Momma's Potato Salad

Hope y'all had a great Mother's Day! St. Simons Island and Brunswick, Georgia, is where we grew up. It’s about as south as you can get in Georgia and right on the beach and rivers. When our daddy caught enough seafood in the river from his fishing trip, we chicks knew we were going to get something we really, really needed. . . an L.C.B.! (And, no ladies, L.C.B. does not stand for Low Cut Bra!) We’re talking about a LOW COUNTRY BOIL! Ya’ll know what that is? Those corn cobs, potatoes, onions, Blue Crab and shrimp just waiting to have all the juice sucked out of ‘em with some southern rolls! We’d invite all our friends over to Bryan’s Landing. Our momma would make her famous potato salad (which we have included for all our Fritter Chicks), and daddy, well . . . he was in charge of the entertainment. Our daddy always knew from experience when everything he was cooking would be done, depending on the meal. He would start cooking and have one of us girls fix him one glass of what he called “Daddy’s Drink”, which was usually Old Granddad mixed with water and ice, but, not too much ice. Daddy would say that too much ice would mess up your sugar levels! Two drinks and the L.C.B. was almost done and he was ready to add the shrimp. Three drinks and “Ya’ll tell your momma to quit messin’ around and bring the potato salad. The L.C.B. is ready!” We lost our daddy in 2007 but the memories live on and, included in those memories, is the taste of that potato salad and the image of it always being served in a big yellow bowl. It just didn't seem like Mother's Day this year as there was not a gathering. Our daddy has passed, and momma never celebrates anymore. But, we Fritter Chicks were raised to be tough and we know that we must pass down the tradition and the recipe. So, have a party while you still can and dance like nobody's watching! Live for the moment, have a bite of this potato salad and make your own memories!

Linda Kay’s (a/k/a Momma’s) Potato Salad

5 pounds of brown potatoes
4 raw eggs in shell
¼ cup Apple Cider vinegar
½ Vidalia onion, chopped
1 stick chopped celery
½ green pepper, chopped
½ cup chopped pickles (Momma prefers dill)
2 cups mayonnaise
¼ cup yellow mustard
½ cup sour cream
Dash of salt
Dash of pepper
Dash of Paprika

Peel and dice the potatoes. Boil the potatoes in salted water with four hard eggs. When you can stick a fork in the potatoes, they’re ready. Drain and cool.

Meanwhile, in a separate large bowl, mix the vinegar with the onion and the celery. Add the green pepper and pickles. Then add the mustard, sour cream, and salt and pepper to taste.

Peel and chop eggs and add to mixture. Add potatoes and mix well. Sprinkle with Paprika for color. If too dry, add more mayonnaise.

Serve chilled – unless you just can’t wait!