On Tue 10 Jun 2008 09:13:23a, blake murphy told us...

> On Mon, 09 Jun 2008 19:11:40 GMT, Wayne Boatwright
> > wrote:
>>
>>Does Marzetti's Coleslaw Dressing ring a bell? I think they still make
>>it, but distribution may be spotty. It originated at Marzetti's
>>Restaurant in Columbus, OH. We used to use it, too.
>>
>>Oh, I forgot... I cook my potatoes already cut in chunks. As soon as
>>they're drained and still hot, I drizzle over them a tablespoon of cider
>>vinegar and about the same amount of chicken broth. This all soaks into
>>the potatoes.
>>
>>I don't do the hard-cooked eggs. I like them, but in in potato salad.
>
> you might try a little olive oil drizzled before the vinegar and add a
> little less mayonnaise.
>
> your pal,
> blake
>
>

I have done that, but it seems that the vinegar and broth do not absorb
completely into the potatoes if oil is added first. I sometimes have added
a bit of oil afterwards, and less mayo. Sometimes I forego the mayo
altogether and add more oil.

--
Wayne Boatwright
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Tuesday, 06(VI)/10(X)/08(MMVIII)
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Cats must refuse to eat their food
until it has been piled into a pyramid
shape.
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