Summer Cooking

This is a Paula Deen recipe (I love her cooking) that I've tinkered with a little. As much as I love my mom's potato salad, this might be my favorite. The longer days and warmer temps have got me thinking about firing up the grill (I love barbecued chicken) and this is a perfect pairing for anything from burgers to brats. This will serve 8-10.

The Lady's Warm Potato Salad

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon-pepper seasoning
1 tablespoon seasoned salt (I use Lawry's, or make your own*)
1 tablespoon Dijon mustard
2 tablespoons finely chopped dill
2 tablespoons finely chopped fresh chervil
1/4 cup mayonnaise
1 cup sour cream

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently. Serve at room temperature.

This is better the second day, so if you make it ahead and refrigerate, let it come back to room temp before serving.

*Seasoned Salt

* 6 tablespoons salt
* 1/2 teaspoon dried thyme leaves
* 1/2 teaspoon marjoram
* 2 1/4 teaspoons paprika
* 1 teaspoon dry mustard
* 1/8 teaspoon dill weed
* 1/2 teaspoon celery salt

Put all ingredients into a mini food processor or small blender container and blend on low. You can also use a mortar and pestle.

I used to play in the Charleston Symphony in the pre-Paula Deen days and the food downtown was already pretty amazing. Whatever I made went to hotel and meal bills.