Summer Send-Off: Southern Potato Salad

First, we have a winner! Ellen of Jacksonville, FL
is this week's winner of the $25 Williams-Sonoma
gift card.
Congratulations, Ellen, and thanks for joining us here at Mystery Lover's Kitchen. If you didn’t win, there are still three more chances to score your own gift card. Just keep those comments and emails coming!

Well, school is about to start back here next week so there are groans and grins alike in my household (the 7th grader doesn’t want to go back, the third grader does.)

We pretend in North Carolina that it’s fall when school reconvenes, even though it’s probably going to be at least 90 degrees all next week. My daughter will want to wear her cute new fall clothes, which are totally inappropriate for hot summer days. But…well, I’ll probably let her. Where’s the harm, after all?

It’ll be nice to have the taste of summer in their little lunchboxes, anyhow. And, thanks to the magic of blue ice, I’ll put some in a Tupperware.

Southern-Style Potato Salad

3 pounds red potatoes
4 hard-boiled eggs, finely chopped
1/2 cup mayonnaise
3/4 cup sour cream
2 tablespoons chopped onion
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound cooked, crumbled bacon

• Boil potatoes until soft. Cut into cubes.
• Sir potatoes and eggs together.
• Stir all other ingredients together if serving immediately. If chilling and serving, sprinkle bacon on last.

Enjoy! :)

Riley/Elizabeth
Pretty is as Pretty Dies
Memphis BBQ series (May 2010)

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