Judy Haffner wrote:

> most gelatin fruit type salads. Enjoy good potato salad too, but it
> can't be 'blah' and taste like potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.

Potato salad here in Emilia: potatoes boiled skin on, peeled, sliced and
left to cool down at least half an hour, dressed with EVO oil, wine vinegar,
minced garlic & parsley, salt and freshly ground pepper (I use a mix of
black and white). To be enjoyed at room temperature.
--
ViLco
Let the liquor do the thinking