On Thu, 05 Oct 2006 18:22:57 GMT, jay wrote:

I am lighting up the pit this weekend and want to make some potato salad to
go with the BBQ. I have never made potato salad that was very/any good.
Does anyone have some tips that may help or a recipe that they are proud of
that is not German style? I looked at google and searched the archives of
this group and the BBQ group. There are some really wild recipes, one even
had beans in it..lol Thanks for any tips, tricks or secret ingredients.
Cut the beans though. g I have Yukon gold potatoes.

I like rather plain potato salad (oddly enough, my mother's potato
salad was that way. Coincidence?)

But I wing it. Approximation:

6-8 medium taters (Yukons, White Rose, Russets -- any which boil well)
8 or more eggs
1 or 2 bunches radishes
1 bunch green onions
Mayo
(note there is no mustard--I consider mustard the cardinal sin for
potato salad. But I'm funny that way.)

Peel potatoes--optional, but the skins are a pain when you chop 'em
up.
Boil taters 'til fork-tender. Boil/hard-cook the eggs.
Cool potatoes and eggs--while that's happening, finely slice, or chop,
the radishes; cut the onions into small rounds.

I use a french-fry cutter to cut up the potatoes, and an egg slicer to
cut up the eggs; I think about 1/2" cubes of potato work best.

Mix together potatoes, eggs, radishes, onions. Salt and pepper to
taste--note that you can always add more later. Stir in mayonnaise to
reach a slightly damp but not soggy condition--note that the potatoes
will soak up some of the mayo, so the final result will be a bit dryer
than what you see when you first mix it.
-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.