran across this quote saying,

“Sometimes good things fall apart so that better things fall together”

While a potato may be good plain, when you open it up, take it apart and put it back together again the outcome will surely be better.

Recipe:

3 large baking potatoes

3 slices pepper bacon

1 cup sweet white corn, fresh or frozen

2 tbsp butter, unsalted

3/4 cup light sour cream

1/4 cup milk, warm

3/4 cup cheddar cheese, 2% or low fat

2 tbsp fresh chives, finely chopped

salt and pepper

Preheat oven to 375 degrees.

Wash and dry potatoes. Pierce a few times with a knife, then wrap each potato in foil. Place on a baking sheet and bake for 1 to 1 1/2 hours, until potatoes are tender. Remove from oven, unwrap foil and let cool for about 30 minutes.

Carefully cut potatoes lengthwise and scoop out the meat of the potato. Leave a little bit of the potato attached to the hollowed out skin so that they will stand up to the filling.

Add butter to the potato and mash with a fork or potato masher until butter is melted and incorporated. Then fold in sour cream and warm milk.

Cut bacon into 1/2 inch pieces and cook until crispy. Remove from pan, place on paper towels to drain excess fat. Wipe leftover fat out of pan and place back over medium-high heat, add corn and saute for about 2 minutes.

Stir bacon, corn, fresh chives and cheese into the potato mixture. Season well with salt and pepper. Once the mixture is well combined, carefully fill the potato skins with the mixture.

Bake stuffed potatoes in a 350 degree oven for 30 minutes.