If your version of a salad includes a bunch of random vegetables tossed on top of a bed of lettuce, than you've never spent time in the South. There is no one right answer for "what is a Southern salad?" because it can be almost anything. Salads aren't limited to leafy greens and traditional pairings, but open to a wide variety of choices; three bean salad, pasta salad, chicken salad, potato salad. If there's a single vegetable you can name, chances are good that it pops up in a salad down south. Here's just a few examples of great Southern salads, and how to make them.

Potato Salad.

Fill a large pot with water and bring to a boil. Add four eggs and boil for 6-7 minutes until done. While the eggs are cooling, bring the water back up to boil, and add 3 pounds of potatoes. The potatoes will take awhile to cook, but this way you can save some dish washing later! Make sure that you rinse the potatoes before cooking them. If you really want to save some time on washing dishes, rinse out the pot while the potatoes are cooling, and mix up your salad in there.

Now we're ready to get started. Peel the potatoes (though you can peel them before boiling; its you choice), and chop them into bite size pieces. Some people like to mash the potatoes, but I think it makes the salad more like a weird version of mashed potatoes than potato salad. Chop the hard boiled eggs, and add them to the potatoes. Next add 4 tablespoons of Mayonnaise (I prefer Miracle Whip), 2 tablespoons of relish (dill or sweet, your choice), and 1/4 teaspoons of salt and pepper. Mix everything together, and taste. I like a little more mustard, and a little less relish in mine, but the choice is up to you. Let it sit for a few hours in the refrigerator, preferably overnight, so the flavors can meld. Garnish with paprika and serve.

Four Bean Salad-A Twist on the Typical.

Open and drain 1-14 ounce can of each type of beans; kidney, wax, black eyed peas, and green beans. If you can't find wax beans (they're pretty hard to find around here), look for lima beans or pinto beans. The taste will change somewhat, but it will still be pretty darn good. Add each can of beans into a large bowl, and using your hands, mix them thoroughly. Some recipes say to keep the beans uncombined until the last second, but this is a lot easier and doesn't change the texture of the salad.

Pour half of a bottle of Italian dressing (your choice, but I like to use Paul Newman's brand of house Italian). Mix the beans and dressing, adding more dressing if needed. Depending on the size of your beans, you might need up to the whole bottle. Chill the bean salad for a minimum of four hours, though overnight is best. Prior to serving, drain the dressing that is bound to pool in the bottom of the bowl. Garish with parsley and serve.

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