On Mon 21 Jul 2008 05:24:00p, Jean B. told us...

> 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).
>

I do the same, Jean, although my mom did not and her potato salad was
exceptional. What I've never understood were those recipes I've sometimes
come across that instruct to boil the potatoes in their jackets. Let cool
and refrigerate until the next day to peel and dice. They can't have much
flavor in the potato.

Re the OP's post/request. IMO, he really gave very little specific on what
he did and did not like for me to make any kind of recipe or
recommendation. (Plus the fact that I have never had a recipe, I just put
it together as I go along, according to mood and taste.)

--
Wayne Boatwright
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Monday, 07(VII)/21(XXI)/08(MMVIII)
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Reality is the opiate of the people.
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