Terry Pulliam Burd > wrote in
:

> Every evening for nearly a week now an outfit that Caller ID
> identifies as "Gallaway Research" has called on my home phone. I don't
> answer and won't. If telemarketing is illegal if you've opted out, why
> can't tele-researching be illegal, too? Just askin'.
>
> OB: Made potato salad this weekend. IMHO, potato salad always tastes
> best on about the third day after its creation. My mother's recipe (I
> like to put in a little parsley for color, too):
>
> @@@@@ Now You're Cooking! Export Format
>
> Potato Salad
>
> salads and salad dressings
>
> 2 1/2 cups potatoes; cooked, cubed
> 1 teaspoon sugar
> 1 teaspoon vinegar
> 1/2 cup onion; chopped
> 3/4 cup mayonnaise
> salt
> 3 tablespoons prepared yellow mustard
> 3 eggs, hard-boiled; chopped
> paprika
>
> Sprinkle potatoes with sugar and vinegar. Add onion, mayonnaise, salt
> and celery seed to taste. Toss. Fold in 2 eggs. Decorate top with
> rounds of egg and sprinkle with paprika for garnish. Chill.
>
> Contributor: Ninelle Hopkins Pulliam
>
> Yield: 4 servings
>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"
>
>
>
>
>

My mom always added extra hard boiled eggs...but removed their yolk as to
keep the colour less yellow. So her recipe (if I had it) would contain 6
HB Eggs 3 yolkless. It is the eve of my birthday and I'll be xszhopping
for a ham today...not one of those pre-cooked, pre skined, factory hams
either...but a true off the leg of a pig with excessive fat hams. This
weekend I cook the ham and my daughter makes the tater salad.

--

The house of the burning beet-Alan