Potato salad-southern style

This is a great and easy recipe for homemade Southern-Style potato salad. Features lots of celery, onions, mustard and mayonnaise and is the perfect side dish for any picnic or barbeque!


  • 3 pounds russet potatoes, peeled and cut in small cubes
  • 1/2 red onion, small diced
  • 2 celery stalks, diced
  • 1/2 cup bread and butter pickles, finely minced
  • 7 hard-boiled eggs (6 diced and one sliced in rings for garnish) (Make sure to boil the eggs ahead or use ready-made hard boiled eggs-Eggland’s Best)
  • 3/4 cup mayonnaise (either Duke’s or Hellmann’s)
  • 2 tablespoons yellow mustard
  • 2 teaspoons sugar
  • Sprinkle lots of paprika on top
  • salt and pepper to taste


Bring a large pot of water to boil, add salt to the water (about a tablespoon). Add the potatoes and boil for 7 to 10 minutes, depending on the size of the potato. Keep an eye on them and at 7 minutes, pierce with a fork, if the fork pierces easy, they are ready. Keep cooking until this is achieve. When the potatoes are tender, strain and place them in a large bowl of ice water to stop the cooking. Drain again and place in a large bowl.

Add the onion, celery, pickles, and the 6 chopped hard boiled eggs into the large bowl with the potatoes. In a separate bowl, add the mayonnaise, yellow mustard and sugar; stir to combine. Pour the mayonnaise mixture over the potatoes and other ingredients. With a large spoon or rubber spatula, fold everything together until it is very well combined. Taste and add salt and pepper as needed.

Garnish with one egg that has been cut in rings, placing the rings around the top of the potato salad. Sprinkle with paprika.

Optional: garnish with additional thinly sliced green onion

Serves 12.

(Stored covered and always refrigerate, can last up to 4 days, do not freeze)


Perfect lunch or light dinner with all the yummy ingredients, it will please the entire family!


  • 1 pound elbow macaroni, cooked according to package directions
  • 3.5 ounce cans solid white albacore tuna, drained
  • 6 large hard boiled eggs, diced
  • 1/2 red onion, diced
  • 4 ribs celery, diced
  • 1 cup frozen peas, thawed
  • 3/4 cup good mayonnaise
  • 1/4 cup white balsamic vinegar or apple cider vinegar
  • 1/4 cup fresh dill, minced
  • 1-2 tablespoons sugar
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt (more to taste)
  • 1/2 teaspoon pepper


Bring a large pot of salted water to a boil and add the elbow macaroni. Cook approximately 7 minutes or according to package directions. Drain well and rinse with cold water until pasta is cooled. Make sure it is drained well.

In a large mixing bowl, toss together cooked noodles, tuna, eggs, onion, celery and peas.

In another small bowl, wish together the mayonnaise, vinegar, dill, sugar, relish, dijon mustard, salt and pepper.

Pour sauce over pasta mixture and toss until everything is well coated, break up the tuna slightly. Cover the bowl and chill for at least 1 hour before serving. Serves 8

maryland crab cakes



  • 1 pound jumbo lump crab
  • 1 large egg
  • 1 1/2 teaspoons old bay seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely minced parsley
  • 1 cup finely smashed Ritz crackers (divided 2/3 cup and 1/3 cup)
  • 1/4 cup oil (or more if needed)


Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, parsley and 2/3 cup cracker crumbs until thoroughly mixed.

Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.

Coat each crab cake in the remaining 1/3 cup of unused crater crumbs and then place them on a plate or cookie sheet tray lined with parchment paper.

Pour the oil into a large frying pan over medium heat and once the oil is hot, add the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through. Set aside to drain on a rack or paper towels.


  • 1 cup mayonnaise
  • 1/2 cup finely chopped dill pickle
  • 1/4 cup minced onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dill pickle juice

Mix all ingredients in a bowl. Chill for 1 hour before serving.

New York Cheesecake with homemade cherry topping

Cherry pie topping:

  • 4 cups fresh pitted cherries
  • 1/2 cup water plus more if needed
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch


In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil, reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before serving as a topping, or refrigerate in an air tight container until ready to use.


  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 stick unsalted butter (melted)
  • 3 pounds cream cheese (6-8 oz. packages—Use Philadelphia Brand) (room temperature)
  • 1 3/4 cups sugar
  • 3 tablespoons AP flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pure vanilla
  • 5 large eggs (whole) (room temperature)
  • 2 egg yolks (room temperature)
  • 1/2 cup heavy whipping cream (room temperature)
  • hot water for water bath used in baking process (placed in a larger pan)

PREPARATIONS: Prepare a 9-10 inch springform pan by cutting a round piece of parchment paper and place on the bottom of the pan, also wrap a sheet or two of foil under the pan and up the sides, crimping into place. This will keep the water bath from seeping into the pan. Make sure your oven rack is in the lower position (two up from the bottom). Preheat the oven to 400 degrees. Get a larger, high sided pan that the springform pan can fit in and have it ready to use. Put a large pot of water on the stove to boil, or use a tea kettle, once boiling, leave on simmer.


CRUST: Mix graham crackers crumbs, sugar, and melted butter together in a bowl. Use a 9-10 inch springform pan. Line the pan with parchment paper for ease in transferring to a serving dish. Press graham cracker mixture into the springform pan either with your fingers or back of a spoon. Place prepared crust into the freezer until you finish mixing the filling.

CHEESECAKE: Beat the room temperature cream cheese in a large mixing bowl until creamy and smooth. Add in the sugar and flour; beat until well blended and scrape the sides of the bowl for about 3-5 minutes. Add in the lemon juice and vanilla and mix until blended. Add the eggs one at a time, mixing well after each addition. Last of all, scrape down the sides again and add the heavy cream. Mix on low speed until smooth and creamy with no lumps.

Remove the baking pan from the freezer and pour the batter onto the cold crust. Place the filled springform pan into the larger pan; place both pans into the preheated oven. Pour hot water into the larger pan until it reaches half way up the springform pan sides. Bake in the preheated oven for 20 minutes. Without opening the oven door, after 20 minutes, lower the temperature to 225 degrees and continu baking for 1 hour more. After 1 hr. And 20 minutes, remove the cheesecake from the oven and place on a rack to cool for another hour or so. Cover with plastic wrap and refrigerate at lease 4 hours or more (overnight is best) prior to serving.

Serve plan or with your favorite topping. (We’re using Homemade Cherry topping).

Note: You can also prepare this in advance for future use. After cooling completely, cover with plastic wrap and then with foil. This will last up to 6 months in the freezer. Do not freeze with toppings.

Bonus video: Food Hacks and Finds


Watch this short video for some great finds!

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