On Wed, 21 Dec 2005, OmManiPadmeOmelet wrote:

> In article
> >,
> Elaine Parrish > wrote:
>
> > On Wed, 21 Dec 2005, Kathleen wrote:
> >
> > > I'm planning to make potato salad to take to a family party over the
> > > holidays and I was intrigued by the purple spuds at the store. If I
> > > make the salad with a mixture of red skinned and purple potatoes, will
> > > the purple ones do anything rude, like turning the entire dish gray?
> > >
> > > Kathleen
> > >
> > >
> >
> > Oh, wow. I never saw a purple potato. Is just the outside purple? Do
> > they stay purple after they are cooked?
> >
> > What beautiful potato salad they would make if they stay purple. I'm
> > always trying to add things to potato salad that will give it some color.
> > White on white on white is not very pretty to look at.
> >
> > Elaine, too
> >
>
> Slice red onions and a mix of red, yellow and green bell peppers can
> make it festive. :-) You don't even have to mix them in. Just top it
> with a few for decoration.
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
>

Hey Om,

I use the red onions and the colored bells, but I hadn't thought about
decorating the top. Duh! Thanks.

I make mine too creamy, maybe, because it hides all the colored things. I
add crumbled bacon and some thinly shaved carrots and green [sweet]
pickles, and boiled eggs.

It's getting a little better because I am cutting everything a tad bigger
and in one variation, I'm leaving the red jackets on some of the potatoes.

Now, it will be decorated on top, too! Thanks.

Elaine, too