"MareCat" > wrote in message
...
> On Sun, 13 Jun 2004 05:47:56 GMT, Wayne > wrote:
>
> >
> >_Traditional_, mayonnaise-based potato salad...what do you put in it?
> >
> >Celery?
> >Celery Seed?
> >Sweet Pickles or Dill Pickles or both or not at all?
> >Stuffed Olives?
> >Hardboiled eggs?
> >Mayonnaise or Miracle Whip or maybe homemade boiled dressing?
> >Sour Cream?
> >Mustard?
> >Onion or Scallions or not at all?
> >Fresh parsley?
> >Fresh dill?
> >Lots of dressing or just to coat or somewhere in between?
> >
> >What's your favorite? Recipes? I make mine up as I go along. :-)
>
> My way to prepare potato salad is very simple. I just made some last
> week, and my husband proclaimed it as "the best potato salad I ever
> had."
>
> I use red potatoes and boil until tender (but not mushy). Then cut 'em
> into fourths (or eighths, depending on how big the taters are). I then
> mix a few tablespoons of potato water with a couple of tablespoons of
> white vinegar and a tablespoon or so of salt and pour that over the
> warm potatoes. Then I add chopped hard-boiled eggs, onion, and celery,
> and mix in a good amount of mayo to coat. Adjust seasonings to taste.
> Chill until ready to serve.


Does no one use baby new potatoes - that's a harder waxy variety such as
charlotte or pink fir - and leave them whole with the skins on? I find it
gives a much better flavour - ie you can taste the potato. My preference is
to leave out the mayonaise and just dress with an olive oil based dressing.
Occasionally I will make my own mayonaise, as it's far better than anything
out of a jar and takes about 10 minutes to make. You must beat by hand - if
you're going to eat it you need to burn off the calories in advance!
Always dress a potato salad when warm so that the potatoes take up more of
the flavour. If you're just using an oil based dressing (I tend to add
lemon juice rather than vinegar) the potatoes will actually absorb the oil
if they're warm.

Colin