July 4th is a wonderful holiday to relax and enjoy some good ole’ NC cooking.  I love this celebration because everyone is so festive and not as rushed like other holidays.  Families, friends and neighbors come together to enjoy the fireworks, cookouts and games.  We have three delicious and easy recipes that explode with flavor just in time to get you ready.  They are also great to travel with and multiply well if you need a big batch.  Take time to cook something everyone will enjoy because if you want the best for July 4th, it’s got to be NC.

• 2 ½ pounds russet potatoes
• 6 eggs, boiled and peeled
  
• ½ cup sweet pickle cubes
  
• 1 large yellow onion, chopped fine
  
• 1-cup Dukes mayonnaise

Fill a large pot with water and a generous handful of salt.  Peel potatoes; cut into medium cubes.  Place the potatoes into the pot and boil until tender, but firm.  Drain the potatoes and immediately spread on a cookie sheet or tray to cool completely.  Boil, peel and chop your eggs while your potatoes cook and cool.  Combine the potatoes, egg and onion.  Then add the pickles.  Gradually add the mayonnaise. Gently stir to combine so you don’t mash the potatoes.  Season potato salad with salt and pepper to taste.  Serves 8.

• 2 cups fresh NC corn (white, yellow or a combination)
  
• ¾ cup cucumber, peeled, seeded and diced
  
• ½ cup diced red onion
  
• 3 Roma tomatoes, chopped
  
• 6 scallions, chopped into ¼ inch segments
  
• 3 Tablespoons Greek yogurt
  
• Salt and Pepper
  
• ¼ cup red wine vinegar
  
• ½ cup Olive Oil
  
• 3 Tablespoons fresh cilantro, chopped
  

Combine the corn, cucumbers, onions, tomatoes, and scallions in a bowl.  In a separate bowl, blend yogurt with salt, pepper, vinegar, oil and chopped cilantro.  Add yogurt mixture to corn and toss gently to coat.  Chill and serve.

• 4 cups seedless watermelon, cubed
  
• 1-cup ginger ale
  
• ½ cup water
  
• 8 teaspoons lime juice (about 2 large limes)
  
• 4 teaspoons sugar
  
• 8 mint leaves, torn, plus more for garnish

Process the watermelon in a blender until smooth, stopping to scrape down the sides as needed.  Pour mixture through a fine wire-mesh strainer into a pitcher, discarding the solids.  Stir in the ginger ale, water, limejuice, sugar and mint leaves.  Cover and chill until ready to serve.  Serve over ice and garnish with mint or lime wedge. Makes about 5 cups.