EDITOR’S NOTE: Circulation Manager Jenni Johnson’s mom, Bobbi Johnson, became a North Carolinian in 2011, moving here from Cleveland. This is Bobbi’s recipe for potato salad.
Yield: 6 to 8 servings
1 cup Hellmann’s mayo
2 tablespoons vinegar
1½ teaspoons salt
1 teaspoon sugar
¼ teaspoon pepper
4 cups cooked potatoes, chopped
1 cup celery, chopped
½ cup onion, chopped
½ cup black olives, chopped
1 cup tomatoes, chopped
2 hard boiled eggs, chopped
In large bowl, combine first five ingredients, adding a pinch of salt to the chopped potatoes before stirring. Mix in remaining ingredients and let chill for at least 12 hours.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
