On Fri, 15 Mar 2019 07:11:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, March 15, 2019 at 9:12:59 AM UTC-4, U.S. Janet B. wrote:
>> On Fri, 15 Mar 2019 02:57:27 -0700 (PDT), Cindy Hamilton
>> > wrote:
>> snip
>> >
>> >A dab of yellow mustard in potato salad. Otherwise I have no use
>> >for it.
>> >
>> >Cindy Hamilton
>>
>> would you list off the ingredients in your potato salad, please? My
>> mother made only one kind and everyone else made German hot potato
>> salad. I never feel comfortable with my attempts at regular,
>> everyday, U.S. potato salad like one used to find at deli counters.
>> thanks
>> Janet US
>
>Potatoes, cubed and cooked

Potato salad is much better (more potato flavor) when the spuds are
first cooked and then diced/sliced.

>Diced onion and celery
>
>Mayonnaise
>A little vinegar to thin
>A squirt of yellow mustard. Not too much.
>A little sugar to correct the tartness. Definitely not too much.
>Salt and pepper to taste

I don't add vinegar, I add fresh squeezed lemon juice. I don't add
mustard or sugar. I add curly leaf parsely/minced, and sometimes
diced bell pepper for garmish, also some grated carrot.

>My grandmother used Miracle Whip. She's why I don't have an actual
>recipe with quantities. I watched her make it so many times it's
>just instinct.
>
>Lately I've been mixing the dressing with the onion and celery before
>adding to the potatoes.
>
>My family always added sliced green olives, but I find nobody likes
>that but me so I don't add them anymore.

I like olives but not in potato salad, and never onion!