I cut up potatoes with the skin on ( I use the almost invisible thin
skin type) into small cubes, then boil. Rinse with cool water, then
sprinkle lightly with any good tasting vinegar (I make my own), set
aside.
The dressing is mayo, mustard, finely chopped red onions, finely chopped
roasted red peppers, a tsp. of Worcestershire sauce, and a little more
vinegar. Mix and add to potatoes.

Cover top with slices of hard boiled eggs and dust with paprika. I
refrigerate.

Denise

On Tue, 22 Jul 2008 12:25:02 -0700 (PDT), Sheldon >
wrote:

> NYC still has the best bagels

LOL - that's a huge NO. If these mythical bagels were easy to find, I
would have found them by this time. I actually went on a bagel quest
the first time I visited NYC, and I found nothing but flabby balloon
bagels.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 22 Jul 2008 12:39:20 -0700 (PDT), Sheldon >
wrote:

> Take your pick.
>>
>> http://www.crawfordsausage.com/productsv1.php
>>
>> Lou
>
>So what.. what are you saying... those ain't Hebrew National, they
>ain't kosher.

Who cares about kosher? I'm worried about mexicans shitting in fields
at the moment. Kosher food sucks anyway.

>They're selling exactly what I said, *expensive*
>natural casing dawgs:
>http://secure.cartsvr.net/catalogs/c...?prodid=849901

So you're to cheap to buy them?

>There are other natural casing hot dogs on the net, all expensive,
>very regional so they'e mostly only availsble on the net, those
>probably taste shitty or they'd be much more widely available. Adn
>jsut becsaeu you ran out and searched the net in no way proves you
>ever tried a product... I don't believe you did, or you would have
>mentioned this barnd in your very first post on teh topic... asnyone
>can find comebacks on teh net... even a NEWBIE like you.

I've mentioned this product here many times. I was talking about it
with Chris M. from Texas just a week or so ago. And I've not only
tried the product I usually have a stock in the freezer.

I usually can get them wholesale, but in a pinch here's a list of the
stores in the Chicago area they can be purchased at. It's a rather
impressive sized list.

http://www.crawfordsausage.com/storesv1.php

>I'm not making anything up,

Most of what you say is made up and bullshit.

>you've finally come to your senses and
>you're agreeing with me... Lou, you're such a sychophant, and smarmy.

You crack me up. But thanks. I needed a laugh this afternoon.

>And you still haven't figured out how to trim attributions, what a
>NEWBIE.

My attributions are accurate. Go up and look at your spelling. When
you learn how to use a real news reader with spell check, and a real
server then you can continue your bantering.

And by the way. You potato salad recipe sucks.

HTH

Lou

On Tue, 22 Jul 2008 10:50:35 -0400, "kilikini"
> wrote:

> Yellow is
>mustard-based. Some may have onion, some may not.

Ya like onions, you put it in. Ya don't like onions, ya leave it
out.

Arguing about potato salad recipes on rfc is about as ridiculous as as
running in the Special Olympics. You may win the argument, but
still remain retarded.

Billy wrote:
> On Tue, 22 Jul 2008 10:50:35 -0400, "kilikini"
> > wrote:
>
>> Yellow is
>> mustard-based. Some may have onion, some may not.
>
> Ya like onions, you put it in. Ya don't like onions, ya leave it
> out.
>
> Arguing about potato salad recipes on rfc is about as ridiculous as as
> running in the Special Olympics. You may win the argument, but
> still remain retarded.

I'm with you on that one Billy! It's to each his/her own on any recipe. I
happen to like German potato salad, apparently many don't. Some like
mustard based potato salad some folks don't.

I think it partly depends upon what you grew up with. Potato salad is a
kind of comfort food, you know what I mean? I'll happily eat a mayo-based
potato salad as long as there is more potato than mayo in it. I like baked
potato salad with cheese and bacon, I like all different kinds.

But, I, like Sheldon, would prefer to leave out raw onion, please. :~)

kili

On Tue, 22 Jul 2008 16:39:41 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Tue, 22 Jul 2008 10:50:35 -0400, "kilikini"
> wrote:
>
>> Yellow is
>>mustard-based. Some may have onion, some may not.
>
>Ya like onions, you put it in. Ya don't like onions, ya leave it
>out.
>
>Arguing about potato salad recipes on rfc is about as ridiculous as as
>running in the Special Olympics. You may win the argument, but
>still remain retarded.

Retards are allowed to have fun too!

Lou

I would have rated Pinks higher but they put yellow mustard on there dogs
instead of spicy brown.

"Andy" <q> wrote in message ...
> Dimitri said...
>
>
>> <SNIP>
>>
>> And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
>> thing belongs on a hot dog is mustard and kraut (not mustard or kraut
>> - mustard AND kraut). But very few these days have ever eaten a hot
>> dog, I strongly suspect you've never... unless it is a natural casing
>> product it is NOT a hot dog, no way, no how... it's just a no account
>> weenie, and with that tube steak crap you can smother it with
>> whatever, fried cornmeal batter, chili, onion sauce, ketchup,
>> whatever, anything to hide its crapiness. Hebrew National makes all
>> beef tube steak but they've never made a hot dog/frankfurter.
>>
>> You have obviously never had a Chili Cheese dog from The Original
>> Tommy's in the LA area.
>>
>> http://www.originaltommys.com/
>>
>> IMHO it is an exception to your hot dog rule.
>>
>> I know they are famus forr their burgers but their doga have a narural
>> skin and snap when you bite into them.
>
>
> I never had a Tommy's hotdog but certainly had my fill of chili
> cheeseburgers. What a delicious mess!!!
>
> You should be eating your hot dogs over at Pinks, imho.
>
> Andy

On Tue 22 Jul 2008 07:44:01a, Lou Decruss told us...

> On Tue, 22 Jul 2008 02:30:56 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 21 Jul 2008 06:27:15p, Goomba told us...
>>
>>> Fred/Libby Barclay wrote:
>>>
>>>> I have German friends, and their potato salad is nothing like ours.
>>>> It has no mayo, has tomatoes and squeezed out salted, drained cukes
>>>> and bacon. I think it did have mustard in it and sour cream, It was
>>>> distasteful to me, and I ate it only to be polite. It was always
>>>> served room temp.
>>>
>>> Room temp is the perfect temp to TASTE foods like that. I can't stand
>>> refrigerated cold salads. Cheese, tomatoes and other foods are best at
>>> room temp also. Cold covers up flavor.
>>>
>>> That German potato salad was probably delicious! My own Italian potato
>>> salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped
>>> red onions, lots of chopped parsley in the potatoes along with salt
>>> and pepper make for a nice salad.
>>>
>>
>>Not unlike a good French style potato salad, either.
>>
>>I really like all styles or potato salads, with the one exception of
>>adding hard-boiled eggs to them. No one could talk me into enjoying
>>that, yet I really like hard-boiled eggs.
>
> I make mine with the eggs, but could live without them. But there's
> no way I would omit onion.
>
> Lou
>

I have to have either onion or scallion. If I need to hold the salad
longer than usual, I use scallion as it doesn't seem to get a stronger
taste over time.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Organization (n.): Arrangement in an
orderly or logical fashion. See 'miracle'.
-------------------------------------------

On Tue 22 Jul 2008 07:45:09a, Lou Decruss told us...

> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> > wrote:
>
>
>>I loathe the texture of chopped hard - boiled eggs in salads.
>
> You don't like a classic spinach salad?
>
> Lou
>

I should have said, specifically in potato or macaroni salad. Yes, I do
like a classic spinach salad with hard boiled egg.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Organization (n.): Arrangement in an
orderly or logical fashion. See 'miracle'.
-------------------------------------------

On Tue 22 Jul 2008 10:48:54a, told us...

> On Tue, 22 Jul 2008 12:31:24 -0500, "Gregory Morrow"
> > wrote:
>>
>>Lou Decruss wrote:
>>
>>> On Tue, 22 Jul 2008 08:22:12 -0700, sf wrote:
>>>
>>> >On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>>> > wrote:
>>> >
>>> >>Next time I am making it French - style, with roasted potatoes, a
>>> >>moutard vinaigrette, NO eggs...
>>> >
>>> >
>>> >Would you please post your recipe? I see recipes calling for waxed
>>> >potatoes and chicken broth. No roasting involved.
>>>
>>> This one's very good, but I guess you killfiled me.
>>>
>>> Flo's Cilantro and Roasted Potato Salad
>>> Recipe Courtesy of Emeril Lagasse
>>> 2 pounds new potatoes
>>> 10 cloves of fresh garlic
>>> drizzle of olive oil salt
>>> freshly ground black pepper
>>> 3/4 cup Homemade Mayonnaise
>>> 2 tablespoons Creole Mustard
>>> juice of one fresh lemon
>>> 1/4 cup fresh cilantro leaves, washed and patted dry
>>> 4 hard-boiled eggs, sliced
>>> 1/2 small red onions, thinly sliced
>>>
>>> Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes
>>> and garlic with a drizzle of olive oil. Toss well. Season with salt
>>> and pepper. Place on a baking sheet and roast for 15 minutes. Remove
>>> from the oven and cool completely. Using a mini food processor,
>>> combine the mayonnaise, mustard and lemon juice. Process until smooth.
>>> Season with salt and pepper. Add the cilantro and continue to process
>>> until incorporated. In a mixing bowl, toss the roasted potatoes and
>>> garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well.
>>> Season with salt and pepper. Cover with plastic wrap and refrigerate
>>> for 2 hours. Remove from the refrigerator and mix the salad. Reseason
>>> with salt and pepper if needed
>>
>>
>>That sounds good, one could omit the eggs...
>
> Thanks to both of you and yes, Lou... you *are* in my kill file. You
> don't like me, so I made it easy for both of us. Now we're like two
> ships passing in the night - it's better than our "hallway sex" in
> rfc.
>
>

Tsk tsk tsk!

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Garcon! Three glasses of water. Make
them doubles.
-------------------------------------------

On Tue, 22 Jul 2008 14:09:31 -0400, "kilikini"
> wrote:


>I must have missed your post; I'll go back through and look for it.

Probably too much work for the prick to just re-post it for you.

>What you said about potatoes makes sense. Most of the time potatoes have no
>flavor these days. All I taste is......paste.
>I'll have to start getting my potatoes at the local produce stands and see
>which one has fresher taters.

They're potatoes. A conduit for other flavors. A staple just like
rice that will give some nourishment, but boring on it's own. The
best quality spud or rice will only be that. Ever notice how many
people here use a stick of butter in their mashed potatoes. Or rice
gets jazzed up with saffron?

Lou

On Tue, 22 Jul 2008 21:09:41 GMT, Wayne Boatwright
> wrote:

>On Tue 22 Jul 2008 07:45:09a, Lou Decruss told us...
>
>> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>> > wrote:
>>
>>
>>>I loathe the texture of chopped hard - boiled eggs in salads.
>>
>> You don't like a classic spinach salad?
>>
>> Lou
>>
>
>I should have said, specifically in potato or macaroni salad. Yes, I do
>like a classic spinach salad with hard boiled egg.

I'm the opposite. Eggs are fine in potato salad, but keep them away
from my spinach salad! I can't begin to imagine them in macaroni
salad.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 22 Jul 2008 16:46:40 -0400, "kilikini"
> wrote:

>Billy wrote:
>> On Tue, 22 Jul 2008 10:50:35 -0400, "kilikini"
>> > wrote:
>>
>>> Yellow is
>>> mustard-based. Some may have onion, some may not.
>>
>> Ya like onions, you put it in. Ya don't like onions, ya leave it
>> out.
>>
>> Arguing about potato salad recipes on rfc is about as ridiculous as as
>> running in the Special Olympics. You may win the argument, but
>> still remain retarded.
>
>I'm with you on that one Billy! It's to each his/her own on any recipe. I
>happen to like German potato salad, apparently many don't. Some like
>mustard based potato salad some folks don't.

Who doesn't like German potato salad? Did I blink? This thread was
the first time I'd heard about *French* potato salad. Don't know why
I'm surprised. Them being neighbors and all.
>
>I think it partly depends upon what you grew up with. Potato salad is a
>kind of comfort food, you know what I mean? I'll happily eat a mayo-based
>potato salad as long as there is more potato than mayo in it. I like baked
>potato salad with cheese and bacon, I like all different kinds.

Never heard of using baked potatoes *or* cheese in potato salad, but I
can one up you with odd additions I love.... peas in potato salad. My
"Mom's Potato Salad" *must* have scallions, peas, radishes, and
chopped egg whites (yolks get smushed into the mayo with the mustard).
I didn't know how much my kids liked my potato salad until they became
home owners and now request it for cook outs.
>
>But, I, like Sheldon, would prefer to leave out raw onion, please. :~)
>
You're nicer when you say it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
>>
>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>> :~)
>>
> You're nicer when you say it.

I'd take peas in my potato salad. Never thought about it before. I love
the idea. Thanks!

kili

On Tue 22 Jul 2008 03:27:15p, told us...

> On Tue, 22 Jul 2008 21:09:41 GMT, Wayne Boatwright
> > wrote:
>
>>On Tue 22 Jul 2008 07:45:09a, Lou Decruss told us...
>>
>>> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>>> > wrote:
>>>
>>>
>>>>I loathe the texture of chopped hard - boiled eggs in salads.
>>>
>>> You don't like a classic spinach salad?
>>>
>>> Lou
>>>
>>
>>I should have said, specifically in potato or macaroni salad. Yes, I do
>>like a classic spinach salad with hard boiled egg.
>
> I'm the opposite. Eggs are fine in potato salad, but keep them away
> from my spinach salad! I can't begin to imagine them in macaroni
> salad.
>
>

Same as in potato salad, to me.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I will not instigate revolution -Bart
Simpson/Episode 7G06
-------------------------------------------

On Tue, 22 Jul 2008 19:26:09 -0400, "kilikini"
> wrote:

>sf wrote:
>>>
>>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>>> :~)
>>>
>> You're nicer when you say it.
>
>I'd take peas in my potato salad. Never thought about it before. I love
>the idea. Thanks!
>
YW! I'm here to help.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue 22 Jul 2008 05:41:13p, told us...

> On Tue, 22 Jul 2008 19:26:09 -0400, "kilikini"
> > wrote:
>
>>sf wrote:
>>>>
>>>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>>>> :~)
>>>>
>>> You're nicer when you say it.
>>
>>I'd take peas in my potato salad. Never thought about it before. I love
>>the idea. Thanks!
>>
> YW! I'm here to help.
>
>

I have put peas in my macaroni salad, but never thought of it in potato
salad. Probably good. I usually prefer using scallions in potato or
macaroni salad as it has a milder flavor and doesn't get appreciably
stronger upon storage. I don't like either salad without a hint of onion
flavor.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Just as Schopenhauer predicted,
absolutely nothing is happening.
-------------------------------------------

sf wrote:
> On Tue, 22 Jul 2008 06:22:12 -0400, "kilikini"
> > wrote:
>
>> I usually make German potato salad. That's my favorite. No sour cream, no
>> mustard. It's red potatoes, bacon, onion, celery seed, sugar, water and
>> vinegar, basically. The recipe I use is from my grandmother and it's
>> probably at least 100 years old, if not more. It can be served hot or cold.
>
> I love *warm* German potato salad - just made so the potatoes haven't
> cooled yet!
>
>
Same here and also agree that the warm potatoes are what make it work.

In article >,
Lou Decruss > wrote:

> On Mon, 21 Jul 2008 19:50:54 -0500, Melba's Jammin'
> > wrote:
>
> >Did you include the chicken base? I really think that makes the
> >difference. Mine tastes an awful lot like what Cub is offering in the
> >deli. :-)
>
> I'm curious about the chicken base. I make a dish with thinly sliced
> spuds layered with salsa and cheese. I par-cook the spuds in chicken
> broth. I imagine the effect would be similar. Thanks for the tip.
>
> Lou

I was trying to replicate the flavor of the stuff I can buy at Cub and
it seemed like there was just a hint of the chicken base. I don't think
just salt would do it. YMMV.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
>
> > Did you include the chicken base? I really think that makes the
> > difference. Mine tastes an awful lot like what Cub is offering in the
> > deli. :-)
>
> But probably fresher and cheaper!


Maybe. :-) I noticed that it keeps well in the fridge for nearly a
week. You can guess how I know this.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

kilikini wrote:
> Sheldon wrote:
>> "kilikini" wrote:
>>> Sheldon wrote:
>>>
>>>> I love onions, but not in potato salad, actually not in any salad
>>>> unless peeled, sliced, and added just before consuming... I don't
>>>> want to eat any onions that were peeled and sliced more than five
>>>> minutes prior to cooking or consuming raw. ?When I eat potato salad
>>>> I want it to taste of POTATO, not of pickles, eggs or anything else
>>>> that hides the flavore of potato, but most especially not to taste
>>>> and STINK of fermented onions. ?The combination of onion and mayo
>>>> is not culinarilly acceptable... so at least you admit to being
>>>> afflicted with TIAD.
>>> Okay, if I may ask, what is your idea of the perfect potato salad
>>> recipe?
>>>
>>> kili
>> I posted my recipe for standard NYC deli potato salad to this thread
>> yesterday, scroll up. I know exactly how to prepare standard NYC deli
>> potato salad... I spent an entire summer working at a deli supply
>> wholesaler in Fort Green Market, Brooklyn... among many other items I
>> made tons and tons and tons of potato salad, cole slaw too. The
>> recipe had to consistantly conform or no NYC deli would buy it.
>>
>> Prepare it with exactly the ingredients I specified, make no
>> substitutions/additions/subtractions. The only thing I'll add is to
>> find the freshest potatoes... storage potatoes as are commonly found
>> at the stupidmarket don't taste much of potato, they're just starch
>> bundles, kinda like old corn... storage spuds are to fresh dug spuds
>> as canned 'shrooms are to picked that day fresh. I don't think you
>> are going to find any fresh dug potatoes in Florida, I doubt they grow
>> there. Try a restaurant supply emporium, look for "Chef's" grade
>> potatoes... I've sometimes found them at Sam's Club... they're not
>> going to be fresh dug but they're usually much better quality than
>> from the stupidmarket.
>>
>> Potatoes are a regular farm crop in NY, the Long Island potato is just
>> as famous as Idaho grown probbly moreso (there is no such thing as an
>> Idaho potato, the package always says Idaho Grown... but there is a
>> Long Island potato)... won't be long before the local farm stands will
>> have them, all types. My next door neighbor grows potatoes, russets,
>> red bliss, and yukon gold... you haven't tasted potato until you eaten
>> them dug that day.. probably be a month yet before my neighbor brings
>> me an assortment. I like fresh dug potatoes boiled in their skins in
>> salted water... eaten hot with a little butter or made into my plain
>> potato salad to be eaten over the next few days, I'll do both. It
>> would be a shame to waste good potatoes by burying them in all sorts
>> of strong flavored crap... that's what many delis and resturants do
>> because they use old storage potatoes... that's why southerners add
>> stinkin' onions, pickles and eggs and Krauts add smoked bacon... with
>> all the overwhelming garbage they add they should omit the potatoes
>> and make dago potato salad... make pasta salad instead!
>>
>
> I must have missed your post; I'll go back through and look for it. What
> you said about potatoes makes sense. Most of the time potatoes have no
> flavor these days. All I taste is......paste.
>
> I'll have to start getting my potatoes at the local produce stands and see
> which one has fresher taters.
>
> Thanks!
>
> kili
>
>
Yukon golds have taste especially when roasted.

In article >,
"KW" > wrote:

> "Melba's Jammin'" > wrote in message

> > Did you include the chicken base? I really think that makes the
> > difference.
>
> Sortof, I guess I *did* make one additional (minor) change. My other dish
> for this event was a Cajun Chicken Pasta Salad. I boiled/simmered the
> chicken in stock with carrots, celery, garlic salt & FGBP. After I removed
> the chicken to cool, I boiled the potatoes in the remaining liquid and then
> used a TBSP or 3 of the stock as per your recipe. :-)
>
> KW


Waste not, want not. Especially at today's grocery prices.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Tue 22 Jul 2008 06:22:06p, Melba's Jammin' told us...

> In article >,
> Lou Decruss > wrote:
>
>> On Mon, 21 Jul 2008 19:50:54 -0500, Melba's Jammin'
>> > wrote:
>>
>> >Did you include the chicken base? I really think that makes the
>> >difference. Mine tastes an awful lot like what Cub is offering in the
>> >deli. :-)
>>
>> I'm curious about the chicken base. I make a dish with thinly sliced
>> spuds layered with salsa and cheese. I par-cook the spuds in chicken
>> broth. I imagine the effect would be similar. Thanks for the tip.
>>
>> Lou
>
> I was trying to replicate the flavor of the stuff I can buy at Cub and
> it seemed like there was just a hint of the chicken base. I don't think
> just salt would do it. YMMV.

One of the potato salad recipes from an edition of Joy of Cooking calls for
using warm chicken broth and some vinegar on the warm potatoes. I've been
doing this for years.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Minds, like parachutes, work only when
open...
-------------------------------------------

On Jul 23, 7:26*am, "kilikini" > wrote:
> sf wrote:
>
> >> But, I, like Sheldon, would prefer to leave out raw onion, please.
> >> :~)
>
> > You're nicer when you say it.
>
> I'd take peas in my potato salad. *Never thought about it before. *I love
> the idea. *Thanks!
>
> kili

Have a try of this one - potatoes, peas (if the frozen type, just pour
boiling water over a leave for a couple of minutes, drain and
refresh), finely chopped white onion (or not, if you don't like it),
mayo and as much finely chopped mint as you like, salt & pepper.

YUM

JB

On Mon, 21 Jul 2008 21:52:37 GMT, "For example: John Smith"
> wrote:

>I am originally from New Jersey but I live in Florida now and I cannot find
>decent potato salad within 1000 miles. I dislike "southern" potato salad and
>all the deli's around sell the Boars Head brand or whatever brand of meat
>they sell and it just doesn't do it for me. Also, Publix is the getter
>supermarket around where I live and they make about a half dozen different
>kinds and none of them do it for me either. I am looking for a good recipe
>for chunky, creamy, skin off potato salad with no mustard and plenty of hard
>boiled eggs like you get in the deli's up north. I've tried several recipes
>that I found on the internet but no luck and I really do not want to try to
>make a dozen recpies until I find the right one. So if anybody can help me
>out I would really appreciate it. Thanks.
>
>P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
>type of recipe I am looking for. Thanks again.
>

I'm not sure of what you are looking for, but this recipe is quick and
easy. Comes from my wife's family in the Midwest.



* Exported from MasterCook *

Shirley's Potato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 ea Potatoes - Large
4 ea Dill Pickles - Large
2 tablespoons Dill Pickle Juice
6 large Eggs - Hard Boiled
2 tablespoons Mayonnaise
Salt and Pepper to taste

Hard boil the six eggs and coarsely chop when done.

Peel and cut into eights the four potatoes and boil for 15 to 20
minutes or until fork tender. Drain off water and mash potatoes
thoroughly. Remove mashed potatoes to serving size bowl.

Chop dill pickles into bite size pieces and add to potatoes. Add
dill pickle juice, chopped eggs, salt and pepper. Add mayonnaise and
stir. If mixture is not desired consistency, (it should be smooth and
hold together), add more mayonnaise a little at a time.


NOTE: Actually you can add to, or subtract from, any ingredient to
suit your taste. I usually don't measure anything, but this is a good
place to start if you like dill pickles.

Some people have been know to add chipped black olives and/or chopped
celery.... but hey are ostracized at the next family reunion.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 49 Calories; 6g Fat (99.4%
calories from fat); trace Protein; 0g Carbohydrate; 0g Dietary Fiber;
2mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


Ron Kelley

In article 7>,
Wayne Boatwright > wrote:

> I have to have either onion or scallion. If I need to hold the salad
> longer than usual, I use scallion as it doesn't seem to get a stronger
> taste over time.

Try chives sometime.

leo

Leonard Blaisdell > wrote:

> Wayne Boatwright > wrote:

>> I have to have either onion or scallion. If I need to hold the salad
>> longer than usual, I use scallion as it doesn't seem to get a stronger
>> taste over time.

>Try chives sometime.

Or shallots....

S.

Wayne Boatwright wrote:
> On Tue 22 Jul 2008 05:41:13p, told us...
>
>> On Tue, 22 Jul 2008 19:26:09 -0400, "kilikini"
>> > wrote:
>>
>>> sf wrote:
>>>>>
>>>>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>>>>> :~)
>>>>>
>>>> You're nicer when you say it.
>>>
>>> I'd take peas in my potato salad. Never thought about it before.
>>> I love the idea. Thanks!
>>>
>> YW! I'm here to help.
>>
>>
>
> I have put peas in my macaroni salad, but never thought of it in
> potato salad. Probably good. I usually prefer using scallions in
> potato or macaroni salad as it has a milder flavor and doesn't get
> appreciably stronger upon storage. I don't like either salad without
> a hint of onion flavor.

That's why I usually cook my onions first before putting them into a potato
salad. As the potato salad sits and marries, I think the raw onion gets
overpowering.

My husband, OTOH, will sit down and eat a raw onion before going to bed.
That's not a breath you want to wake up to. Trust me on this one!

kili

Wayne Boatwright wrote:
> On Tue 22 Jul 2008 06:22:06p, Melba's Jammin' told us...
>
>> In article >,
>> Lou Decruss > wrote:
>>
>>> On Mon, 21 Jul 2008 19:50:54 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>>> Did you include the chicken base? I really think that makes the
>>>> difference. Mine tastes an awful lot like what Cub is offering in
>>>> the deli. :-)
>>>
>>> I'm curious about the chicken base. I make a dish with thinly
>>> sliced spuds layered with salsa and cheese. I par-cook the spuds
>>> in chicken broth. I imagine the effect would be similar. Thanks
>>> for the tip.
>>>
>>> Lou
>>
>> I was trying to replicate the flavor of the stuff I can buy at Cub
>> and it seemed like there was just a hint of the chicken base. I
>> don't think just salt would do it. YMMV.
>
> One of the potato salad recipes from an edition of Joy of Cooking
> calls for using warm chicken broth and some vinegar on the warm
> potatoes. I've been doing this for years.

The more I'm reading about this, the more I like the idea of chicken broth
with the potatoes. I've never seen a recipe like that before. I'm going to
have to make one up. (With peas added. <g> )

kili

Wayne Boatwright > wrote in
5.247:

> On Tue 22 Jul 2008 05:41:13p, told us...
>
>> On Tue, 22 Jul 2008 19:26:09 -0400, "kilikini"
>> > wrote:
>>
>>>sf wrote:
>>>>>
>>>>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>>>>> :~)
>>>>>
>>>> You're nicer when you say it.
>>>
>>>I'd take peas in my potato salad. Never thought about it before. I
>>>love the idea. Thanks!
>>>
>> YW! I'm here to help.
>>
>>
>
> I have put peas in my macaroni salad, but never thought of it in
> potato salad. Probably good. I usually prefer using scallions in
> potato or macaroni salad as it has a milder flavor and doesn't get
> appreciably stronger upon storage. I don't like either salad without
> a hint of onion flavor.
>

Nobody has mentioned radish...potato salad ain't potato salad without
radish.

--

The house of the burning beet-Alan

On Tue, 22 Jul 2008 11:59:42 -0500, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:
>
>> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>> > wrote:
>>
>>
>> >I loathe the texture of chopped hard - boiled eggs in salads.
>>
>> You don't like a classic spinach salad?
>
>
>Nope, and spinach is "moot" in any case, as it is the thing that most easily
>triggers gout for me...

I read about you and spinach in another thread. That sucks. I don't
know much about gout, but you and all who suffer from it have my
sympathy. It doesn't sound like any fun.

Lou

On Tue, 22 Jul 2008 15:05:07 -0400, blake murphy
> wrote:

>On Tue, 22 Jul 2008 09:45:09 -0500, Lou Decruss >
>wrote:
>
>>On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> wrote:
>>
>>
>>>I loathe the texture of chopped hard - boiled eggs in salads.
>>
>>You don't like a classic spinach salad?
>>
>>Lou
>
>love 'em, but the last couple restaurants' versions have been
>disappointing.

I ordered one once that came with a mayo based dressing. Somehow I
missed it in the salad description. If the dressing had been good I
might have been able to eat it but it sucked.

Lou

On Tue, 22 Jul 2008 12:31:24 -0500, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:
>
>> Flo's Cilantro and Roasted Potato Salad
>
>That sounds good, one could omit the eggs...

You can do the spuds on a grill and it gives it an even better flavor.

Lou

Lou Decruss wrote:
> On Tue, 22 Jul 2008 11:59:42 -0500, "Gregory Morrow"
> > wrote:
>
>>
>> Lou Decruss wrote:
>>
>>> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>>> > wrote:
>>>
>>>
>>>> I loathe the texture of chopped hard - boiled eggs in salads.
>>>
>>> You don't like a classic spinach salad?
>>
>>
>> Nope, and spinach is "moot" in any case, as it is the thing that
>> most easily triggers gout for me...
>
> I read about you and spinach in another thread. That sucks. I don't
> know much about gout, but you and all who suffer from it have my
> sympathy. It doesn't sound like any fun.
>
> Lou

I'm in agreement with you, there, Lou. I can only empathize, but gout
doesn't sound like any fun at all. I never realized that spinach was a
culprit, though. That was news to me.

kili

On Wed 23 Jul 2008 06:17:43a, hahabogus told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>> On Tue 22 Jul 2008 05:41:13p, told us...
>>
>>> On Tue, 22 Jul 2008 19:26:09 -0400, "kilikini"
>>> > wrote:
>>>
>>>>sf wrote:
>>>>>>
>>>>>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>>>>>> :~)
>>>>>>
>>>>> You're nicer when you say it.
>>>>
>>>>I'd take peas in my potato salad. Never thought about it before. I
>>>>love the idea. Thanks!
>>>>
>>> YW! I'm here to help.
>>>
>>>
>>
>> I have put peas in my macaroni salad, but never thought of it in
>> potato salad. Probably good. I usually prefer using scallions in
>> potato or macaroni salad as it has a milder flavor and doesn't get
>> appreciably stronger upon storage. I don't like either salad without
>> a hint of onion flavor.
>>
>
> Nobody has mentioned radish...potato salad ain't potato salad without
> radish.
>

My mom used to put radish in her potato salad. Sometimes I do.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Are you really American if your
ethnicity has to be hyphenated?
-------------------------------------------

On Wed 23 Jul 2008 07:13:27a, kilikini told us...

> Lou Decruss wrote:
>> On Tue, 22 Jul 2008 11:59:42 -0500, "Gregory Morrow"
>> > wrote:
>>
>>>
>>> Lou Decruss wrote:
>>>
>>>> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>>>> > wrote:
>>>>
>>>>
>>>>> I loathe the texture of chopped hard - boiled eggs in salads.
>>>>
>>>> You don't like a classic spinach salad?
>>>
>>>
>>> Nope, and spinach is "moot" in any case, as it is the thing that most
>>> easily triggers gout for me...
>>
>> I read about you and spinach in another thread. That sucks. I don't
>> know much about gout, but you and all who suffer from it have my
>> sympathy. It doesn't sound like any fun.
>>
>> Lou
>
> I'm in agreement with you, there, Lou. I can only empathize, but gout
> doesn't sound like any fun at all. I never realized that spinach was a
> culprit, though. That was news to me.
>
> kili
>
>
>

Asparagus is, too.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Beam me aboard, Scotty.' 'Sure thing,
Captain: Will a 2x10 do?'
-------------------------------------------

On Tue, 22 Jul 2008 11:21:17 -0500, Lou Decruss >
wrote:

>On Tue, 22 Jul 2008 08:11:12 -0700 (PDT), Sheldon >
>wrote:
>
>>Do you speak broken English, you don't know how to write a properly
>>constructed sentence, you must be a greenhorn WOP.
>>
>>And Decruss... learn how to trim attributions, NEWBIE!
>
>In other words, you don't know what else to say.
>
>Lou

sheldon has plenty to say, it's just that not much of it is rational.

your pal,
blake
** Posted from http://www.teranews.com **

On Wed, 23 Jul 2008 08:29:28 -0500, Lou Decruss >
wrote:

>On Tue, 22 Jul 2008 15:05:07 -0400, blake murphy
> wrote:
>
>>On Tue, 22 Jul 2008 09:45:09 -0500, Lou Decruss >
>>wrote:
>>
>>>On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> wrote:
>>>
>>>
>>>>I loathe the texture of chopped hard - boiled eggs in salads.
>>>
>>>You don't like a classic spinach salad?
>>>
>>>Lou
>>
>>love 'em, but the last couple restaurants' versions have been
>>disappointing.
>
>I ordered one once that came with a mayo based dressing. Somehow I
>missed it in the salad description. If the dressing had been good I
>might have been able to eat it but it sucked.
>
>Lou

yikes! that *would* be disconcerting. the last one i got had walnuts
in it. it wasn't actively *bad*, but i was kinda expecting bacon and
hard-boiled egg.

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 22 Jul 2008 15:37:48 -0700, sf wrote:

>On Tue, 22 Jul 2008 16:46:40 -0400, "kilikini"
> wrote:
>
>>Billy wrote:
>>> On Tue, 22 Jul 2008 10:50:35 -0400, "kilikini"
>>> > wrote:
>>>
>>>> Yellow is
>>>> mustard-based. Some may have onion, some may not.
>>>
>>> Ya like onions, you put it in. Ya don't like onions, ya leave it
>>> out.
>>>
>>> Arguing about potato salad recipes on rfc is about as ridiculous as as
>>> running in the Special Olympics. You may win the argument, but
>>> still remain retarded.
>>
>>I'm with you on that one Billy! It's to each his/her own on any recipe. I
>>happen to like German potato salad, apparently many don't. Some like
>>mustard based potato salad some folks don't.
>
>Who doesn't like German potato salad? Did I blink? This thread was
>the first time I'd heard about *French* potato salad. Don't know why
>I'm surprised. Them being neighbors and all.
>>

*the joy of cooking* has one recipe that just calls for marinating the
warm potatoes with heated french dressing (by which she means a
vinaigrette) with a little bit of chopped parsley, chives and onion.
(there's another with mayonnaise, pickle, chicken broth and other
whatnot that basically starts out the same.)

your pal,
blake
** Posted from http://www.teranews.com **

On Wed, 23 Jul 2008 06:03:28 -0400, "kilikini"
> wrote:

>Wayne Boatwright wrote:
>> On Tue 22 Jul 2008 05:41:13p, told us...
>>
>>> On Tue, 22 Jul 2008 19:26:09 -0400, "kilikini"
>>> > wrote:
>>>
>>>> sf wrote:
>>>>>>
>>>>>> But, I, like Sheldon, would prefer to leave out raw onion, please.
>>>>>> :~)
>>>>>>
>>>>> You're nicer when you say it.
>>>>
>>>> I'd take peas in my potato salad. Never thought about it before.
>>>> I love the idea. Thanks!
>>>>
>>> YW! I'm here to help.
>>>
>>>
>>
>> I have put peas in my macaroni salad, but never thought of it in
>> potato salad. Probably good. I usually prefer using scallions in
>> potato or macaroni salad as it has a milder flavor and doesn't get
>> appreciably stronger upon storage. I don't like either salad without
>> a hint of onion flavor.
>
>That's why I usually cook my onions first before putting them into a potato
>salad. As the potato salad sits and marries, I think the raw onion gets
>overpowering.
>
>My husband, OTOH, will sit down and eat a raw onion before going to bed.
>That's not a breath you want to wake up to. Trust me on this one!
>
>kili
>

perhaps he dislikes morning sex. odd, but there are known cases.

your pal,
blake
** Posted from http://www.teranews.com **