April 29 was Confederate Veteran Memorial Day. Local and state government offices were closed in observance of the holiday. While North and South may disagree on many issues, no one can dispute potato salad is the official warm weather salad. While you read Food Scrounge News, boil the potatoes for it using this recipe from Southern Living:

2 pounds red potatoes, peeled (russets can be used but will have a softer texture)
1/2 cup mayonnaise (light or regular)
1 1/2 teaspoon mustard (your choice: hot, mild, spicy etc)
2 hard cooked eggs
3/4 teaspoon salt or to taste (I used more)
1/4 teaspoon pepper or to taste

Cook potatoes in boiling water until tender; drain and cool (ice water works well). Cut into one inch cubes
Grate hard cooked eggs using the large holes of a cheese grater into the potatoes. Mix mayo, mustard, salt and pepper together and stir gently into potato mixture. Serve immediately or cover and chill. 6-8 servings.
Options: add 2 tablespoons chopped sweet pickles; 1/4 cup each diced celery and onion.

I made this for the family reunion last week.

Several of Mr. Mike’s ancestors were Confederate veterans.

Potato salad and other goodies on the counter.