Yield: 8 servings.
For the dressing:
1 cup Duke’s mayonnaise
½ cup sour cream
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
1 tablespoon yellow mustard
3 tablespoons honey
In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustards, and honey until well combined. Refrigerate until ready to use.
For the salad:
3 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
4 large hard-boiled eggs, peeled and quartered
¼ cup flat-leaf parsley, chopped
¼ cup chives, chopped
3 green onions, sliced
Salt and black pepper to taste
Place potatoes in a large, heavy pot and add enough cold water to cover by 2 inches. Add salt. Boil potatoes until just fork-tender, approximately 10 to 20 minutes. Drain and run cold water over potatoes for 30 seconds to stop them from cooking.
As soon as they’ve cooled enough to handle, cut potatoes into large chunks and place them in a large mixing bowl.
Pour dressing over potatoes. Add eggs, parsley, chives, and onions. Gently toss all ingredients together until well coated. Season with additional salt and black pepper, if desired. Serve chilled.
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
