aem wrote:
> On Jul 21, 2:52 pm, "For example: John Smith" >
> wrote:
>> ..... I dislike "southern" potato salad and
>> .....the Boars Head brand ....and they [Publix] make about a half dozen different
>> kinds and none of them do it for me either. I am looking for a good recipe
>> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
>> boiled eggs like you get in the deli's up north. I've tried several recipes
>> that I found on the internet but no luck and I really do not want to try to
>> make a dozen recpies until I find the right one. So if anybody can help me
>> out I would really appreciate it. Thanks.
>>
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
>> type of recipe I am looking for. Thanks again.
>
> People will give you their favorite versions but how you will know
> they aren't like all the versions you dislike I don't know because you
> don't say what you don't like about them.
>
> I'm surprised at the absence of vinegar in the recipes already given.
> For me, it's not only an essential ingredient but should be put onto
> the potatoes while they're still hot, along with salt, so it becomes
> the flavor base. Since you're omitting mustard I'd think that was
> even more important.
>
> My current version starts with the vinegar (white, or rice wine, or
> champagne) and salt and then adds just mayo and a little bit of sour
> cream, ground black pepper, paprika (not smoked), and crushed
> coriander seed. Sometimes lemon juice if tasting seems to call for
> it. Additions are a lot of scallions, a bit of celery, some boiled
> eggs. Bacon is very optional. After being gently tossed to combine,
> it needs to be refrigerated for a couple of hours. Hot sauce is passed
> at the table. -aem

Absolutely. The still-hot potatoes need to macerate in something
tasty--in my case a kind-of French dressing mixture (heavy on the
vinegar).

--
Jean B.