On Friday, March 15, 2019 at 3:08:55 PM UTC-4, U.S. Janet B. wrote:
> 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
> >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
> >
> >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.
> >
> >Cindy Hamilton
>
> thanks a bunch. So, you cube then cook? I've been cooking whole
> potatoes and then cubing. I bet you get more uniform doneness your
> way.

Yes, and yes. I don't use russets.

> Do you dress the potatoes while still warm?
> Janet US

Yes, nowadays I do. I don't think my grandmother did.

Cindy Hamilton