this was a topic here some years ago and I was surprised how many
people do use russets. (found out that's how my mother-in-law makes
hers) I had never heard of such a thing.
Janet US

"U.S. Janet B." > wrote in message
...
>
> this was a topic here some years ago and I was surprised how many
> people do use russets. (found out that's how my mother-in-law makes
> hers) I had never heard of such a thing.
> Janet US

You have got to be kidding! We never had anything but russets when I was
growing up. I finally convinced my mom to try what was at that point a new
kind of potato. I can't remember the name now. Was yellow inside but pink
outside. Had "rose" in the name. Not sure what happened to those. I saw them
for a couple of years and then never again.

Russets are generally the cheapest potato which is likely why they are the
most commonly used. I prefer waxy ones with a pot roast but if there is a
super good deal on russets, or I have a lot of them, I will use russets.
About the only time I am particular now is if I make a Gordon Ramsey dish
that is baked. Thin slices of Yukon Gold, onions, broth and some other
things. May well be good with other potatoes but I like it so well as the
recipe is written that I never deviated from it. I also prefer the Yukon
Gold for mashed but the other two who live here prefer instant potatoes. Go
figure. Neither of them are big potato lovers and while I used to be, I eat
far less of them now. Maybe just ate too many for too long. Especially when
recovering from surgery. Angela couldn't cook much but she could nuke a
potato so I had that for dinner most every night.

U.S Janet B wrote:
>
> this was a topic here some years ago and I was surprised how many
> people do use russets. (found out that's how my mother-in-law makes
> hers) I had never heard of such a thing.
> Janet US

for me boiled russets are only good for mashing

On Mon, 3 Jul 2017 01:11:38 +0000 (UTC), tert in seattle
> wrote:

>U.S Janet B wrote:
>>
>> this was a topic here some years ago and I was surprised how many
>> people do use russets. (found out that's how my mother-in-law makes
>> hers) I had never heard of such a thing.
>> Janet US
>
>for me boiled russets are only good for mashing

yes.

"tert in seattle" > wrote in message
...
> U.S Janet B wrote:
>>
>> this was a topic here some years ago and I was surprised how many
>> people do use russets. (found out that's how my mother-in-law makes
>> hers) I had never heard of such a thing.
>> Janet US
>
> for me boiled russets are only good for mashing

Maybe you're cooking them too long?

I remember loving it when my mom made pot roast. She did the 60's thing with
the onion soup mix. The meat was always tough so that wasn't good but she
cut the carrots in sticks. They'd go to much then caramelize, The russets
did the same. Sucked up all that broth. Yum! My husband prefers baby reds
with his roast. They're easier because no need to peel or cut up. We always
had our potatoes peeled when I was a kid. My dad feared that the skins were
poisonous. Not sure where he got that idea. We did have baked ones in the
skin but he never ate the skin.

On Sunday, July 2, 2017 at 8:30:34 PM UTC-5, U.S. Janet B. wrote:
>
> On Mon, 3 Jul 2017 01:11:38 +0000 (UTC), tert in seattle
> > wrote:
>
> >U.S Janet B wrote:
> >>
> >> this was a topic here some years ago and I was surprised how many
> >> people do use russets. (found out that's how my mother-in-law makes
> >> hers) I had never heard of such a thing.
> >> Janet US
> >
> >for me boiled russets are only good for mashing
>
> yes.
>
>
Agree. For 'tater salad it's the red potato.

On Mon, 03 Jul 2017 02:52:20 GMT, Wayne Boatwright
> wrote:

>On Sun 02 Jul 2017 06:11:38p, tert in seattle told us...
>
>> U.S Janet B wrote:
>>>
>>> this was a topic here some years ago and I was surprised how many
>>> people do use russets. (found out that's how my mother-in-law makes
>>> hers) I had never heard of such a thing.
>>> Janet US
>>
>> for me boiled russets are only good for mashing
>>
>
>I'll use either and enjoy them both equally. Each requires its own
>cooking time and test for doneness. I think you actually have to be
>more careful with russets because it's seconds between under done and
>over done.
>
>For potato salads that use only some form of vinaigrette, I only use
>red potatoes.

I agree with you on the vinaigrette.

Julie Bove wrote in rec.food.cooking:

>
> "tert in seattle" > wrote in message
> ...
> > U.S Janet B wrote:
> > >
> > > this was a topic here some years ago and I was surprised how many
> > > people do use russets. (found out that's how my mother-in-law
> > > makes hers) I had never heard of such a thing.
> > > Janet US
> >
> > for me boiled russets are only good for mashing
>
> Maybe you're cooking them too long?
>
> I remember loving it when my mom made pot roast. She did the 60's
> thing with the onion soup mix. The meat was always tough so that
> wasn't good but she cut the carrots in sticks. They'd go to much then
> caramelize, The russets did the same. Sucked up all that broth. Yum!
> My husband prefers baby reds with his roast. They're easier because
> no need to peel or cut up. We always had our potatoes peeled when I
> was a kid. My dad feared that the skins were poisonous. Not sure
> where he got that idea. We did have baked ones in the skin but he
> never ate the skin.

If they start to go green, it can be dangerous at very high levels.
Normal ones with just a little are safe but should be peeled of the
green parts.

--

On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
> this was a topic here some years ago and I was surprised how many
> people do use russets. (found out that's how my mother-in-law makes
> hers) I had never heard of such a thing.
> Janet US

there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.

Why does everyone think that their way is the only way.

On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:

>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>> this was a topic here some years ago and I was surprised how many
>> people do use russets. (found out that's how my mother-in-law makes
>> hers) I had never heard of such a thing.
>> Janet US
>
>there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>
>Why does everyone think that their way is the only way.

Did I say that my way was the only way? I posted this innocuous topic
to try to get posters back to food and away from vitriol. Give it a
rest and give us one of your potato salad recipes.
Janet US

"U.S. Janet B." wrote in message
...

On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:

>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>> this was a topic here some years ago and I was surprised how many
>> people do use russets. (found out that's how my mother-in-law makes
>> hers) I had never heard of such a thing.
>> Janet US
>
>there are a myriad of potato salad recipes and lots of different kinds of
>potatoes are used. who cares which one you use. If you like your
>version......great. Use the potato you like.
>
>Why does everyone think that their way is the only way.

Did I say that my way was the only way? I posted this innocuous topic
to try to get posters back to food and away from vitriol. Give it a
rest and give us one of your potato salad recipes.
Janet US

==

Sounds good to me I use Charlotte new potatoes)



--
http://www.helpforheroes.org.uk

On Mon, 3 Jul 2017 19:47:36 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>
>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>> this was a topic here some years ago and I was surprised how many
>>> people do use russets. (found out that's how my mother-in-law makes
>>> hers) I had never heard of such a thing.
>>> Janet US
>>
>>there are a myriad of potato salad recipes and lots of different kinds of
>>potatoes are used. who cares which one you use. If you like your
>>version......great. Use the potato you like.
>>
>>Why does everyone think that their way is the only way.
>
>Did I say that my way was the only way? I posted this innocuous topic
>to try to get posters back to food and away from vitriol. Give it a
>rest and give us one of your potato salad recipes.
>Janet US
>
>==
>
>Sounds good to me I use Charlotte new potatoes)

I use potatoes like that if the small red ones don't look good. I
think here they might be called Yukon Gold. (The reason I am not sure
is years ago I used to grow potatoes just about the time that all
kinds of potato varieties were being made available.) I just don't
recall that Yukon Gold was classified as a waxy potato. It looks like
your Charlotte new potatoes are strictly a waxy potato. Or, are they
promoted as an all purpose potato? Baking, mashing, salad, etc?
Janet US

On Monday, July 3, 2017 at 2:16:12 PM UTC-4, U.S. Janet B. wrote:
> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
> >> this was a topic here some years ago and I was surprised how many
> >> people do use russets. (found out that's how my mother-in-law makes
> >> hers) I had never heard of such a thing.
> >> Janet US
> >
> >there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
> >
> >Why does everyone think that their way is the only way.
>
> Did I say that my way was the only way? I posted this innocuous topic
> to try to get posters back to food and away from vitriol. Give it a
> rest and give us one of your potato salad recipes.
> Janet US

Ok. This is how I learned to make potato salad (from my grandmother):

Peel, cube, and cook some potatoes.

Take some mayonnaise and add a little prepared yellow mustard (to taste).
Thin the mayo with some vinegar; add just enough sugar to take the edge off
the vinegar. Salt and pepper to taste.

Mix with the potatoes and add some diced celery and onion.

Here's where it gets weird: Add sliced pimiento-stuffed green olives.

Top with sliced hard-cooked eggs and sprinkle with paprika.

Not, perhaps, a very useful recipe as it stands, but I've never
measured anything while I make it.

Frankly, I've never met anyone outside my family who likes it with
the green olives, so I just omit them nowadays. (My husband also
thinks I'm crazy for putting green olives in my tuna salad.)

(My cole slaw dressing is similar, but without the mustard.)

Cindy Hamilton

U.S Janet B wrote:
> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>
>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>> this was a topic here some years ago and I was surprised how many
>>> people do use russets. (found out that's how my mother-in-law makes
>>> hers) I had never heard of such a thing.
>>> Janet US
>>
>>there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>>
>>Why does everyone think that their way is the only way.
>
> Did I say that my way was the only way? I posted this innocuous topic
> to try to get posters back to food and away from vitriol. Give it a
> rest and give us one of your potato salad recipes.
> Janet US

long ago a friend shared a recipe with tarragon vinegar and chickpeas
(and red potatoes)

there was other stuff in it too

I'll have to look that one up

On Mon, 3 Jul 2017 12:27:51 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 3, 2017 at 2:16:12 PM UTC-4, U.S. Janet B. wrote:
>> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
>> > wrote:
>>
>> >On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>> >> this was a topic here some years ago and I was surprised how many
>> >> people do use russets. (found out that's how my mother-in-law makes
>> >> hers) I had never heard of such a thing.
>> >> Janet US
>> >
>> >there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>> >
>> >Why does everyone think that their way is the only way.
>>
>> Did I say that my way was the only way? I posted this innocuous topic
>> to try to get posters back to food and away from vitriol. Give it a
>> rest and give us one of your potato salad recipes.
>> Janet US
>
>Ok. This is how I learned to make potato salad (from my grandmother):
>
>Peel, cube, and cook some potatoes.
>
>Take some mayonnaise and add a little prepared yellow mustard (to taste).
>Thin the mayo with some vinegar; add just enough sugar to take the edge off
>the vinegar. Salt and pepper to taste.
>
>Mix with the potatoes and add some diced celery and onion.
>
>Here's where it gets weird: Add sliced pimiento-stuffed green olives.
>
>Top with sliced hard-cooked eggs and sprinkle with paprika.
>
>Not, perhaps, a very useful recipe as it stands, but I've never
>measured anything while I make it.
>
>Frankly, I've never met anyone outside my family who likes it with
>the green olives, so I just omit them nowadays. (My husband also
>thinks I'm crazy for putting green olives in my tuna salad.)
>
>(My cole slaw dressing is similar, but without the mustard.)
>
>Cindy Hamilton

I would like it with green olives -- lotsa olives
That's pretty much how my MIL recipe goes.
And yes, no potato salad is complete without a sprinkle of paprika
Janet US

On Mon, 3 Jul 2017 19:28:29 +0000 (UTC), tert in seattle
> wrote:

>U.S Janet B wrote:
>> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>>
>>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>> this was a topic here some years ago and I was surprised how many
>>>> people do use russets. (found out that's how my mother-in-law makes
>>>> hers) I had never heard of such a thing.
>>>> Janet US
>>>
>>>there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>>>
>>>Why does everyone think that their way is the only way.
>>
>> Did I say that my way was the only way? I posted this innocuous topic
>> to try to get posters back to food and away from vitriol. Give it a
>> rest and give us one of your potato salad recipes.
>> Janet US
>
>long ago a friend shared a recipe with tarragon vinegar and chickpeas
>(and red potatoes)
>
>there was other stuff in it too
>
>I'll have to look that one up

Please do. The chickpeas is an interesting touch. I'm always
interested in the vinegar ones.
Janet US

On Monday, July 3, 2017 at 11:16:12 AM UTC-7, U.S. Janet B. wrote:
> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
> >> this was a topic here some years ago and I was surprised how many
> >> people do use russets. (found out that's how my mother-in-law makes
> >> hers) I had never heard of such a thing.
> >> Janet US
> >
> >there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
> >
> >Why does everyone think that their way is the only way.
>
> Did I say that my way was the only way? I posted this innocuous topic
> to try to get posters back to food and away from vitriol. Give it a
> rest and give us one of your potato salad recipes.
> Janet US

no you didn't, I'm just going by all the replies. Didn't mean to sound critical, I just find it funny sometimes that people get all bent out of shape about the only way to do things. sorrry

On Sun, 02 Jul 2017 17:39:45 -0600, U.S. Janet B. >
wrote:

>
>this was a topic here some years ago and I was surprised how many
>people do use russets. (found out that's how my mother-in-law makes
>hers) I had never heard of such a thing.
>Janet US

Here's a potato salad recipe that I recently tried and I am pleased
with the balance of flavors. (NOTE, this isn't the kind of potato
salad I grew up with so I'm always trying something new)

Golden Potato Salad
2 lbs. red potatoes, cubed
1/3 cup French's yellow mustard
1/3 cup mayonnaise
1/3 cup sour cream
2 hard cooked eggs, chopped
1/2 cup diced celery
2 tbsp. diced red onion
2 tbsp. minced parsley
salt and pepper to taste.
makes about 5 cups

Janet US

"U.S. Janet B." wrote in message
...

On Mon, 3 Jul 2017 19:47:36 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>
>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>> this was a topic here some years ago and I was surprised how many
>>> people do use russets. (found out that's how my mother-in-law makes
>>> hers) I had never heard of such a thing.
>>> Janet US
>>
>>there are a myriad of potato salad recipes and lots of different kinds of
>>potatoes are used. who cares which one you use. If you like your
>>version......great. Use the potato you like.
>>
>>Why does everyone think that their way is the only way.
>
>Did I say that my way was the only way? I posted this innocuous topic
>to try to get posters back to food and away from vitriol. Give it a
>rest and give us one of your potato salad recipes.
>Janet US
>
>==
>
>Sounds good to me I use Charlotte new potatoes)

I use potatoes like that if the small red ones don't look good. I
think here they might be called Yukon Gold. (The reason I am not sure
is years ago I used to grow potatoes just about the time that all
kinds of potato varieties were being made available.) I just don't
recall that Yukon Gold was classified as a waxy potato. It looks like
your Charlotte new potatoes are strictly a waxy potato. Or, are they
promoted as an all purpose potato? Baking, mashing, salad, etc?
Janet US

===

I haven't gone into it at all. I just like the flavour so that is why I buy
them



--
http://www.helpforheroes.org.uk

Cindy Hamilton wrote in rec.food.cooking:

> On Monday, July 3, 2017 at 2:16:12 PM UTC-4, U.S. Janet B. wrote:
> > On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> > > wrote:
> >
> > > On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
> > >> this was a topic here some years ago and I was surprised how many
> > >> people do use russets. (found out that's how my mother-in-law
> > makes >> hers) I had never heard of such a thing.
> > >> Janet US
> > >
> > > there are a myriad of potato salad recipes and lots of different
> > > kinds of potatoes are used. who cares which one you use. If
> > > you like your version......great. Use the potato you like.
> > >
> > > Why does everyone think that their way is the only way.
> >
> > Did I say that my way was the only way? I posted this innocuous
> > topic to try to get posters back to food and away from vitriol.
> > Give it a rest and give us one of your potato salad recipes.
> > Janet US
>
> Ok. This is how I learned to make potato salad (from my grandmother):
>
> Peel, cube, and cook some potatoes.
>
> Take some mayonnaise and add a little prepared yellow mustard (to
> taste). Thin the mayo with some vinegar; add just enough sugar to
> take the edge off the vinegar. Salt and pepper to taste.
>
> Mix with the potatoes and add some diced celery and onion.
>
> Here's where it gets weird: Add sliced pimiento-stuffed green olives.
>
> Top with sliced hard-cooked eggs and sprinkle with paprika.
>
> Not, perhaps, a very useful recipe as it stands, but I've never
> measured anything while I make it.
>
> Frankly, I've never met anyone outside my family who likes it with
> the green olives, so I just omit them nowadays. (My husband also
> thinks I'm crazy for putting green olives in my tuna salad.)
>
> (My cole slaw dressing is similar, but without the mustard.)
>
> Cindy Hamilton

Actually I like Green and/or black olives in mine! Family likes it
too. Might be the amount used is more minmal (dunno) but it's a flavor
match for us.

--

U.S Janet B wrote:
> On Mon, 3 Jul 2017 19:28:29 +0000 (UTC), tert in seattle
> wrote:
>
>>U.S Janet B wrote:
>>> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>>>
>>>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>>> this was a topic here some years ago and I was surprised how many
>>>>> people do use russets. (found out that's how my mother-in-law makes
>>>>> hers) I had never heard of such a thing.
>>>>> Janet US
>>>>
>>>>there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>>>>
>>>>Why does everyone think that their way is the only way.
>>>
>>> Did I say that my way was the only way? I posted this innocuous topic
>>> to try to get posters back to food and away from vitriol. Give it a
>>> rest and give us one of your potato salad recipes.
>>> Janet US
>>
>>long ago a friend shared a recipe with tarragon vinegar and chickpeas
>>(and red potatoes)
>>
>>there was other stuff in it too
>>
>>I'll have to look that one up
>
> Please do. The chickpeas is an interesting touch. I'm always
> interested in the vinegar ones.
> Janet US

this one looks close to what I remember, but instead of tarragon and
apple cider vinegar the recipe called for tarragon vinegar

<http://www.epicurious.com/recipes/food/views/potato-salad-with-garbanzo-beans-4423>

On Mon, 3 Jul 2017 21:47:10 +0000 (UTC), tert in seattle
> wrote:

>U.S Janet B wrote:
>> On Mon, 3 Jul 2017 19:28:29 +0000 (UTC), tert in seattle
> wrote:
>>
>>>U.S Janet B wrote:
>>>> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>>>>
>>>>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>>>> this was a topic here some years ago and I was surprised how many
>>>>>> people do use russets. (found out that's how my mother-in-law makes
>>>>>> hers) I had never heard of such a thing.
>>>>>> Janet US
>>>>>
>>>>>there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>>>>>
>>>>>Why does everyone think that their way is the only way.
>>>>
>>>> Did I say that my way was the only way? I posted this innocuous topic
>>>> to try to get posters back to food and away from vitriol. Give it a
>>>> rest and give us one of your potato salad recipes.
>>>> Janet US
>>>
>>>long ago a friend shared a recipe with tarragon vinegar and chickpeas
>>>(and red potatoes)
>>>
>>>there was other stuff in it too
>>>
>>>I'll have to look that one up
>>
>> Please do. The chickpeas is an interesting touch. I'm always
>> interested in the vinegar ones.
>> Janet US
>
>this one looks close to what I remember, but instead of tarragon and
>apple cider vinegar the recipe called for tarragon vinegar
>
><http://www.epicurious.com/recipes/food/views/potato-salad-with-garbanzo-beans-4423>
>

thanks, I've saved that. I would want to use fresh tarragon just
because
Janet US

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "tert in seattle" > wrote in message
>> ...
>> > U.S Janet B wrote:
>> > >
>> > > this was a topic here some years ago and I was surprised how many
>> > > people do use russets. (found out that's how my mother-in-law
>> > > makes hers) I had never heard of such a thing.
>> > > Janet US
>> >
>> > for me boiled russets are only good for mashing
>>
>> Maybe you're cooking them too long?
>>
>> I remember loving it when my mom made pot roast. She did the 60's
>> thing with the onion soup mix. The meat was always tough so that
>> wasn't good but she cut the carrots in sticks. They'd go to much then
>> caramelize, The russets did the same. Sucked up all that broth. Yum!
>> My husband prefers baby reds with his roast. They're easier because
>> no need to peel or cut up. We always had our potatoes peeled when I
>> was a kid. My dad feared that the skins were poisonous. Not sure
>> where he got that idea. We did have baked ones in the skin but he
>> never ate the skin.
>
> If they start to go green, it can be dangerous at very high levels.
> Normal ones with just a little are safe but should be peeled of the
> green parts.

He was even more terrified of green ones. We never ate those.

"U.S. Janet B." > wrote in message
...
> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> > wrote:
>
>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>> this was a topic here some years ago and I was surprised how many
>>> people do use russets. (found out that's how my mother-in-law makes
>>> hers) I had never heard of such a thing.
>>> Janet US
>>
>>there are a myriad of potato salad recipes and lots of different kinds of
>>potatoes are used. who cares which one you use. If you like your
>>version......great. Use the potato you like.
>>
>>Why does everyone think that their way is the only way.
>
> Did I say that my way was the only way? I posted this innocuous topic
> to try to get posters back to food and away from vitriol. Give it a
> rest and give us one of your potato salad recipes.
> Janet US

You're the one that said you never heard such a thing. I still find that
hard to believe.

U.S Janet B wrote:
> On Mon, 3 Jul 2017 21:47:10 +0000 (UTC), tert in seattle
> wrote:
>
>>U.S Janet B wrote:
>>> On Mon, 3 Jul 2017 19:28:29 +0000 (UTC), tert in seattle
> wrote:
>>>
>>>>U.S Janet B wrote:
>>>>> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>>>>>
>>>>>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>>>>> this was a topic here some years ago and I was surprised how many
>>>>>>> people do use russets. (found out that's how my mother-in-law makes
>>>>>>> hers) I had never heard of such a thing.
>>>>>>> Janet US
>>>>>>
>>>>>>there are a myriad of potato salad recipes and lots of different kinds of potatoes are used. who cares which one you use. If you like your version......great. Use the potato you like.
>>>>>>
>>>>>>Why does everyone think that their way is the only way.
>>>>>
>>>>> Did I say that my way was the only way? I posted this innocuous topic
>>>>> to try to get posters back to food and away from vitriol. Give it a
>>>>> rest and give us one of your potato salad recipes.
>>>>> Janet US
>>>>
>>>>long ago a friend shared a recipe with tarragon vinegar and chickpeas
>>>>(and red potatoes)
>>>>
>>>>there was other stuff in it too
>>>>
>>>>I'll have to look that one up
>>>
>>> Please do. The chickpeas is an interesting touch. I'm always
>>> interested in the vinegar ones.
>>> Janet US
>>
>>this one looks close to what I remember, but instead of tarragon and
>>apple cider vinegar the recipe called for tarragon vinegar
>>
>><http://www.epicurious.com/recipes/food/views/potato-salad-with-garbanzo-beans-4423>
>>
>
> thanks, I've saved that. I would want to use fresh tarragon just
> because
> Janet US

can't blame you for that!

I believe my friend included fresh tarragon from his garden as well as
the vinegar which he made himself

On Mon, 3 Jul 2017 15:53:17 -0700, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
>> > wrote:
>>
>>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>> this was a topic here some years ago and I was surprised how many
>>>> people do use russets. (found out that's how my mother-in-law makes
>>>> hers) I had never heard of such a thing.
>>>> Janet US
>>>
>>>there are a myriad of potato salad recipes and lots of different kinds of
>>>potatoes are used. who cares which one you use. If you like your
>>>version......great. Use the potato you like.
>>>
>>>Why does everyone think that their way is the only way.
>>
>> Did I say that my way was the only way? I posted this innocuous topic
>> to try to get posters back to food and away from vitriol. Give it a
>> rest and give us one of your potato salad recipes.
>> Janet US
>
>You're the one that said you never heard such a thing. I still find that
>hard to believe.

saying I had never heard such a thing before is saying just exactly
that without opinion. Back off.
Janet US

"ImStillMags" > wrote in message
...
> On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>> this was a topic here some years ago and I was surprised how many
>> people do use russets. (found out that's how my mother-in-law makes
>> hers) I had never heard of such a thing.
>> Janet US
>
> there are a myriad of potato salad recipes and lots of different kinds of
> potatoes are used. who cares which one you use. If you like your
> version......great. Use the potato you like.
>
> Why does everyone think that their way is the only way.


That is the question to ponder. Why do people think that? I made a small
potato salad today using russets, never have had them come out mushy. DH
likes potato salad made with canned potatoes, I don't, but I do make it for
him occasionally. Who can judge what others like, but just like opinions,
food tastes can't be wrong.

Cheri

"Wayne Boatwright" > wrote in message
9.44...

> I certainly don't think like that. I make a variety of potato salads
> according to what appeals to me at the time. The only exception for
> me is using canned poatoes. I can't stand the texture or the flavor.

I do like them but only once in a while. Have to be in the mood for them. I
eat them heated with butter and parsley or cut up in soup. Not sure I would
want them in potato salad though but never tried them that way.

"Wayne Boatwright" > wrote in message
9.44...
> On Mon 03 Jul 2017 05:39:03p, Cheri told us...
>
>> "ImStillMags" > wrote in message
>> ...
>>> On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>> this was a topic here some years ago and I was surprised how
>>>> many people do use russets. (found out that's how my
>>>> mother-in-law makes hers) I had never heard of such a thing.
>>>> Janet US
>>>
>>> there are a myriad of potato salad recipes and lots of different
>>> kinds of potatoes are used. who cares which one you use. If
>>> you like your version......great. Use the potato you like.
>>>
>>> Why does everyone think that their way is the only way.
>>
>>
>> That is the question to ponder. Why do people think that? I made a
>> small potato salad today using russets, never have had them come
>> out mushy. DH likes potato salad made with canned potatoes, I
>> don't, but I do make it for him occasionally. Who can judge what
>> others like, but just like opinions, food tastes can't be wrong.
>>
>> Cheri
>>
>>
>
> I certainly don't think like that. I make a variety of potato salads
> according to what appeals to me at the time. The only exception for
> me is using canned poatoes. I can't stand the texture or the flavor.

No, you certainly don't think like that, but some here do, I wasn't talking
about Janet US either, just commenting on a post.

Cheri

"Julie Bove" > wrote in message
news
>
> "Wayne Boatwright" > wrote in message
> 9.44...
>
>> I certainly don't think like that. I make a variety of potato salads
>> according to what appeals to me at the time. The only exception for
>> me is using canned poatoes. I can't stand the texture or the flavor.
>
> I do like them but only once in a while. Have to be in the mood for them.
> I eat them heated with butter and parsley or cut up in soup. Not sure I
> would want them in potato salad though but never tried them that way.


DH loves them in a potato salad, I don't.

Cheri

On Tue, 04 Jul 2017 01:19:07 GMT, Wayne Boatwright
> wrote:

>On Mon 03 Jul 2017 05:39:03p, Cheri told us...
>
>> "ImStillMags" > wrote in message
>> ...
>>> On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>>> this was a topic here some years ago and I was surprised how
>>>> many people do use russets. (found out that's how my
>>>> mother-in-law makes hers) I had never heard of such a thing.
>>>> Janet US
>>>
>>> there are a myriad of potato salad recipes and lots of different
>>> kinds of potatoes are used. who cares which one you use. If
>>> you like your version......great. Use the potato you like.
>>>
>>> Why does everyone think that their way is the only way.
>>
>>
>> That is the question to ponder. Why do people think that? I made a
>> small potato salad today using russets, never have had them come
>> out mushy. DH likes potato salad made with canned potatoes, I
>> don't, but I do make it for him occasionally. Who can judge what
>> others like, but just like opinions, food tastes can't be wrong.
>>
>> Cheri
>>
>>
>
>I certainly don't think like that. I make a variety of potato salads
>according to what appeals to me at the time. The only exception for
>me is using canned poatoes. I can't stand the texture or the flavor.

Now that I think about it, I do a sort of cross over. In recent years
I have occasionally been making mashed potatoes from red potatoes. I
leave them skins on, roughly mash them and mix them with butter, milk,
sour cream and horseradish. Those are mighty fine mashed potatoes.
I think I just became accustomed to certain texture for potato salad
and mashed potatoes.
Janet US

"Wayne Boatwright" > wrote in message
9.45...

> That's one potato I won't touch in any way, shape, or form. David
> likes them, but I won't even buy them. He has to do the buying
> himself. He likes to slice them (sometimes they come sliced), and
> fry them in butter with a litle oil, but they never turn out
> partcularly brown and definitely not crisp, and he wonders why. I've
> told him many times it's because they are totally waterlogged. :-)

I don't like them fried. Some years ago, we somehow got a cafeteria manager
who didn't know how to cook or much about food, really. She put cold pork
and beans on the salad bar. I was okay with that as I like cold pork and
beans but nobody else did.

One day, she got a large can of potatoes. She must have ordered them because
they'd never served that kind before. These were the whole ones. She deep
fried those suckers. They puffed up pretty big but the end result was
totally inedible. I don't know if she put some sort of coating on them or
what. And they weren't burned but just shy of it. Very dark brown. Now you
may be able to pan fry them but apparently deep frying gives them such a
tough exterior that they can't be cut into or bitten into.

Thankfully after about two weeks of her floundering, she was given a
different position in the store.

"Wayne Boatwright" > wrote in message
9.45...
> On Mon 03 Jul 2017 07:10:40p, Cheri told us...
>
>> "Julie Bove" > wrote in message
>> news
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 9.44...
>>>
>>>> I certainly don't think like that. I make a variety of potato
>>>> salads according to what appeals to me at the time. The only
>>>> exception for me is using canned poatoes. I can't stand the
>>>> texture or the flavor.
>>>
>>> I do like them but only once in a while. Have to be in the mood
>>> for them. I eat them heated with butter and parsley or cut up in
>>> soup. Not sure I would want them in potato salad though but never
>>> tried them that way.
>>
>>
>> DH loves them in a potato salad, I don't.
>>
>> Cheri
>>
>>
>
> That's one potato I won't touch in any way, shape, or form. David
> likes them, but I won't even buy them. He has to do the buying
> himself. He likes to slice them (sometimes they come sliced), and
> fry them in butter with a litle oil, but they never turn out
> partcularly brown and definitely not crisp, and he wonders why. I've
> told him many times it's because they are totally waterlogged. :-)

When I make them for dh, I pat them really dry with a dishtowel and fry them
crisp in a hot cast iron skillet. Personally, if I was going to eat
potatoes, they would not be my choice unless there was nothing else to eat.


Cheri

On Monday, July 3, 2017 at 9:19:11 PM UTC-4, Wayne Boatwright wrote:

> I certainly don't think like that. I make a variety of potato salads
> according to what appeals to me at the time. The only exception for
> me is using canned poatoes. I can't stand the texture or the flavor.

I haven't had canned potatoes in quite a long time, but they're a
nostalgia item for me. When I was a child, my grandparents would
occasionally pack up Sunday breakfast fixings and go to a nearby
public park that had grills. My grandfather would cook bacon,
canned potatoes, and eggs over a charcoal fire.

We weren't 5 miles from their house; he could have used fresh
potatoes, but he never did. The last time I had canned potatoes
they were fried in bacon grease.

Cindy Hamilton

On 2017-07-04 12:10 AM, U.S. Janet B. wrote:
> On Tue, 04 Jul 2017 01:19:07 GMT, Wayne Boatwright

> Now that I think about it, I do a sort of cross over. In recent years
> I have occasionally been making mashed potatoes from red potatoes. I
> leave them skins on, roughly mash them and mix them with butter, milk,
> sour cream and horseradish. Those are mighty fine mashed potatoes.
> I think I just became accustomed to certain texture for potato salad
> and mashed potatoes.



We often do something similar with red potatoes, except we add garlic.
Crush a a clove (or more) of garlic into the freshly drained potatoes
and mash them. We usually also add freshly grated Parmesan, but I can
see sour cream working.
>

On 7/4/2017 8:11 AM, Dave Smith wrote:
> On 2017-07-04 12:10 AM, U.S. Janet B. wrote:
>> On Tue, 04 Jul 2017 01:19:07 GMT, Wayne Boatwright
>
>> Now that I think about it, I do a sort of cross over. In recent years
>> I have occasionally been making mashed potatoes from red potatoes. I
>> leave them skins on, roughly mash them and mix them with butter, milk,
>> sour cream and horseradish. Those are mighty fine mashed potatoes.
>> I think I just became accustomed to certain texture for potato salad
>> and mashed potatoes.
>
>
>
> We often do something similar with red potatoes, except we add garlic.
> Crush a a clove (or more) of garlic into the freshly drained potatoes
> and mash them. We usually also add freshly grated Parmesan, but I can
> see sour cream working.

I almost exclusively use red potatoes. My favorite for any use and I
never peel them. Only time I buy others are when I need some and red
are expensive and others (white or russets) are on a super good sale.

"Cheri" wrote:
>"Julie Bove" wrote:
>> "Wayne Boatwright" wrote:
>>
>>> I make a variety of potato salads. The only exception for
>>> me is using canned poatoes. I can't stand the texture or the flavor.
>>
>> I do like them but only once in a while. Have to be in the mood for them.
>> I eat them heated with butter and parsley or cut up in soup. Not sure I
>> would want them in potato salad though but never tried them that way.
>
>DH loves them in a potato salad, I don't.
>
>Cheri

I don't like canned potatoes for any purpose, they make as much sense
as would canned broccoli. How difficult is it to boil potatoes?!?!?
Canned potatoes are in the same class as canned ****ghettis.

On Tue, 4 Jul 2017 02:32:27 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 3, 2017 at 9:19:11 PM UTC-4, Wayne Boatwright wrote:
>
>> I certainly don't think like that. I make a variety of potato salads
>> according to what appeals to me at the time. The only exception for
>> me is using canned poatoes. I can't stand the texture or the flavor.
>
>I haven't had canned potatoes in quite a long time, but they're a
>nostalgia item for me. When I was a child, my grandparents would
>occasionally pack up Sunday breakfast fixings and go to a nearby
>public park that had grills. My grandfather would cook bacon,
>canned potatoes, and eggs over a charcoal fire.
>
>We weren't 5 miles from their house; he could have used fresh
>potatoes, but he never did. The last time I had canned potatoes
>they were fried in bacon grease.
>
>Cindy Hamilton

that's a wonderful memory

Wayne Boatwright wrote:
>Cheri wrote:
>> "Julie Bove"wrote:
>>> "Wayne Boatwright" wrote:
>>>
>>>> I certainly don't think like that. I make a variety of potato
>>>> salads according to what appeals to me at the time. The only
>>>> exception for me is using canned poatoes. I can't stand the
>>>> texture or the flavor.
>>>
>>> I do like them but only once in a while. Have to be in the mood
>>> Not sure I would want them in potato salad though but never
>>> tried them that way.
>>
>> DH loves them in a potato salad, I don't.
>>
>> Cheri
>
> David likes them, but I won't even buy them.
> He has to do the buying himself.

Can't get any more low life faggoty behavior.

My wife likes many foods I don't like but I've never refused to buy
those items. I also like many foods she doesn't like but she has
never refused to buy those items. Whoever goes shopping buys whatever
is on the list, no faggoty dictatorship here... never even occurs to
us not to buy whatever for each other... and grocery shopping is the
one thing we rarely do together, only because she likes to take a
whole day going from store to store plus making detours to clothing
shops etc. When I grocery shop I make quick work of it, I don't like
strolling up and down each aisle where I know there is nothing I want.

Now we all know that Davida is the subjugated female in the
relationship.

My brother is a flaming faggot so I've witnessed many faggoty
relationships, one is always Dominate, Domineering, and Disgusting.

On 2017-07-04 10:26 AM, wrote:

> I don't like canned potatoes for any purpose, they make as much sense
> as would canned broccoli. How difficult is it to boil potatoes?!?!?
> Canned potatoes are in the same class as canned ****ghettis.

A friend of ours used to use them for roasting because of the aesthetics
of almost uniform size and shape. They looked nice but they didn't taste
great. I think of them more as a remnant of the old ways of preserving
foods, when most food was salted, dried or canned.