Thanksgiving was, well, an adventure.  Beachboy and I had a house filled beyond capacity as 13 of us piled inside for 4 days.  That’s a lot of mouths to feed, especially when you’re making all the food alone. 

((We had planned Thanksgiving as a day-after celebration to be held at a local park, but the weather had other ideas– namely rain.  Nonetheless, we needed a picnic menu to feed a crowd))

What does one make for a southern style holiday the day after said holiday?  Needing a hearty side, I dug through my recipe pile and pulled out a simply written recipe I’d snagged from a Georgia Peach in 2001 while she was a host-family for my church’s inner-city ministry project. 

It was a hit, just as I remember it being at the Peach’s house, so I’m passing it along to you.  Enjoy the simplicity of her ‘from memory’ recipe. It will be typed as written.  (Trust me, you can’t mess this up.)

Potato Salad

  • 4 lbs. New Potatoes
  • 4 Ribs of Celery
  • 1 Small Red Onion
  • 1 1/4 tsp Lowery’s Season Salt
  • 2 tsp. Salt
  • 1 tsp. Coarsely Ground Pepper
  • 1 1/4 cup Sour Cream
  • 1/2 cup Mayo
  • 1/4 cup Red Wine Vinegar

Use new potatoes–do not overcook.  Chop celery and onion.  Mix all ingredients–best if it sits overnight.

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