On Sun, 06 Jun 2021 10:28:13 -0500, "cshenk"
> wrote:

>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.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.