Cindy Hamilton wrote:

> On Sunday, June 6, 2021 at 12:00:22 AM UTC-4, Snag wrote:
>
> > I've gotten to the point that the only tater salad I'll eat is what
> > my wife makes .
>
> I hear you. I usually only eat the potato salad that I make.
> Everybody else adds too damned much sugar.
>
> The exception is the vinaigrette potato salad at a local German
> restaurant.
>
> Cindy Hamilton

Same here. My potato salad doesn't have eggs added either. No special
reason for that, it just doesn't.

It works like this (feel free to vary it as I do!)

1-2lbs washed potatoes. We don't skin them unless Idaho and those
aren't optimal (too floury).

1/2-1cup sweet type onion (1/2c per lb potato)

1/3-2/3c mayo (1/3c per lb potato)

1-2 TBSP brown grainy or other mustard

Optional:
- Horseradish mixed in with the mayo, or may use wasabi powder.
- Dill weed, more for color and slight flavor, don't go too crazy
- Black pepper

Cut potatoes to desired shape and boil to still firm but no longer 'raw
tasting' (Microwave can be used). Drain and set aside to cool as you
dice up desired amount of onion. Add mayo, mustard and any other bits
plus small diced onions and mix then add to potatoes and gently toss it
all.

First served fairly hot, it chills to a fine cold potato salad too.

Now there are many other versions that use vinegar and such. They are
good too. This one is close to the 'USA Type' but not sweet. It's
often served with a little tabasco or other hot sauce to add at serving
time by the taste of the individuals eating it.