Potato Salad Two Ways
“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…”
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!
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.
I never subsitute anything for Hellmann’s, not even the reduced fat version. The real deal is just better!
Happy 4th of July!