Wayne Boatwright wrote:
> 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.

Nor could they absorb much flavor from the dressing (or whatever).
>
> 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.)
>

My issue was the word "creamy". Makes me think of potato salad
made from mashed potatoes. I am not quite sure what was meant.
And, aside from the maceration, I don't think my recipe is that
different--although it is, of course, the best potato salad.
(THAT, I suspect, is pretty subjective--and frequently based on
what you ate as a kid.)
--
Jean B.