Creamy Southern Style Potato Salad

A nice summer, southern tradition.  Just add a grilled burger and slice of watermelon and your set for a wonderful backyard feast.  Don’t forget the sweet tea too.  This creamy yet tangy potato salad is one of my favorite side dishes.  Usually I’m too lazy to make it and I just end up buying a small container from Publix; but there is just something about homemade potato salad that makes the taste and occasion seem so much better.

I’ve added in some tips and tricks that I’ve learned from other recipe bloggers and from experience that will save you some time.  It takes about 45 mins, maybe an hour to prep and make this delicious recipe.


3 lbs potatoes diced

4 hard boiled eggs

½ cup chopped celery

1 tbsp chopped fresh parsley

Salt and pepper to taste

4 to 5 bacon strips (cooked and crumbled)

¼ cup diced chive onions



⅔ cup olive oil mayo

⅔ cup sour cream

1 tbsp apple cider vinegar

1 tbsp yellow mustard

½ tsp celery salt

1 tbsp pickle relish

1 tsp paprika



1. Fill a large pot half way with water and place on the stove. Then dice the potatoes and place them into the pot.

2. Turn the stove to high heat and boil the diced potatoes for 15 to 20 minutes.

3.  QUICK TIP 1 – Turn the oven on to 350 degrees. Place eggs into a muffin tin and bake for 28 to 30 minutes for boiled eggs.


4. QUICK TIP 2 – Cook your bacon on a George Foreman Grill.  It cooks faster and is more crispy.  Also the grease is easier to clean up. When bacon is done, lay the strips on a paper towel on a plate to cool.

5. Chop the celery and chives and put to the side until later.


6. Using a medium size bowl, mix the mayo, sour cream, apple cider vinegar and mustard.  Then add in relish, celery salt, and paprika. Mix until well blended.

7. Place a large glass dish with cold water (add ice) on the counter near the oven.  When the eggs are done baking, place them one at a time quickly into the ice water.  Let them sit for 10 minutes before peeling and dicing them.

8. QUICK TIP 3 – Strain the diced potatoes and let them cool in the refrigerator.  While they cool off, get a large serving dish that will be easy to mix all the finished ingredients.

9. Pour half the dressing into the serving dish.  Dump in half of the potatoes, all the diced eggs and celery.  Then pour in the rest of the dressing before dumping the rest of the potatoes.  Mix well.

10.  Once mixed well add salt and pepper to your liking.

11. Sprinkle bacon, parsley and chives over the top of the potato salad and it is ready to serve.


Hope you enjoy my take on a traditional potato salad dish.  It’s summer worthy.


Egg Salad Sandwiches

A traditional but non-traditional take on the tearoom egg salad sandwich.  I took the traditional egg salad recipe and juiced it up a bit; literally, with some lemon juice and a few other ingredients.  I did use some mayo for the recipe but added another creamy filling to escalate the flavor.  Between cream cheese, cottage cheese and greek yogurt I truly enjoyed the yogurt flavored egg salad mixture the best.  It was the most flavorful and smooth out of all my taste tests.



12 eggs (hard boiled and diced)

1/2 stick of butter (room temp)

1/2 cup celery (finely chopped)

1/3 cup mayo

3/4 cup greek yogurt (I used vanilla but you can use plain)

1 tsp lemon juice

1 tsp sugar

1 tsp mustard

1/4 tsp dill

1/4 tsp paprika

salt and pepper to liking



1.Preheat oven to 350 degrees. (Thank you for the cool and easy trick!)

2.Place eggs into the muffin pan and bake in the oven for 30 minutes.


3. Remove from oven and promptly place cooked eggs in an ice bath.  Let cool for 10-15 minutes before peeling.

5.Clean and chop celery, place to the side until step 7.


6.Mix together butter, mayo and greek yogurt until well blended.

7.Add in mustard, celery and lemon juice.  Once stirred well add in sugar, dill, and paprika and stir again.


8.Slice and dice the boiled eggs, then stir them into the flavorful mixture.

6.Use croissants or thinly sliced white bread.  If you use the sliced white bread, make sure to cut crusts off.

7.Spread the completed egg salad mixture onto the bread/croissant and sprinkle salt and pepper to taste/liking.


For those of you who do not like the sweeter tasting egg salad and you are more like my husband; replace the greek yogurt with 3/4 cups cottage cheese (that’s my next favorite).

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Try these flavors for yourself and let me know what you think.