Wayne Boatwright wrote:

> On Mon 21 Jul 2008 06:27:15p, Goomba told us...
>
> > Fred/Libby Barclay wrote:
> >
> >> I have German friends, and their potato salad is nothing like ours. It
> >> has no mayo, has tomatoes and squeezed out salted, drained cukes and
> >> bacon. I think it did have mustard in it and sour cream, It was
> >> distasteful to me, and I ate it only to be polite. It was always
served
> >> room temp.
> >
> > Room temp is the perfect temp to TASTE foods like that. I can't stand
> > refrigerated cold salads. Cheese, tomatoes and other foods are best at
> > room temp also. Cold covers up flavor.
> >
> > That German potato salad was probably delicious! My own Italian potato
> > salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped red
> > onions, lots of chopped parsley in the potatoes along with salt and
> > pepper make for a nice salad.
> >
>
> Not unlike a good French style potato salad, either.
>
> I really like all styles or potato salads, with the one exception of
adding
> hard-boiled eggs to them. No one could talk me into enjoying that, yet I
> really like hard-boiled eggs.


I loathe the texture of chopped hard - boiled eggs in salads. When I make
potato salad I make my own dressing (mayo, sour cream, yogurt, vinegar,
spices, brown mustard...) and simply throw the hard - boiled eggs into the
food processor with the rest of the dressing ingredients. That way you get
the desired egg - ey taste without those disguzting chunx...

This past weekend I made my standard tater salad for a cookout for like the
10 millionth time already this season, and I'm kinda tired of it (I make 8 -
10 pounds at a time). Next time I am making it French - style, with roasted
potatoes, a moutard vinaigrette, NO eggs...

--
Best
Greg