On Sat, 1 Aug 2009 20:39:27 -0400, "Cheryl"
> wrote:


>After the garlic was softe wilned, I smashed it with some sea salt. Prepared
>the green onions, parsley, carrots, which were diced very small because of
>my braces. In a mixing bowl I added about 2 cups of the mayo, a couple of
>spoonfuls of the mustard, the smashed salted garlic, parsley and everything
>but the potatoes and eggs, which were diced. Mixed well. When the tators
>were sufficiently cooked, I cooled them in cold water enough that I could
>remove the skin. Diced into squares and folded in the mayo-veggie mix and
>the diced eggs. Sprinkled Old Bay seasoning over the top and covered it and
>it's now chilling and melding. I guess I won't get my tator salad today but
>now I think I'm going to save it for dinner tomorrow and ask Mom to come
>over to help eat it.


I think you're right on, ma'am.

You can put almost *anything* into a potato salad, because potatoes
are so neutral. No, that's not right. There's a slight earthiness.

I like the Old Bay idea, as, when I roast potato pieces, I dust them
with Old Bay or Emeril's Seafood Essence, in olive oil. Great flavor.

I sometimes take boiled potatoes and throw then in a wok with a bit
of oil, and then turn them with a spatula as they migrate to mashed.
A bit of mustard and vinegar, plus the cracklings from the side of the
wok, make a delicious side.

Oh, did I mention I use bacon drippings for the wok? And I throw
in parsley at the last second. Bacon crumbles thrown in are an
extra.

Alex