For six weeks a year, North Carolina could lay claim to being the potato capital of America. About 16,000 acres of potatoes are grown in Northeastern N.C. annually, producing about 3 million pounds of potatoes. These fresh, white table potatoes are available at grocery stores locally, regionally and even on up into Nova Scotia. Check out this Southern Farm Network news clip for more information on North Carolina’s brief, but tasty potato season.
Check out this classic recipe for southern potato salad. Local Dish’s Lisa Prince suggests starting with cold water and lots of salt to season the potatoes. Also, be sure to let the potatoes cool completely after boiling, so you won’t end up with mashed potato salad.
- 2-1⁄2 pounds potatoes
- 6 eggs (boiled and peeled)
- 1⁄2 cup sweet pickle cubes
- 1 yellow onion (chopped fine)
- 1 cup Dukes Mayonnaise
Fill a large pot with water and a generous handful of salt. Peel potatoes; cut into medium cubes. Place the potatoes into the pot and boil until tender, but firm. Drain the potatoes and immediately spread on a cookie sheet or tray to cool completely. Boil, peel and chop your eggs while your potatoes cook and cool. Combine the potatoes, eggs and onion. Then add the pickles. Gradually add the mayonnaise. Gently stir to combine so you don’t mash the potatoes. Season potato salad with salt and pepper to taste.