Miss Leisa's Potato Salad & Miss- part two

On the third day of our trip to Mississippi, Mary and I set out early for Natchez. Natchez is a home to the " Pilgrimage" twice a year, spring and fall.

Picture yourself sitting on the porch of beautiful Rosalie mansion.

The weather is perfect. This home fits in GWTW times. You're waiting for a tour to begin, when a woman, dressed in period appropriate clothing swishes out onto the front porch in her big hoop skirt. Not sure if the hosts are always in costume, but certain they are always equipped with a charming Southern drawl. Some tours are hosted by sweet Southern ladies who are descendants of original plantation/mansion owners.

Miss Rosalie Mansion: "Did sahm bahdah rahng the dahl bahl?"

translation: Did somebody ring the doorbell?

Miss Barbara has a funny convo with Miss Rosalie Manion. Miss Barbara and Miss Mary are quite amused by Miss Rosalie Mansion. Is she for real?

Oh, Miss Barabara- she is Mary's childhood friend. They grew up together in the South. Miss Barbara joined us to show us around the town. She and her husband own some property up river and she knows Natchez like nobody's business.

Toured the town in a horse drawn carriage that clomp-clomped

past several historic sites in old town Natchez.

We ate breakfast at an old hotel in town, took the carriage ride, toured Rosalie, stopped again to eat at and tour Stanton Hall. Lunch at the mansion included: tiny butter biscuits, fried pickled green tomatoes, deviled eggs, shrimp with Remoulade sauce, Shrimp Po-Boys and frozen fruit salad. Coke in the cutest little bottle, eh-vah.

Miss Mary and Miss Barbara win the prize for most hospitable hosts. Serious.

Last stop, Longwood Mansion and Gardens...

At the end of the day, we toured Longwood Mansion. It's a beautiful place, surrounded by trees draped in moss. The 30,00 square home was designed by Samuel Sloan, a Philadelphia architect. The mansion was built for wealthy cotton planter Haller Nutt and his wife, Julia.

Love the Greek Revival architecture and the mossy trees.

The mansion was almost completed when the Civil War began. When the war started, the craftsmen, who were from the North, dropped their tools and went home believing they would be back shortly to finish. The war ended up lasting 4 years.

Haller Nutt finished the basement level floor with the help of slaves who remained on the plantation. Of the thirty two rooms planned, only nine rooms on the basement floor were completed and used. Haller died of an illness 1864, a year before the war ended. His wife Julia lived with their children on the finished level for several years. The upper 5 floors were never completed. The mansion has a sad feel. It's as if a picture of history was snapped and time froze in this once grand part of the South. The home is the largest standing octoganal home in America, and is a National Historic Landmark.

After the day was over, we said our goodbye's to Miss Barb and headed back for the lodge. There are about 20 homes available for tour in Natchez, 3 down, 17 to go...

Like my bff Scarlett says, "Tomorrow is another day".

I'll be back.

I got so carried away with my travel log, I forgot to tell you about this salad. I love my Aunt Di's potato salad. It's my go-to potato salad. This salad is totally different. I loved Miss Liesa's Potato salad. A little sweet. A little crunch. Yummy, perfectly cooked potatoes. Made this with Buttermilk Fried Chicken. LOVED it.

Next: The Canton Flea Market, a visit to Viking HQ in Greenwood, MS , and Pimiento Cheese, aka Southern Pate.

Miss Leisa's Potato Salad

print recipe

2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles ( I used sweet)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)

In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well. Let potatoes cool. Cut into cubes.
In a large bowl, combine mayonnaise dressing , celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat.

Cover and chill for 6 to 24 hours.
To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.

Tips:

-The mayonnaise dressing called for is a dressing like Miracle Whip. Since I don't usually purchase Miracle Whip, I subbed regular mayo, and added a teaspoon of sugar to give it a sweet flavor.

- I was in a hurry, as usual, so I did not wait for the salad to chill 6 hours before serving.

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