"Wayne" wrote in message:
> "Chris and Bob Neidecker" wrote:
> > I enjoyed a great, but non-traditional, potato salad at my son's
> > little
> > league picnic on Sunday. The guy who made it shared these secrets:
> > he used 2 teaspoons of Coleman's English mustard (note: that gave 6
> > pounds of potato salad a very mustardy look and flavor...strong
> > stuff!), and grilled the potatoes and red onions using one of those
> > mesh grill-wok thingies. You'd never have guessed that the potatoes
> > (halved redskins) had been grilled. There was mayo in the dressing,
> > and fresh parsley. Not sure what else was in the dressing, but that
> > was it. Really good!
>
> That does sound really good! Do you know if it was teh Coleman's dry
> mustard or the prepared mustard in a jar?
>
> Thanks for posting this!
>
> Wayne in Phoenix

I always use mustard in potato salad - out of the jar. Two teaspoons of
Coleman's powdered mustard would be overpowering - two teaspoons of the
regular creamy type would be about right for an average salad.

I boil potatoes in their skins, remove the skins while they're still warm
and slice. While the potatoes are still warm, I add chopped onion, chopped
celery, celery seed, chopped green bell pepper, salt and pepper, Hellmann's
mayonnaise and some vinegar. We like it with a slight kick - not bland.
I also use hard-boiled eggs - both in the salad and with parsley sprigs as a
garnish. I also make it the day before I serve it, so all the flavors
blend.

Dora

> "limey" writes:
>
> > "Chris and Bob Neidecker" wrote:
>> > I enjoyed a great, but non-traditional, potato salad at my son's
>> > little
>> > league picnic on Sunday. The guy who made it shared these secrets:
>> > he used 2 teaspoons of Coleman's English mustard (note: that gave 6
>> > pounds of potato salad a very mustardy look and flavor...strong
>> > stuff!)
>
>I always use mustard in potato salad - out of the jar. Two teaspoons of
>Coleman's powdered mustard would be overpowering - two teaspoons of the
>regular creamy type would be about right for an average salad.

That's why I don't believe that fercocktah story . . . yeah, really enjoyed by
*little leaguers*.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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Sheldon
````````````

Hark! I heard Wayne > say:
> "Chris and Bob Neidecker" > wrote in
> news >
> > I enjoyed a great, but non-traditional, potato salad at my son's
> > little
> > league picnic on Sunday. The guy who made it shared these secrets:
> > he used 2 teaspoons of Coleman's English mustard (note: that gave 6
> > pounds of potato salad a very mustardy look and flavor...strong
> > stuff!), and grilled the potatoes and red onions using one of those
> > mesh grill-wok thingies. You'd never have guessed that the potatoes
> > (halved redskins) had been grilled. There was mayo in the dressing,
> > and fresh parsley. Not sure what else was in the dressing, but that
> > was it. Really good!
>
> That does sound really good! Do you know if it was teh Coleman's dry
> mustard or the prepared mustard in a jar?

Does Coleman's make prepared mustard? All I've ever seen was the dry
variety. Still, 2 teaspoons of that stuff sounds like a *lot*...


--
J.J. in WA (Change COLD to HOT for e-mail)
~ mom, vid gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

"limey" > wrote in
:

>
> "Wayne" wrote in message:
> > "Chris and Bob Neidecker" wrote:
>> > I enjoyed a great, but non-traditional, potato salad at my son's
>> > little
>> > league picnic on Sunday. The guy who made it shared these secrets:
>> > he used 2 teaspoons of Coleman's English mustard (note: that gave 6
>> > pounds of potato salad a very mustardy look and flavor...strong
>> > stuff!), and grilled the potatoes and red onions using one of those
>> > mesh grill-wok thingies. You'd never have guessed that the
>> > potatoes (halved redskins) had been grilled. There was mayo in the
>> > dressing, and fresh parsley. Not sure what else was in the
>> > dressing, but that was it. Really good!
>>
>> That does sound really good! Do you know if it was teh Coleman's dry
>> mustard or the prepared mustard in a jar?
>>
>> Thanks for posting this!
>>
>> Wayne in Phoenix
>
> I always use mustard in potato salad - out of the jar. Two teaspoons
> of Coleman's powdered mustard would be overpowering - two teaspoons of
> the regular creamy type would be about right for an average salad.
>
> I boil potatoes in their skins, remove the skins while they're still
> warm and slice. While the potatoes are still warm, I add chopped
> onion, chopped celery, celery seed, chopped green bell pepper, salt
> and pepper, Hellmann's mayonnaise and some vinegar. We like it with
> a slight kick - not bland. I also use hard-boiled eggs - both in the
> salad and with parsley sprigs as a garnish. I also make it the day
> before I serve it, so all the flavors blend.
>
> Dora
>
>

Thanks, Dora. As I think of it, 2 teaspoons of dry mustard would indeed
be a lot of mustard.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

(byakee) wrote in news:canagg$40ho_010
@news.zipcon.net:

> Hark! I heard Wayne > say:
>> "Chris and Bob Neidecker" > wrote in
>> news >>
>> > I enjoyed a great, but non-traditional, potato salad at my son's
>> > little
>> > league picnic on Sunday. The guy who made it shared these secrets:
>> > he used 2 teaspoons of Coleman's English mustard (note: that gave 6
>> > pounds of potato salad a very mustardy look and flavor...strong
>> > stuff!), and grilled the potatoes and red onions using one of those
>> > mesh grill-wok thingies. You'd never have guessed that the potatoes
>> > (halved redskins) had been grilled. There was mayo in the dressing,
>> > and fresh parsley. Not sure what else was in the dressing, but that
>> > was it. Really good!
>>
>> That does sound really good! Do you know if it was teh Coleman's dry
>> mustard or the prepared mustard in a jar?
>
> Does Coleman's make prepared mustard? All I've ever seen was the dry
> variety. Still, 2 teaspoons of that stuff sounds like a *lot*...
>
>

Yes, they do, but I don't believe it's widely distributed. I can get it
locally at some stores but not others. I've only seen it in rather small
jars.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

MareCat wrote:
> On Sun, 13 Jun 2004 05:47:56 GMT, Wayne > wrote:
>>_Traditional_, mayonnaise-based potato salad...what do you put in it?

Try adding some French Dressing to the mayo to give it some color
and some extra flavor.

My wife also routinely adds pickle juice rather than just dill.
Seems to make it a bit richer.

Chopped chives also make a nice addition when fresh.

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Larry Smith > wrote in news:tIadnSogZrUPV03dRVn-
:

> MareCat wrote:
>> On Sun, 13 Jun 2004 05:47:56 GMT, Wayne > wrote:
>>>_Traditional_, mayonnaise-based potato salad...what do you put in it?
>
> Try adding some French Dressing to the mayo to give it some color
> and some extra flavor.
>
> My wife also routinely adds pickle juice rather than just dill.
> Seems to make it a bit richer.
>
> Chopped chives also make a nice addition when fresh.
>

Nice additions worth remembering. Thanks!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.