So at the market today I got some big russets, some flat leaf fresh parsley,
green onions and some garlic heads as I was out of them. In the
refrigerator I had some pickle relish, Hellmans Light mayo, spicy Dijon
mustard, eggs, carrots. I've never put carrots in potato salad before, but
my brother made some a couple of weeks ago with green beans, so thought I'd
try a different veggie.

Into the pot went the russets, and about 5 cloves of garlic, and a little
later, a few eggs to boil. I lost one because you should never put a cold
egg into a pot of boiling water lol but the other 2 survived.

After the garlic was softened, I smashed it with some sea salt. Prepared
the green onions, parsley, carrots, which were diced very small because of
my braces. In a mixing bowl I added about 2 cups of the mayo, a couple of
spoonfuls of the mustard, the smashed salted garlic, parsley and everything
but the potatoes and eggs, which were diced. Mixed well. When the tators
were sufficiently cooked, I cooled them in cold water enough that I could
remove the skin. Diced into squares and folded in the mayo-veggie mix and
the diced eggs. Sprinkled Old Bay seasoning over the top and covered it and
it's now chilling and melding. I guess I won't get my tator salad today but
now I think I'm going to save it for dinner tomorrow and ask Mom to come
over to help eat it.

--
Cheryl

On Sat, 1 Aug 2009 20:39:27 -0400, "Cheryl"
> wrote:


>After the garlic was softe wilned, I smashed it with some sea salt. Prepared
>the green onions, parsley, carrots, which were diced very small because of
>my braces. In a mixing bowl I added about 2 cups of the mayo, a couple of
>spoonfuls of the mustard, the smashed salted garlic, parsley and everything
>but the potatoes and eggs, which were diced. Mixed well. When the tators
>were sufficiently cooked, I cooled them in cold water enough that I could
>remove the skin. Diced into squares and folded in the mayo-veggie mix and
>the diced eggs. Sprinkled Old Bay seasoning over the top and covered it and
>it's now chilling and melding. I guess I won't get my tator salad today but
>now I think I'm going to save it for dinner tomorrow and ask Mom to come
>over to help eat it.


I think you're right on, ma'am.

You can put almost *anything* into a potato salad, because potatoes
are so neutral. No, that's not right. There's a slight earthiness.

I like the Old Bay idea, as, when I roast potato pieces, I dust them
with Old Bay or Emeril's Seafood Essence, in olive oil. Great flavor.

I sometimes take boiled potatoes and throw then in a wok with a bit
of oil, and then turn them with a spatula as they migrate to mashed.
A bit of mustard and vinegar, plus the cracklings from the side of the
wok, make a delicious side.

Oh, did I mention I use bacon drippings for the wok? And I throw
in parsley at the last second. Bacon crumbles thrown in are an
extra.

Alex

"Cheryl" > wrote

>I guess I won't get my tator salad today but now I think I'm going to save
>it for dinner tomorrow and ask Mom to come over to help eat it.
>

Sounds so good I saved it. Let us know how it turned out. I have never made
tato salad.

"Chemiker" > wrote in message
...
> On Sat, 1 Aug 2009 20:39:27 -0400, "Cheryl"
> > wrote:
>
>
>>After the garlic was softe wilned, I smashed it with some sea salt.
>>Prepared
>>the green onions, parsley, carrots, which were diced very small because of
>>my braces. In a mixing bowl I added about 2 cups of the mayo, a couple of
>>spoonfuls of the mustard, the smashed salted garlic, parsley and
>>everything
>>but the potatoes and eggs, which were diced. Mixed well. When the tators
>>were sufficiently cooked, I cooled them in cold water enough that I could
>>remove the skin. Diced into squares and folded in the mayo-veggie mix and
>>the diced eggs. Sprinkled Old Bay seasoning over the top and covered it
>>and
>>it's now chilling and melding. I guess I won't get my tator salad today
>>but
>>now I think I'm going to save it for dinner tomorrow and ask Mom to come
>>over to help eat it.
>
>
> I think you're right on, ma'am.
>
> You can put almost *anything* into a potato salad, because potatoes
> are so neutral. No, that's not right. There's a slight earthiness.
>
> I like the Old Bay idea, as, when I roast potato pieces, I dust them
> with Old Bay or Emeril's Seafood Essence, in olive oil. Great flavor.
>
> I sometimes take boiled potatoes and throw then in a wok with a bit
> of oil, and then turn them with a spatula as they migrate to mashed.
> A bit of mustard and vinegar, plus the cracklings from the side of the
> wok, make a delicious side.
>
> Oh, did I mention I use bacon drippings for the wok? And I throw
> in parsley at the last second. Bacon crumbles thrown in are an
> extra.

Sunday is planned. Mom is coming for dinner. At the market I also got a
nice steak. She said she hasn't had a steak in about a year since before my
dad was sick. I also got some corn on the cob and it is dirt cheap right
now. So a nice cookout on the grill with steak, corn on the cob and potato
salad. I love summer.

Your method sounds really good.

On Sat, 1 Aug 2009 21:37:52 -0400, "Cheryl"
> shouted from the highest rooftop:

>Sunday is planned. Mom is coming for dinner. At the market I also got a
>nice steak. She said she hasn't had a steak in about a year since before my
>dad was sick. I also got some corn on the cob and it is dirt cheap right
>now. So a nice cookout on the grill with steak, corn on the cob and potato
>salad. I love summer.

One of the many things I love about this group is the diversity of its
posters and that you Northern Hemisphere posters are talking about
summer in the middle of our Southern Hemisphere winter. I also enjoy
talking about food almost as much as eating it and descriptions such
as yours get me thinking about our upcoming spring and summer and
planning what I'll celebrate with.

Bring on spring ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Aug 1, 8:37*pm, "Cheryl" > wrote:
> "Chemiker" > wrote in message
>
> ...
>
>
>
> > On Sat, 1 Aug 2009 20:39:27 -0400, "Cheryl"
> > > wrote:
>
> >>After the garlic was softe wilned, I smashed it with some sea salt.
> >>Prepared
> >>the green onions, parsley, carrots, which were diced very small because of
> >>my braces. *In a mixing bowl I added about 2 cups of the mayo, a couple of
> >>spoonfuls of the mustard, the smashed salted garlic, parsley and
> >>everything
> >>but the potatoes and eggs, which were diced. *Mixed well. *When the tators
> >>were sufficiently cooked, I cooled them in cold water enough that I could
> >>remove the skin. *Diced into squares and folded in the mayo-veggie mix and
> >>the diced eggs. *Sprinkled Old Bay seasoning over the top and covered it
> >>and
> >>it's now chilling and melding. *I guess I won't get my tator salad today
> >>but
> >>now I think I'm going to save it for dinner tomorrow and ask Mom to come
> >>over to help eat it.
>
> > I think you're right on, ma'am.
>
> > You can put almost *anything* into a potato salad, *because potatoes
> > are so neutral. No, that's *not right. There's a slight earthiness.
>
> > I like the Old Bay idea, as, when I roast potato pieces, I dust them
> > with Old Bay or Emeril's Seafood Essence, in olive oil. Great flavor.
>
> > I sometimes take boiled potatoes and throw then in a wok with a bit
> > of oil, and then turn them with a spatula as they migrate to mashed.
> > A bit of mustard and vinegar, plus the cracklings from the side of the
> > wok, make a delicious side.
>
> > Oh, did I mention I use bacon drippings for the wok? And I throw
> > in parsley at the last second. Bacon crumbles thrown in are an
> > extra.
>
> Sunday is planned. *Mom is coming for dinner. * At the market I also got a
> nice steak. *She said she hasn't had a steak in about a year since before my
> dad was sick. *I also got some corn on the cob and it is dirt cheap right
> now. *So a nice cookout on the grill with steak, corn on the cob and potato
> salad. *I love summer. *
>
> Your method sounds really good.

Sure is nice of you to have mom over for a nice din-din. I'm sure she
will appreciate that steak to no end, especially if it's been over a
year.

-J

"cyberpurrs" > wrote in message
...
>
> "Cheryl" > wrote
>
>>I guess I won't get my tator salad today but now I think I'm going to save
>>it for dinner tomorrow and ask Mom to come over to help eat it.
>>
>
> Sounds so good I saved it. Let us know how it turned out. I have never
> made tato salad.

I will, and take pictures.I tasted it while it was chilling, and it was HOT.
I mean as in seasonings.I have a low threshold for spicy so maybe it's
normal for everyone else.

Cheryl wrote:
>
> "cyberpurrs" > wrote in message
> ...
>>
>> "Cheryl" > wrote
>>
>>> I guess I won't get my tator salad today but now I think I'm going to
>>> save it for dinner tomorrow and ask Mom to come over to help eat it.
>>>
>>
>> Sounds so good I saved it. Let us know how it turned out. I have never
>> made tato salad.
>
> I will, and take pictures.I tasted it while it was chilling, and it was
> HOT. I mean as in seasonings.I have a low threshold for spicy so maybe
> it's normal for everyone else.

Just wondering what you meant by "normal for everyone"?

Maybe you need to make your potato salad a bit bland, but I doubt
everyone else feels that way about theirs.

Cheryl wrote:
>
> "cyberpurrs" > wrote in message
> ...
>>
>> "Cheryl" > wrote
>>
>>> I guess I won't get my tator salad today but now I think I'm going to
>>> save it for dinner tomorrow and ask Mom to come over to help eat it.
>>>
>>
>> Sounds so good I saved it. Let us know how it turned out. I have never
>> made tato salad.
>
> I will, and take pictures.I tasted it while it was chilling, and it was
> HOT. I mean as in seasonings.I have a low threshold for spicy so maybe
> it's normal for everyone else.

Sorry I was a bit much... add more taters and mayo. That may take the
spice out of the salad.

We had a BBQ yesterday so I also made potato salad. My favorite recipe
is potatoes, mayo, a little mustard, purple onions, pimentos, boiled
eggs, celery, sweet pickle relish, s&p. While the potatoes are still
hot, I sprinkle them with dill pickle juice.


Becca