On May 4, 4:02*pm, "Julie Bove" > wrote:
> Nancy2 wrote:
>
> > I have that problem with both pasta and potato salads - always make
> > too much (I'm a single) .... usually I give the extras to my neighbor,
> > because she has enough family around all the time to eat it up, plus
> > she takes care of her dementia-ridden mother who lives with them.
>
> I seem to do okay with potato salad, I think because I put fewer different
> things in there. *Always potatoes and onions and maybe one more thing like
> celery or green beans.

My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
of sugar or so, diced hard-boiled egg, celery, sometimes diced
cucumber (well drained), green pepper, celery seed - no onion - and I
usually decorate the top with sliced red radishes and sliced hard-
boiled egg.

N.

On Thu, 5 May 2011 08:58:31 -0700 (PDT), Nancy2
> wrote:

> My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
> of sugar or so,

Sorry to fixate on this, Nancy... but *sugar*? Why don't you just use
Miracle Whip and be done with that? The only time I use vinegar is
when I make baked beans. I don't use brown sugar, but a little
molasses and a tad of vinegar (1tsp vinegar to 1/2c molasses and at
least 2c water/stock).

> diced hard-boiled egg,

Mine has chunks of white, but the yolk is smushed into the mayonnaise
along with some mustard.

> celery,

okay. That's not a regular in my potato salad, but it will make it if
I have a lot on hand and I want to get rid of it.

> Sometimes diced cucumber (well drained), green pepper,

In *potato* salad?

> celery seed

Huh. I should try that.

- no onion

OMG! Onion is a major part of potato salad! Which type I make
depends on which onion I use, but the regular potato and mayonnaise
type demands lots of green onions.

> and I usually decorate the top with sliced red radishes

Decorate???? Oh, no again. It requires lots of sliced radishes.

> and sliced hard- boiled egg.

Well, the egg is working hard - not just decorating. See above.

The other thing I add is frozen peas. I make sure there is no frost
on them, but I let them thaw after they are mixed in the potato salad.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 5/5/2011 5:09 PM, sf wrote:
> The other thing I add is frozen peas. I make sure there is no frost
> on them, but I let them thaw after they are mixed in the potato salad.

I'm going to have to try some peas in the next potato salad I make.

we don't put them in the potato salad as dh is adverse to eating them but we
do make me a salad that is peas, onions, shreddd cheese, mushrooms and mayo
or it dressing, sometimes diced boiled eggs, Lee
"Cheryl" > wrote in message
...
> On 5/5/2011 5:09 PM, sf wrote:
>> The other thing I add is frozen peas. I make sure there is no frost
>> on them, but I let them thaw after they are mixed in the potato salad.
>
> I'm going to have to try some peas in the next potato salad I make.

On Fri, 6 May 2011 04:43:55 -0500, "Storrmmee"
> wrote:

> we
> do make me a salad that is peas, onions, shreddd cheese, mushrooms and mayo
> or it dressing, sometimes diced boiled eggs, Lee

I've had one that was peas and really skinny green beans in a dressing
that was white but too thin to be just mayonnaise.

--
I love cooking with wine.
Sometimes I even put it in the food.

were the beans cooked or raw? never even thought of that as an option, Lee
"sf" > wrote in message
...
> On Fri, 6 May 2011 04:43:55 -0500, "Storrmmee"
> > wrote:
>
>> we
>> do make me a salad that is peas, onions, shreddd cheese, mushrooms and
>> mayo
>> or it dressing, sometimes diced boiled eggs, Lee
>
> I've had one that was peas and really skinny green beans in a dressing
> that was white but too thin to be just mayonnaise.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

"Storrmmee" < ha scritto nel messaggio
> were the beans cooked or raw? never even thought of that as an option, Lee

You should always at least blanch them for 90 seconds or more. If you eat a
lot of them raw it can hurt your stomach.

On Fri, 6 May 2011 07:56:50 -0500, "Storrmmee"
> wrote:

> were the beans cooked or raw? never even thought of that as an option, Lee

They were cooked tender crisp (if you can imagine that) and they
complimented the peas beautifully.

__________


> "sf" > wrote in message
> ...
> > On Fri, 6 May 2011 04:43:55 -0500, "Storrmmee"
> > > wrote:
> >
> >> we
> >> do make me a salad that is peas, onions, shreddd cheese, mushrooms and
> >> mayo
> >> or it dressing, sometimes diced boiled eggs, Lee
> >
> > I've had one that was peas and really skinny green beans in a dressing
> > that was white but too thin to be just mayonnaise.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>


--
I love cooking with wine.
Sometimes I even put it in the food.

Nancy2 wrote:
> On May 4, 4:02 pm, "Julie Bove" > wrote:
>> Nancy2 wrote:
>>
>>> I have that problem with both pasta and potato salads - always make
>>> too much (I'm a single) .... usually I give the extras to my
>>> neighbor, because she has enough family around all the time to eat
>>> it up, plus she takes care of her dementia-ridden mother who lives
>>> with them.
>>
>> I seem to do okay with potato salad, I think because I put fewer
>> different things in there. Always potatoes and onions and maybe one
>> more thing like celery or green beans.
>
> My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
> of sugar or so, diced hard-boiled egg, celery, sometimes diced
> cucumber (well drained), green pepper, celery seed - no onion - and I
> usually decorate the top with sliced red radishes and sliced hard-
> boiled egg.

I can only use the vinegar kind of dressing. So that limits what I can
make.