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 Gorges State Park and other remote areas of our state, swinging suspension bridges — practically woven into the woods around them — transport hikers over rivers, across creeks, and into the past.
North Carolina’s state symbols make up a one-of-a-kind collection that tells our story. They include our native plants, the art we create, the crops we grow, and so much more.
He was smitten with the flavors of her Zimbabwean cooking. She was intrigued by his rural North Carolina upbringing. Together, they created a life in Durham — and a namesake restaurant that was the first of its kind in the entire country.
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