a dinner to match the weather

Lately it’s been a balmy 80 degrees in Florida. And on some slow and sunny Saturdays the boyfriend and I make a savory southern supper.

He grills portabello mushroom steaks topped with fontina.

portabello steaks

And I make a southern-style potato salad.

He wouldn’t share the secrets to the portabello steaks, which is a shame, since they’re delicious.

I’ve only made potato salad twice, and haven’t followed any specific recipe. I just throw things together. It’s so easy and southern.

Southern-Style Potato Salad Recipe


  • 4 – 6 medium sized red potatoes
  • 3 eggs
  • four stalks of celery
  • 1/4 cup of sweet pickles
  • 1/4 cup mayonnaise
  • 2-3 tablespoons of mustard (use high quality mustard with the seeds in it)

How to:

  1. Chop potatoes into quarter-sized chunks and boil them for 10 – 12 minutes, or until soft.
  2. In a separate pot, bring the eggs to a hard boil.
  3. Dice the celery and pickles.
  4. In a small bowl mix the mayonnaise with the mustard. You can use less mayonnaise if you want. I’m not Paula Dean.
  5. When potatoes are finished drain them and place in a large mixing bowl.
  6. When the eggs are hard boiled, peel them and chop them.
  7. Combine all of your ingredients into the large mixing bowl with the potatoes.

It’s very simple and yummy. Enjoy with an IPA or sweet tea!

I promise this will be the last of the food posts this week.

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