Growing up on a farm in south Alabama, potatoes were plentiful. Mama kept chickens, too, so we always had fresh eggs.

Because we always had these foods, a common dish on our table was potato salad. We used fresh potatoes and eggs, and we only needed to add seasonings.

After I married and left home, I decided to add sour cream, and I liked the different taste. Adjust the amount of sour cream in this recipe to your taste — sometimes I add more than ½ cup.

I prepared this potato salad for a function at my church recently, and I brought home an empty dish, so it must have been good. Almost all the dishes carried that day were empty — there are a lot of good cooks in this area!

 Good old Southern potato salad

Ingredients

• 3 pounds potatoes
• 6 boiled eggs (5 diced, 1 sliced)
• 1½ cups mayonnaise
• ½ cup sour cream
• 1 cup pickle relish
• 1 tablespoon salt
• 1 teaspoon pepper

Preparation

Peel and cube potatoes. Boil for 2 minutes or until tender. Drain. In a large bowl, mix diced eggs, mayonnaise, sour cream, pickle relish, salt and pepper together. Add potatoes and mix well. Garnish with boiled egg slices. Good served warm or cold.

From the scriptures

Spiritual food is essential for all of us, as well as physical food. We should nourish our mind and feed our spirit daily just as we feed our body. To memorize a weekly Bible verse is a fabulous spiritual food. Try it, and you will see how easy it is to memorize just one Bible verse each week!

Our Memory Verse for this week is: “Where you go I will go, and where you stay I will stay. Your people will be my people and your God my God.” Ruth 1:16