Christine Dabney > wrote in
:

> On Mon, 09 Jun 2008 18:53:17 GMT, Wayne Boatwright
> > wrote:
>
>
>>What do you put in your, Christine? I put chopped scallions, sliced
>>celery, either a bit of relish or chopped pickle, a few chopped
>>stuffed olives, light sprinkle of celery seed, and sometimes some dill
>>weed. For the dressing I use about 2/3 mayo and 1/3 sour cream, with
>>some dry mustard and cracked black pepper mixed in. Usually no
>>additional salt, as the potatoes were cooked with plenty of salt. On
>>occasion I will put diced cucumber.
>
> Waxy style potatoes boiled in their jackets, cut up while they are
> still warm and then salted. Celery, onions, hard-cooked eggs, pickle
> relish and juice, and mayonnaise. When I was growing up, we used to
> use a bit of something called coleslaw dressing, but I haven't seen
> that for years. Added a nice tang. I wish I could remember the brand
> my mother used..
>
> These days, I add a bit of mustard as well.
>
> Very simple.
>
> Christine
>

Baked red potatoes rule for potato salad...plus you get the bonus of the
crispy skins...either re-baked with shredded cheese or in the salad

--

The house of the burning beet-Alan