Pan's Potato Salad

This is my grandmother whose given name was 'Elizabeth Pansy'. Everyone--including the grandchildren-- called her Pan. This was at her insistence.

To say she had a strong personality would be quite the understatement. She was fiercely beautiful albeit a bit camera shy.

Pan with Kalarama Lashbrook

She is responsible for my love and method of cooking. I don't recall her ever using a precise measure. She could make wonderful and memorable food out of what she had on hand. Even though she was a skilled Southern cook she also loved new flavors and spice and heat. Mexican and other South American influences were staples in her kitchen long before they reached the 'masses' in the US. She would brew us Jasmine tea which I had with rye toast. This was alongside the plate of corncakes and sliced onions that seemed perpetually on the stove. Her food, even when simple, never tasted bland.

I've made this potato salad as long as I can remember cooking. I think it was one of the first things I learned to make. I finally wrote down the basic recipe around 20 years ago.

I don't remember when we stopped peeling the potatoes but that was early on. I think that she started using Claussen Pickles in the 1970s after Oscar Meyer bought the company. All I know is that once we found those there was (and is) no other pickle that would do.

Pan's Potato Salad


3-3 1/2 lbs new red skinned potatoes, quartered, boiled until just done
6 hard boiled eggs, rough diced
@1 c. celery, chopped (leafy end is better)
6 or 7 Claussen brand pickle halves, rough diced
1 bunch green onions, chopped
1 medium Vidalia onion, chopped
@ 1 1/2 c. Hellman's Mayonnaise
@ 2 tsps yellow mustard--you may want more to your taste
1/4 to 1/3 c. Claussen pickle juice

Add the first six ingredients to the bowl and splash with a little pickle juice and mix. Add the mayo and mustard and blend. Taste and adjust the mayo, mustard, pickle juice dressing to your liking. This will be a little loose. Refrigerate until cold.

It is best if you can make this a day ahead. However a couple of hours will do and I've even thrown it in the freezer to cool it quickly.


I've never had anyone try this and not like it. Even folks who don't normally like potato salad like this.

I hope you make it and share it with your family and friends. She would have liked that.

You Can't Beat Wilson's Meat!

I'm making it a point this summer to buy local. It really makes sense if you know quality and prices. And honestly I don't mind paying just a tad more for better food.

But you know what is even better? Finding the best quality beef and actually paying less for it.


The best kept secret amongst my foodie circle of friends is Wilson's Grocery and Meats. This unassuming family grocery at the corner of Cramer and Victory is simply the place to go in town if you want a marvelous cut of beef at a beyond fair price.

For my last little soiree I chose to do grilled beef tenderloin because I knew I could provide my guests(40-50) with a mouth watering entree that would not break the bank. I paid less per pound for this restaurant quality tenderloin than I would have paid for Select sirloin steaks that week at Kroger.

This is about 13.5 lbs of tenderloin. The only trimming it needed was removal of the silverskin. As it was so beautiful I decided I wouldn't mess with it too much. All that's on there is a dusting of ground corriander and freshly ground mixed peppercorn blend. It got a drizzle of fruity, light EVOO just before going on the hot grill.


Cooking time depends on your grill. If you are in doubt take it off early. You can always cook it a bit more. Meat this glorious should not be overcooked--of course I like mine bloody. The cool thing about tenderloin is that the 'tail' cooks faster because it is thinner and the bigger end stays nice and rare.

I set out a nice horseradish-mayo sauce.

I don't think people used much of that.

And don't be afraid to buy a whole tenderloin from Wilson's because you think it's too much to use unless you are having a party. I buy one and cut it into thick Filets and then freeze what we don't use immediately. Thaw gently and throw on the grill over high heat and you'll have a feast for which you didn't pay $30 a plate.


Let me know if you give Wilson's a try.

Summer Sangria

And I'm back!

I know it's been a while but it took quite a bit of time to get everything ready for the party. We enjoyed the company of friends this past weekend and I have to say that I enjoyed having our house full of wonderful friends that I would do it again this weekend in a heartbeat.

One of the HUGE hits was the sangria---both the red and white versions.

The recipe---which I got from looking at numerous sources on the web--is incredibly simple. In addition it is the one I found that was most often described as 'authentic'. This is supposed to be light and fruity and refreshing--not sweet and cloying. This version definitely fit the bill.

I'm calling it 'Summer Sangria' because I used seasonal fruit.


Summer Sangria

1 1.5 L bottle (fruity not sweet) red or white wine ( I used Yellow Tail Merlot and Pinot Grigio)

3 ripe peaches, sliced with skins on
I lemon sliced into thin rounds
1 orange sliced into thin rounds
@1 cup brandy ( I used E & J VSOP)
2 12 oz. cans Sprite

Prepare fruit and add it to a pitcher. Pour in wine, cover and refrigerate a few hours. As I experiment with this I imagine that I will find that marinating this in a cool place that is not refrigerated will speed up the process.

Right before you serve add the brandy and Sprite and give it a gentle stir.

Serve over ice.

I could not keep up with the demand for this. Folks who didn't really drink wine downed it.

I'll have more party fare up soon--we got some wonderful food from the Farmer's Market which is just heating up here.

This is a wonderful time to try this--let me know how you liked it!