Is this a revived fad lately? It seems to be around here. Sprouts
has one that's good, fair amount of egg and wet, but too sweet -
and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
bland, not sweet, made from third-party drums of preserved shit all
mixed together with more added preservative: $4 PINT.
https://www.ronsfoods.com/product/de...-potato-salad/

Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
else you gonna today, mow the lawn again? <yawn>

---------------------

SQWERTZ'S DEVILED EGG POTATO SALAD

NOTES:

You may boil the eggs with the potatoes after the potatoes come to a
rolling simmer. Just be sure to the eggs out after 11 minutes,
crack shells lightly, and cool in ice water before peeling. ALWAYS
ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
PEELING. I pierce the large end of the eggs with the egg thingy just
as I add them to the hot water.

A few too many words about HORSERADISH:

The horseradish and mustard add the "Devil" to the eggs. Once you
use fresh grated horseradish you'll never go back to bottled. A
thick half-donkey dick root of about 1-pound will last 9-12 months
in the fridge loosely wrapped in a plastic bag. Always opt for the
thicker scrotum end. Thinner roots of less than 1.25" girth will
only last 3-5 months(*).

https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg

Horseradish oil, powdered horseradish/wasabi powder (not old and
stale), or wasabi paste in tubes is also acceptable. Use half as
much powdered horseradish as fresh grated and proceed with curing
with water TWICE AS LONG and then setting with vinegar. For
horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
1 TB stright from the tube. If there's any humanity left in this
world, ANYTHING BUT JARRED HORSERADISH!

-------------------------
In a large mixing bowl:

2lbs skin-on white potatoes, split or thirded into big even size
chunks and simmered until tender. Dice to approx 2/3" when semi
cooled.

6 Large hard boiled eggs, cut into 6ths.

-------------------------
In separate smaller mixing bowl 1 Qt bowl for dressing:

1.5 TB fresh Microplaned horseradish mixed with half as much cold
water and mooshed to make a paste. Cure (let sit) for 4 minutes and
then set (mix) with 2 TB white wine vinegar.

2 TB dijon mustard.
2 TB yellow mustard
3/4 cup mayo
1/4 cup sour cream
3 TB minced pickle or dill relish pressed of liquid in paper towel.
3 TB finely minced red/yellow onion
1/2 tsp salt or celery salt
1 tsp finely ground black pepper
pinch of MSG
Optional: Finely diced de-stringed celery

------------------------
Mix the dressing ingredients well and combine with the boiled and
diced eggs and potatoes gently with a wide rubber spatula. Transfer
to a lidded serving bowl or storage container. Sprinkle with paprika
or chipotle powder. Refrigerate for at least 4 hours. Eat it.

(*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
may not visit it late at night. There ARE cameras pointed at the pen
and any footage WILL be posted here, no doubt.

On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>
> Is this a revived fad lately? It seems to be around here. Sprouts
> has one that's good, fair amount of egg and wet, but too sweet -
> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
> bland, not sweet, made from third-party drums of preserved shit all
> mixed together with more added preservative: $4 PINT.
> https://www.ronsfoods.com/product/de...-potato-salad/
>
Kroger has about the same thing. Very wet and mushy and really
sweet. As much as I love potato salad I always pass right by this.

(~

On Fri, 4 Jun 2021 18:49:19 -0700 (PDT), "
> wrote:

>On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>>
>> Is this a revived fad lately? It seems to be around here. Sprouts
>> has one that's good, fair amount of egg and wet, but too sweet -
>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>> bland, not sweet, made from third-party drums of preserved shit all
>> mixed together with more added preservative: $4 PINT.
>> https://www.ronsfoods.com/product/de...-potato-salad/
>>
>Kroger has about the same thing. Very wet and mushy and really
>sweet. As much as I love potato salad I always pass right by this.
>
>(~

Good decision.

Kroger Southern Style Potato Salad
"potatoes, mayonnaise (soybean oil, distilled vinegar, egg yolk,
water, salt, natural flavor), sugar, pickle relish (cucumbers, sugar,
salt, xanthan gum, alum, natural flavors, polysorbate 80, turmeric[for
color]). contains less than 2% of the following: bell pepper, celery,
carrot, onion, salt, wheat germ, distilled vinegar, lactic acid,
citric acid, ascorbic acid, sodium ascorbate, ascorbyl palmitate,
xanthan gum, spice, beta carotene (for color), sodium lactate,
potassium sorbate and sodium benzoate (preservatives)."

--
Not Dave Smith

On Sat, 05 Jun 2021 11:59:47 +1000, Dave Smith >
wrote:

>On Fri, 4 Jun 2021 18:49:19 -0700 (PDT), "
> wrote:
>
>>On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>>>
>>> Is this a revived fad lately? It seems to be around here. Sprouts
>>> has one that's good, fair amount of egg and wet, but too sweet -
>>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>>> bland, not sweet, made from third-party drums of preserved shit all
>>> mixed together with more added preservative: $4 PINT.
>>> https://www.ronsfoods.com/product/de...-potato-salad/
>>>
>>Kroger has about the same thing. Very wet and mushy and really
>>sweet. As much as I love potato salad I always pass right by this.
>>
>>(~
>
>Good decision.
>
>Kroger Southern Style Potato Salad
>"potatoes, mayonnaise (soybean oil, distilled vinegar, egg yolk,
>water, salt, natural flavor), sugar, pickle relish (cucumbers, sugar,
>salt, xanthan gum, alum, natural flavors, polysorbate 80, turmeric[for
>color]). contains less than 2% of the following: bell pepper, celery,
>carrot, onion, salt, wheat germ, distilled vinegar, lactic acid,
>citric acid, ascorbic acid, sodium ascorbate, ascorbyl palmitate,
>xanthan gum, spice, beta carotene (for color), sodium lactate,
>potassium sorbate and sodium benzoate (preservatives)."
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Fri, 4 Jun 2021 19:03:54 -0500, Sqwertz >
wrote:

>Is this a revived fad lately? It seems to be around here. Sprouts
>has one that's good, fair amount of egg and wet, but too sweet -
>and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>bland, not sweet, made from third-party drums of preserved shit all
>mixed together with more added preservative: $4 PINT.
>https://www.ronsfoods.com/product/de...-potato-salad/
>
>Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
>else you gonna today, mow the lawn again? <yawn>
>
>---------------------
>
>SQWERTZ'S DEVILED EGG POTATO SALAD
>
>NOTES:
>
>You may boil the eggs with the potatoes after the potatoes come to a
>rolling simmer. Just be sure to the eggs out after 11 minutes,
>crack shells lightly, and cool in ice water before peeling. ALWAYS
>ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
>PEELING. I pierce the large end of the eggs with the egg thingy just
>as I add them to the hot water.
>
>A few too many words about HORSERADISH:
>
>The horseradish and mustard add the "Devil" to the eggs. Once you
>use fresh grated horseradish you'll never go back to bottled. A
>thick half-donkey dick root of about 1-pound will last 9-12 months
>in the fridge loosely wrapped in a plastic bag. Always opt for the
>thicker scrotum end. Thinner roots of less than 1.25" girth will
>only last 3-5 months(*).
>
>https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg
>
>Horseradish oil, powdered horseradish/wasabi powder (not old and
>stale), or wasabi paste in tubes is also acceptable. Use half as
>much powdered horseradish as fresh grated and proceed with curing
>with water TWICE AS LONG and then setting with vinegar. For
>horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
>1 TB stright from the tube. If there's any humanity left in this
>world, ANYTHING BUT JARRED HORSERADISH!
>
>-------------------------
>In a large mixing bowl:
>
>2lbs skin-on white potatoes, split or thirded into big even size
>chunks and simmered until tender. Dice to approx 2/3" when semi
>cooled.
>
>6 Large hard boiled eggs, cut into 6ths.
>
>-------------------------
>In separate smaller mixing bowl 1 Qt bowl for dressing:
>
>1.5 TB fresh Microplaned horseradish mixed with half as much cold
>water and mooshed to make a paste. Cure (let sit) for 4 minutes and
>then set (mix) with 2 TB white wine vinegar.
>
>2 TB dijon mustard.
>2 TB yellow mustard
>3/4 cup mayo
>1/4 cup sour cream
>3 TB minced pickle or dill relish pressed of liquid in paper towel.
>3 TB finely minced red/yellow onion
>1/2 tsp salt or celery salt
>1 tsp finely ground black pepper
>pinch of MSG
>Optional: Finely diced de-stringed celery
>
>------------------------
>Mix the dressing ingredients well and combine with the boiled and
>diced eggs and potatoes gently with a wide rubber spatula. Transfer
>to a lidded serving bowl or storage container. Sprinkle with paprika
>or chipotle powder. Refrigerate for at least 4 hours. Eat it.
>
>(*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
>may not visit it late at night. There ARE cameras pointed at the pen
>and any footage WILL be posted here, no doubt.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Fri, 4 Jun 2021 18:49:19 -0700 (PDT), "
> wrote:

>On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>>
>> Is this a revived fad lately? It seems to be around here. Sprouts
>> has one that's good, fair amount of egg and wet, but too sweet -
>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>> bland, not sweet, made from third-party drums of preserved shit all
>> mixed together with more added preservative: $4 PINT.
>> https://www.ronsfoods.com/product/de...-potato-salad/
>>
>Kroger has about the same thing. Very wet and mushy and really
>sweet. As much as I love potato salad I always pass right by this.
>
>(~
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Friday, June 4, 2021 at 5:04:25 PM UTC-7, Sqwertz wrote:
> Is this a revived fad lately? It seems to be around here. Sprouts
> has one that's good, fair amount of egg and wet, but too sweet -
> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
> bland, not sweet, made from third-party drums of preserved shit all
> mixed together with more added preservative: $4 PINT.
> https://www.ronsfoods.com/product/de...-potato-salad/
>
> Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
> else you gonna today, mow the lawn again? <yawn>
>
> ---------------------
>
> SQWERTZ'S DEVILED EGG POTATO SALAD
>
> NOTES:
>
> You may boil the eggs with the potatoes after the potatoes come to a
> rolling simmer. Just be sure to the eggs out after 11 minutes,
> crack shells lightly, and cool in ice water before peeling. ALWAYS
> ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
> PEELING. I pierce the large end of the eggs with the egg thingy just
> as I add them to the hot water.
>
> A few too many words about HORSERADISH:
>
> The horseradish and mustard add the "Devil" to the eggs. Once you
> use fresh grated horseradish you'll never go back to bottled. A
> thick half-donkey dick root of about 1-pound will last 9-12 months
> in the fridge loosely wrapped in a plastic bag. Always opt for the
> thicker scrotum end. Thinner roots of less than 1.25" girth will
> only last 3-5 months(*).
>
> https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg
>
> Horseradish oil, powdered horseradish/wasabi powder (not old and
> stale), or wasabi paste in tubes is also acceptable. Use half as
> much powdered horseradish as fresh grated and proceed with curing
> with water TWICE AS LONG and then setting with vinegar. For
> horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
> 1 TB stright from the tube. If there's any humanity left in this
> world, ANYTHING BUT JARRED HORSERADISH!
>
> -------------------------
> In a large mixing bowl:
>
> 2lbs skin-on white potatoes, split or thirded into big even size
> chunks and simmered until tender. Dice to approx 2/3" when semi
> cooled.
>
> 6 Large hard boiled eggs, cut into 6ths.
>
> -------------------------
> In separate smaller mixing bowl 1 Qt bowl for dressing:
>
> 1.5 TB fresh Microplaned horseradish mixed with half as much cold
> water and mooshed to make a paste. Cure (let sit) for 4 minutes and
> then set (mix) with 2 TB white wine vinegar.
>
> 2 TB dijon mustard.
> 2 TB yellow mustard
> 3/4 cup mayo
> 1/4 cup sour cream
> 3 TB minced pickle or dill relish pressed of liquid in paper towel.
> 3 TB finely minced red/yellow onion
> 1/2 tsp salt or celery salt
> 1 tsp finely ground black pepper
> pinch of MSG
> Optional: Finely diced de-stringed celery
>
> ------------------------
> Mix the dressing ingredients well and combine with the boiled and
> diced eggs and potatoes gently with a wide rubber spatula. Transfer
> to a lidded serving bowl or storage container. Sprinkle with paprika
> or chipotle powder. Refrigerate for at least 4 hours. Eat it.
>
> (*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
> may not visit it late at night. There ARE cameras pointed at the pen
> and any footage WILL be posted here, no doubt.

I had a couple or three left over baked potatoes that I had cut in half and left in the refrigerator overnight to cool. I decided to cube them up (left the peel on) and made potato salad out of them . I added 3 chopped boiled eggs. Some mayo, apple cider vinegar, celery seed, chopped green onion, some pickle relish. black pepper, and a teaspoon or so of yellow mustard. I was out of celery or I would have chopped some and added it in. The now dry baked potatoes soaked up the dressing nicely and it made a very tasty potato salad. Not at all watery or runny or too sweet. n Nice source of resistant starch for the gut.

On Fri, 4 Jun 2021 20:26:21 -0700 (PDT), ImStillMags
> wrote:

>On Friday, June 4, 2021 at 5:04:25 PM UTC-7, Sqwertz wrote:
>> Is this a revived fad lately? It seems to be around here. Sprouts
>> has one that's good, fair amount of egg and wet, but too sweet -
>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>> bland, not sweet, made from third-party drums of preserved shit all
>> mixed together with more added preservative: $4 PINT.
>> https://www.ronsfoods.com/product/de...-potato-salad/
>>
>> Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
>> else you gonna today, mow the lawn again? <yawn>
>>
>> ---------------------
>>
>> SQWERTZ'S DEVILED EGG POTATO SALAD
>>
>> NOTES:
>>
>> You may boil the eggs with the potatoes after the potatoes come to a
>> rolling simmer. Just be sure to the eggs out after 11 minutes,
>> crack shells lightly, and cool in ice water before peeling. ALWAYS
>> ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
>> PEELING. I pierce the large end of the eggs with the egg thingy just
>> as I add them to the hot water.
>>
>> A few too many words about HORSERADISH:
>>
>> The horseradish and mustard add the "Devil" to the eggs. Once you
>> use fresh grated horseradish you'll never go back to bottled. A
>> thick half-donkey dick root of about 1-pound will last 9-12 months
>> in the fridge loosely wrapped in a plastic bag. Always opt for the
>> thicker scrotum end. Thinner roots of less than 1.25" girth will
>> only last 3-5 months(*).
>>
>> https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg
>>
>> Horseradish oil, powdered horseradish/wasabi powder (not old and
>> stale), or wasabi paste in tubes is also acceptable. Use half as
>> much powdered horseradish as fresh grated and proceed with curing
>> with water TWICE AS LONG and then setting with vinegar. For
>> horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
>> 1 TB stright from the tube. If there's any humanity left in this
>> world, ANYTHING BUT JARRED HORSERADISH!
>>
>> -------------------------
>> In a large mixing bowl:
>>
>> 2lbs skin-on white potatoes, split or thirded into big even size
>> chunks and simmered until tender. Dice to approx 2/3" when semi
>> cooled.
>>
>> 6 Large hard boiled eggs, cut into 6ths.
>>
>> -------------------------
>> In separate smaller mixing bowl 1 Qt bowl for dressing:
>>
>> 1.5 TB fresh Microplaned horseradish mixed with half as much cold
>> water and mooshed to make a paste. Cure (let sit) for 4 minutes and
>> then set (mix) with 2 TB white wine vinegar.
>>
>> 2 TB dijon mustard.
>> 2 TB yellow mustard
>> 3/4 cup mayo
>> 1/4 cup sour cream
>> 3 TB minced pickle or dill relish pressed of liquid in paper towel.
>> 3 TB finely minced red/yellow onion
>> 1/2 tsp salt or celery salt
>> 1 tsp finely ground black pepper
>> pinch of MSG
>> Optional: Finely diced de-stringed celery
>>
>> ------------------------
>> Mix the dressing ingredients well and combine with the boiled and
>> diced eggs and potatoes gently with a wide rubber spatula. Transfer
>> to a lidded serving bowl or storage container. Sprinkle with paprika
>> or chipotle powder. Refrigerate for at least 4 hours. Eat it.
>>
>> (*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
>> may not visit it late at night. There ARE cameras pointed at the pen
>> and any footage WILL be posted here, no doubt.
>
>I had a couple or three left over baked potatoes that I had cut in half and left in the refrigerator overnight to cool. I decided to cube them up (left the peel on) and made potato salad out of them . I added 3 chopped boiled eggs. Some mayo, apple cider vinegar, celery seed, chopped green onion, some pickle relish. black pepper, and a teaspoon or so of yellow mustard. I was out of celery or I would have chopped some and added it in. The now dry baked potatoes soaked up the dressing nicely and it made a very tasty potato salad. Not at all watery or runny or too sweet. n Nice source of resistant starch for the gut.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

Missed one ingredient: Adding 1 TB of Sugar.

SQWERTZ'S DEVILED EGG POTATO SALAD

NOTES:

You may boil the eggs with the potatoes after the potatoes come to a
rolling simmer. Just be sure to the eggs out after 11 minutes,
crack shells lightly, and cool in ice water before peeling. ALWAYS
ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
PEELING. I pierce the large end of the eggs with the egg thingy just
as I add them to the hot water.

A few too many words about HORSERADISH:

The horseradish and mustard add the "Devil" to the eggs. Once you
use fresh grated horseradish you'll never go back to bottled. A
thick half-donkey dick root of about 1-pound will last 9-12 months
in the fridge loosely wrapped in a plastic bag. Always opt for the
thicker scrotum end. Thinner roots of less than 1.25" girth will
only last 3-5 months(*).

https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg

Horseradish oil, powdered horseradish/wasabi powder (not old and
stale), or wasabi paste in tubes is also acceptable. Use half as
much powdered horseradish as fresh grated and proceed with curing
with water TWICE AS LONG and then setting with vinegar. For
horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
1 TB stright from the tube. If there's any humanity left in this
world, ANYTHING BUT JARRED HORSERADISH!

-------------------------
In a large mixing bowl:

2lbs skin-on white potatoes, split or thirded into big even size
chunks and simmered until tender. Dice to approx 2/3" when semi
cooled.

6 Large hard boiled eggs, cut into 6ths.

-------------------------
In separate smaller mixing bowl 1 Qt bowl for dressing:

1.5 TB fresh Microplaned horseradish mixed with half as much cold
water and mooshed to make a paste. Cure (let sit) for 4 minutes and
then set (mix) with 2 TB white wine vinegar.

2 TB dijon mustard.
2 TB yellow mustard
3/4 cup mayo
1/4 cup sour cream
3 TB minced pickle or dill relish pressed of liquid in paper towel.
3 TB finely minced red/yellow onion
1/2 tsp salt or celery salt
1 tsp finely ground black pepper
1 TB of sugar
pinch of MSG

Optional: Finely diced de-stringed celery

------------------------
Mix the dressing ingredients well and combine with the boiled and
diced eggs and potatoes gently with a wide rubber spatula. Transfer
to a lidded serving bowl or storage container. Sprinkle with paprika
or chipotle powder. Refrigerate for at least 4 hours. Eat it.

On 6/4/2021 8:49 PM, wrote:
> On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>>
>> Is this a revived fad lately? It seems to be around here. Sprouts
>> has one that's good, fair amount of egg and wet, but too sweet -
>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>> bland, not sweet, made from third-party drums of preserved shit all
>> mixed together with more added preservative: $4 PINT.
>> https://www.ronsfoods.com/product/de...-potato-salad/
>>
> Kroger has about the same thing. Very wet and mushy and really
> sweet. As much as I love potato salad I always pass right by this.
>
> (~
>

I've gotten to the point that the only tater salad I'll eat is what
my wife makes . Simple , basic , and very very tasty . I tried some
Kroger southern style a few days ago , it wasn't pleasant but I managed
to choke it down . "Take what you want , but eat what you take."
sometimes bites one on the ass ...
--
Snag
Race only matters to racists ...

On Sat, 5 Jun 2021 23:00:19 -0500, Snag > wrote:

>On 6/4/2021 8:49 PM, wrote:
>> On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>>>
>>> Is this a revived fad lately? It seems to be around here. Sprouts
>>> has one that's good, fair amount of egg and wet, but too sweet -
>>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>>> bland, not sweet, made from third-party drums of preserved shit all
>>> mixed together with more added preservative: $4 PINT.
>>> https://www.ronsfoods.com/product/de...-potato-salad/
>>>
>> Kroger has about the same thing. Very wet and mushy and really
>> sweet. As much as I love potato salad I always pass right by this.
>>
>> (~
>>
>
> I've gotten to the point that the only tater salad I'll eat is what
>my wife makes .

You're going back to infancy, when you'd only eat what momsy made.

--
Not Dave Smith

On Sunday, June 6, 2021 at 12:07:22 AM UTC-5, Dave Smith wrote:
>
> On Sat, 5 Jun 2021 23:00:19 -0500, Snag > wrote:
> >
> > I've gotten to the point that the only tater salad I'll eat is what
> >my wife makes .
> >
> You're going back to infancy, when you'd only eat what momsy made.
>
> Not Dave Smith
>
Naw, he just knows what's good and I've had the same mess he posted
about. Truly bad.

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

On Sun, 6 Jun 2021 02:21:01 -0700 (PDT), 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.

You don't know how much sugar Snag's wife adds.

--
Not Dave Smith

On Friday, June 4, 2021 at 9:49:22 PM UTC-4, wrote:
> On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
> >
> > Is this a revived fad lately? It seems to be around here. Sprouts
> > has one that's good, fair amount of egg and wet, but too sweet -
> > and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
> > bland, not sweet, made from third-party drums of preserved shit all
> > mixed together with more added preservative: $4 PINT.
> > https://www.ronsfoods.com/product/de...-potato-salad/
>
> sweet. As much as I love potato salad I always pass right by this.
>
> (~
We're limited here with store bought PS. I only eat homemade PS. The problem with store bought
is: they use a mechanical mixer to mix it up. So half of the potatoes end up beingA
mashed potatoes. And the flavor is fairly bland. Another brand I did try had far too
much dill. Way overpowering.

On 06/06/2021 10:21, 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

====

Please would you both share your recipes?

On 06/06/2021 10:21, 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.
>
I've _never_ added sugar to potato salad. I make it the way my mother
did, and hers would be ruined by the addition of sweet stuff.

> The exception is the vinaigrette potato salad at a local German restaurant.
>
I've never found a vinegary onne I would willingly eat.

On Sun, 6 Jun 2021 12:08:27 +0100, Ophelia >
wrote:

>On 06/06/2021 10:21, 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
>
>====
>
> Please would you both share your recipes?

I generally follow the recipe from The 2nd Ave. Deli, but I omit the
onions and I use russets instead of red potatoes. I use curly leaf
parsley, and I add some diced bell pepper (red & green).
https://www.amazon.com/2nd-Ave-Deli-... mat=1&depth=1
Scroll down to see the recipes.

On Sun, 6 Jun 2021 12:16:43 +0100, S Viemeister
> wrote:

>On 06/06/2021 10:21, 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.
>>
>I've _never_ added sugar to potato salad. I make it the way my mother
>did, and hers would be ruined by the addition of sweet stuff.
>
>> The exception is the vinaigrette potato salad at a local German restaurant.
>>
>I've never found a vinegary onne I would willingly eat.


Ooo, there was one bandied about here years ago. IIRC, Janet US was
one of the discussion participants, but I cannot recall whether it was
a recipe from her or something I dug up or had played with.

I mention this as it is really a warm/room temp German potato salad,
and you know, there is a lot of bacon it in, and though it has
vinegar, it is not at all puckery, because I would never go near a
sourish version.. Really yummy. I will look around for the directions
though I have not seen the page in years.

No force feeding, I promise.

On 06/06/2021 13:51, Boron Elgar wrote:
> > wrote:
>> On 06/06/2021 10:21, Cindy Hamilton wrote:
>>> I hear you. I usually only eat the potato salad that I make. Everybody
>>> else adds too damned much sugar.
>> I've _never_ added sugar to potato salad. I make it the way my mother
>> did, and hers would be ruined by the addition of sweet stuff.
>>> The exception is the vinaigrette potato salad at a local German restaurant.
>> I've never found a vinegary one I would willingly eat.
>
> Ooo, there was one bandied about here years ago. IIRC, Janet US was
> one of the discussion participants, but I cannot recall whether it was
> a recipe from her or something I dug up or had played with.
>
> I mention this as it is really a warm/room temp German potato salad,
> and you know, there is a lot of bacon it in, and though it has
> vinegar, it is not at all puckery, because I would never go near a
> sourish version.. Really yummy. I will look around for the directions
> though I have not seen the page in years.
>
> No force feeding, I promise.
>
Hmm. That one sounds interesting. Let me know if you find it.

On Sun, 6 Jun 2021 14:11:00 +0100, S Viemeister
> wrote:

>On 06/06/2021 13:51, Boron Elgar wrote:
>> > wrote:
>>> On 06/06/2021 10:21, Cindy Hamilton wrote:
>>>> I hear you. I usually only eat the potato salad that I make. Everybody
>>>> else adds too damned much sugar.
>>> I've _never_ added sugar to potato salad. I make it the way my mother
>>> did, and hers would be ruined by the addition of sweet stuff.
>>>> The exception is the vinaigrette potato salad at a local German restaurant.
>>> I've never found a vinegary one I would willingly eat.
>>
>> Ooo, there was one bandied about here years ago. IIRC, Janet US was
>> one of the discussion participants, but I cannot recall whether it was
>> a recipe from her or something I dug up or had played with.
>>
>> I mention this as it is really a warm/room temp German potato salad,
>> and you know, there is a lot of bacon it in, and though it has
>> vinegar, it is not at all puckery, because I would never go near a
>> sourish version.. Really yummy. I will look around for the directions
>> though I have not seen the page in years.
>>
>> No force feeding, I promise.
>>
>Hmm. That one sounds interesting. Let me know if you find it.

Found the one I believe I used-still awaiting input from Janet US, if
she can shed any more light, but I know I have made this one
successfully..

This is from the ancient Time Life Foods of the World series. The book
is over 50 years old. The whole series is interesting. Each country
has 2 books to it- a large,hardcover picture book and a small spiral
book that only has the recipes. Back in ancient times, it was a
terrific advantage to be able to take the small spiral into the
kitchen to work on a recipe.

Most other warm German potato salads I have tried have almost double
the vinegar, which puts them into no-no land for me. This ain't much.
You can experiment with sharper or different vinegars if you choose.
Do not bother with balsamic- ick. Don't ask me how I know.

You can, of course, up the bacon ante.....

http://foodsoftheworld.activeboards....topic5400.html

To serve 6 to 8:

1/2 cup finely chopped onions
1/4 cup white wine or cider vinegar
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley
9 medium-sized boiling potatoes (about 3 pounds), scrubbed but not
peeled
1/2 pound bacon, finely diced (about 1.5 cups)

Drop the unpeeled potatoes into enough boiling water to cover them
completely. Boil them briskly until they show only the slightest
resistance when pierced with the point of a sharp knife. Be careful
not to let them overcook or they will fall apart when sliced. Drain
the potatoes in a colander, then peel and cut them into 1/4-inch
slices. Set the potatoes aside in a bowl tightly covered with aluminum
foil.

In a heavy 8- to 10-inch skillet, cook the bacon over moderate heat
until brown and crisp. Spread it out on paper towels to drain. Add the
onions to the fat remaining in the skillet and cook, stirring
frequently, for 5 minutes, or until they are soft and transparent but
not brown. Stir in the vinegar, water, salt and pepper, and cook,
stirring constantly, for a minute or so. Pour the hot sauce over the
potatoes, turning the slices about gently with a large spoon or
spatula to coat them evenly with the onion-and-vinegar mixture. Gently
stir the reserved bacon pieces into the salad. Taste for seasoning.

Serve at once or cover and set the salad aside at room temperature
until you are ready to serve it. Just before serving, stir the salad
gently and sprinkle the top with parsley.

On Friday, June 4, 2021 at 9:49:22 PM UTC-4, wrote:
> On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
> >
> > Is this a revived fad lately? It seems to be around here. Sprouts
> > has one that's good, fair amount of egg and wet, but too sweet -
> > and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
> > bland, not sweet, made from third-party drums of preserved shit all
> > mixed together with more added preservative: $4 PINT.
> > https://www.ronsfoods.com/product/de...-potato-salad/
> >
> Kroger has about the same thing. Very wet and mushy and really
> sweet. As much as I love potato salad I always pass right by this.

A foreigner might think that deviled egg may be something like devil's food or chocolate or something like that until they see the yellow with red specks. They might then wonder if there is a such thing as angelled egg.

On Sunday, June 6, 2021 at 7:08:33 AM UTC-4, Ophelia wrote:
> On 06/06/2021 10:21, 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
> ====
>
> Please would you both share your recipes?

Sorry, I don't really have a recipe. My grandmother taught me to make
potato salad, and there's a lot of "add vinegar until it looks right, then add
a little sugar to correct. Then add enough prepared yellow mustard."

Cindy Hamilton

On 06/06/2021 13:57, heyjoe wrote:
> S Viemeister wrote:
>
>> I've _never_ added sugar to potato salad. I make it the way my mother
>> did, and hers would be ruined by the addition of sweet stuff.
>
> Use Miracle Whip instead of mayonnaise and there's little need for
> (extra) sugar.
>
Don't like Miracle Whip, it's too sweet, and I don't see the need for
_any_ sugar in potato salad.

That doesn't look bad. I may try a small batch of that.
Thanks.

On 06/06/2021 15:00, Boron Elgar wrote:

> Found the one I believe I used-still awaiting input from Janet US, if
> she can shed any more light, but I know I have made this one
> successfully..
>
> This is from the ancient Time Life Foods of the World series. The book
> is over 50 years old. The whole series is interesting. Each country
> has 2 books to it- a large,hardcover picture book and a small spiral
> book that only has the recipes. Back in ancient times, it was a
> terrific advantage to be able to take the small spiral into the
> kitchen to work on a recipe.
>
> Most other warm German potato salads I have tried have almost double
> the vinegar, which puts them into no-no land for me. This ain't much.
> You can experiment with sharper or different vinegars if you choose.
> Do not bother with balsamic- ick. Don't ask me how I know.
>
> You can, of course, up the bacon ante.....
>
> http://foodsoftheworld.activeboards....topic5400.html
>
> To serve 6 to 8:
>
> 1/2 cup finely chopped onions
> 1/4 cup white wine or cider vinegar
> 1/4 cup water
> 1/2 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
> 2 tablespoons finely chopped parsley
> 9 medium-sized boiling potatoes (about 3 pounds), scrubbed but not
> peeled
> 1/2 pound bacon, finely diced (about 1.5 cups)
>
> Drop the unpeeled potatoes into enough boiling water to cover them
> completely. Boil them briskly until they show only the slightest
> resistance when pierced with the point of a sharp knife. Be careful
> not to let them overcook or they will fall apart when sliced. Drain
> the potatoes in a colander, then peel and cut them into 1/4-inch
> slices. Set the potatoes aside in a bowl tightly covered with aluminum
> foil.
>
> In a heavy 8- to 10-inch skillet, cook the bacon over moderate heat
> until brown and crisp. Spread it out on paper towels to drain. Add the
> onions to the fat remaining in the skillet and cook, stirring
> frequently, for 5 minutes, or until they are soft and transparent but
> not brown. Stir in the vinegar, water, salt and pepper, and cook,
> stirring constantly, for a minute or so. Pour the hot sauce over the
> potatoes, turning the slices about gently with a large spoon or
> spatula to coat them evenly with the onion-and-vinegar mixture. Gently
> stir the reserved bacon pieces into the salad. Taste for seasoning.
>
> Serve at once or cover and set the salad aside at room temperature
> until you are ready to serve it. Just before serving, stir the salad
> gently and sprinkle the top with parsley.
>

On Sunday, June 6, 2021 at 10:22:17 AM UTC-4, bruce bowser wrote:

> A foreigner might think that deviled egg may be something like devil's food or chocolate or something like that until they see the yellow with red specks. They might then wonder if there is a such thing as angelled egg.

It depends on the foreigner.

[T]he term €œdevil€� has been used since at least the 18th century to refer to highly
seasoned foods[.]

<https://www.smithsonianmag.com/arts-culture/deviled-eggs-and-other-foods-from-hell-123267449/>

And there's "Fra Diavolo" sauce:

<https://en.wikipedia.org/wiki/Fra_diavolo_sauce>

Deviled kidneys:

<https://en.wikipedia.org/wiki/Devilled_kidneys>


Cindy Hamilton

On Sunday, June 6, 2021 at 10:31:01 AM UTC-4, S Viemeister wrote:
> On 06/06/2021 13:57, heyjoe wrote:
> > S Viemeister wrote:
> >
> >> I've _never_ added sugar to potato salad. I make it the way my mother
> >> did, and hers would be ruined by the addition of sweet stuff.
> >
> > Use Miracle Whip instead of mayonnaise and there's little need for
> > (extra) sugar.
> >
> Don't like Miracle Whip, it's too sweet, and I don't see the need for
> _any_ sugar in potato salad.

Ah, well. I thin out the mayonnaise with vinegar, then add just
a touch of sugar to bring the flavors back into balance.

My grandmother used Miracle Whip _and_ sugar, but I doubt I could
eat her potato salad anymore. Even if she were alive to make it.

Cindy Hamilton

On Sunday, June 6, 2021 at 10:29:06 AM UTC-4, Cindy Hamilton wrote:
> On Sunday, June 6, 2021 at 7:08:33 AM UTC-4, Ophelia wrote:
> > On 06/06/2021 10:21, 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
> > ====
> >
> > Please would you both share your recipes?
> Sorry, I don't really have a recipe. My grandmother taught me to make
> potato salad, and there's a lot of "add vinegar until it looks right, then add
> a little sugar to correct. Then add enough prepared yellow mustard."
>
> Cindy Hamilton
Sounds good. If the PS is a tad too dry, I add chicken stock.

On Sun, 06 Jun 2021 08:51:21 -0400, Boron Elgar
> wrote:

>On Sun, 6 Jun 2021 12:16:43 +0100, S Viemeister
> wrote:
>
>>On 06/06/2021 10:21, 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.
>>>
>>I've _never_ added sugar to potato salad. I make it the way my mother
>>did, and hers would be ruined by the addition of sweet stuff.
>>
>>> The exception is the vinaigrette potato salad at a local German restaurant.
>>>
>>I've never found a vinegary onne I would willingly eat.
>
>
>Ooo, there was one bandied about here years ago. IIRC, Janet US was
>one of the discussion participants, but I cannot recall whether it was
>a recipe from her or something I dug up or had played with.
>
>I mention this as it is really a warm/room temp German potato salad,
>and you know, there is a lot of bacon it in, and though it has
>vinegar, it is not at all puckery, because I would never go near a
>sourish version.. Really yummy. I will look around for the directions
>though I have not seen the page in years.
>
>No force feeding, I promise.

My mom's German potato salad, maybe?
I recently gave that recipe to my grandson via text and I haven't been
able to find my original since. Fortunately I had copied it my
computer. I do miss that 3x5 card with all the stains on it ;((
Yeah! Just found it! It was under SOUP!!
Do you want the recipe again?
Janet US

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.

heyjoe wrote:

> S Viemeister wrote:
>
> > I've never added sugar to potato salad. I make it the way my mother
> > did, and hers would be ruined by the addition of sweet stuff.
>
> Use Miracle Whip instead of mayonnaise and there's little need for
> (extra) sugar.

There's no need for any sugar at all in a potato salad.

On Sun, 06 Jun 2021 08:40:55 -0600, US Janet >
wrote:

>On Sun, 06 Jun 2021 08:51:21 -0400, Boron Elgar
> wrote:
>
>>On Sun, 6 Jun 2021 12:16:43 +0100, S Viemeister
> wrote:
>>
>>>On 06/06/2021 10:21, 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.
>>>>
>>>I've _never_ added sugar to potato salad. I make it the way my mother
>>>did, and hers would be ruined by the addition of sweet stuff.
>>>
>>>> The exception is the vinaigrette potato salad at a local German restaurant.
>>>>
>>>I've never found a vinegary onne I would willingly eat.
>>
>>
>>Ooo, there was one bandied about here years ago. IIRC, Janet US was
>>one of the discussion participants, but I cannot recall whether it was
>>a recipe from her or something I dug up or had played with.
>>
>>I mention this as it is really a warm/room temp German potato salad,
>>and you know, there is a lot of bacon it in, and though it has
>>vinegar, it is not at all puckery, because I would never go near a
>>sourish version.. Really yummy. I will look around for the directions
>>though I have not seen the page in years.
>>
>>No force feeding, I promise.
>
>My mom's German potato salad, maybe?
>I recently gave that recipe to my grandson via text and I haven't been
>able to find my original since. Fortunately I had copied it my
>computer. I do miss that 3x5 card with all the stains on it ;((
>Yeah! Just found it! It was under SOUP!!
>Do you want the recipe again?
>Janet US


I would LOVE the recipe. The Time Life one is all I can track from my
own GPS recipes.

On Sunday, June 6, 2021 at 9:22:17 AM UTC-5, bruce bowser wrote:
>
> A foreigner might think that deviled egg may be something like devil's food or chocolate or something like that until they see the yellow with red specks. They might then wonder if there is a such thing as angelled egg.
>
Yes, they might if they were retarded. Why would they even equate eggs and
chocolate being similar in taste?

devil
To coat food with a mixture of highly seasoned ingredients (e.g. mustard or hot spices).

On Sun, 6 Jun 2021 02:21:01 -0700 (PDT), 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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sun, 06 Jun 2021 15:07:16 +1000, Dave Smith >
wrote:

>On Sat, 5 Jun 2021 23:00:19 -0500, Snag > wrote:
>
>>On 6/4/2021 8:49 PM, wrote:
>>> On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>>>>
>>>> Is this a revived fad lately? It seems to be around here. Sprouts
>>>> has one that's good, fair amount of egg and wet, but too sweet -
>>>> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>>>> bland, not sweet, made from third-party drums of preserved shit all
>>>> mixed together with more added preservative: $4 PINT.
>>>> https://www.ronsfoods.com/product/de...-potato-salad/
>>>>
>>> Kroger has about the same thing. Very wet and mushy and really
>>> sweet. As much as I love potato salad I always pass right by this.
>>>
>>> (~
>>>
>>
>> I've gotten to the point that the only tater salad I'll eat is what
>>my wife makes .
>
>You're going back to infancy, when you'd only eat what momsy made.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sun, 06 Jun 2021 20:42:47 +1000, Dave Smith >
wrote:

>On Sun, 6 Jun 2021 02:21:01 -0700 (PDT), 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.
>
>You don't know how much sugar Snag's wife adds.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sat, 5 Jun 2021 22:25:58 -0500, Sqwertz >
wrote:

>Missed one ingredient: Adding 1 TB of Sugar.
>
>SQWERTZ'S DEVILED EGG POTATO SALAD
>
>NOTES:
>
>You may boil the eggs with the potatoes after the potatoes come to a
>rolling simmer. Just be sure to the eggs out after 11 minutes,
>crack shells lightly, and cool in ice water before peeling. ALWAYS
>ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
>PEELING. I pierce the large end of the eggs with the egg thingy just
>as I add them to the hot water.
>
>A few too many words about HORSERADISH:
>
>The horseradish and mustard add the "Devil" to the eggs. Once you
>use fresh grated horseradish you'll never go back to bottled. A
>thick half-donkey dick root of about 1-pound will last 9-12 months
>in the fridge loosely wrapped in a plastic bag. Always opt for the
>thicker scrotum end. Thinner roots of less than 1.25" girth will
>only last 3-5 months(*).
>
>https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg
>
>Horseradish oil, powdered horseradish/wasabi powder (not old and
>stale), or wasabi paste in tubes is also acceptable. Use half as
>much powdered horseradish as fresh grated and proceed with curing
>with water TWICE AS LONG and then setting with vinegar. For
>horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
>1 TB stright from the tube. If there's any humanity left in this
>world, ANYTHING BUT JARRED HORSERADISH!
>
>-------------------------
>In a large mixing bowl:
>
>2lbs skin-on white potatoes, split or thirded into big even size
>chunks and simmered until tender. Dice to approx 2/3" when semi
>cooled.
>
>6 Large hard boiled eggs, cut into 6ths.
>
>-------------------------
>In separate smaller mixing bowl 1 Qt bowl for dressing:
>
>1.5 TB fresh Microplaned horseradish mixed with half as much cold
>water and mooshed to make a paste. Cure (let sit) for 4 minutes and
>then set (mix) with 2 TB white wine vinegar.
>
>2 TB dijon mustard.
>2 TB yellow mustard
>3/4 cup mayo
>1/4 cup sour cream
>3 TB minced pickle or dill relish pressed of liquid in paper towel.
>3 TB finely minced red/yellow onion
>1/2 tsp salt or celery salt
>1 tsp finely ground black pepper
>1 TB of sugar
>pinch of MSG
>
>Optional: Finely diced de-stringed celery
>
>------------------------
>Mix the dressing ingredients well and combine with the boiled and
>diced eggs and potatoes gently with a wide rubber spatula. Transfer
>to a lidded serving bowl or storage container. Sprinkle with paprika
>or chipotle powder. Refrigerate for at least 4 hours. Eat it.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sun, 6 Jun 2021 03:42:59 -0700 (PDT), John Lorbal
> wrote:

>On Friday, June 4, 2021 at 9:49:22 PM UTC-4, wrote:
>> On Friday, June 4, 2021 at 7:04:25 PM UTC-5, Sqwertz wrote:
>> >
>> > Is this a revived fad lately? It seems to be around here. Sprouts
>> > has one that's good, fair amount of egg and wet, but too sweet -
>> > and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>> > bland, not sweet, made from third-party drums of preserved shit all
>> > mixed together with more added preservative: $4 PINT.
>> > https://www.ronsfoods.com/product/de...-potato-salad/
>>
>> sweet. As much as I love potato salad I always pass right by this.
>>
>> (~
>We're limited here with store bought PS. I only eat homemade PS. The problem with store bought
>is: they use a mechanical mixer to mix it up. So half of the potatoes end up beingA
>mashed potatoes. And the flavor is fairly bland. Another brand I did try had far too
>much dill. Way overpowering.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sun, 6 Jun 2021 15:30:55 +0100, S Viemeister
> wrote:

>On 06/06/2021 13:57, heyjoe wrote:
>> S Viemeister wrote:
>>
>>> I've _never_ added sugar to potato salad. I make it the way my mother
>>> did, and hers would be ruined by the addition of sweet stuff.
>>
>> Use Miracle Whip instead of mayonnaise and there's little need for
>> (extra) sugar.
>>
>Don't like Miracle Whip, it's too sweet, and I don't see the need for
>_any_ sugar in potato salad.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sun, 6 Jun 2021 10:57:31 -0700 (PDT), "
> wrote:

>On Sunday, June 6, 2021 at 9:22:17 AM UTC-5, bruce bowser wrote:
>>
>> A foreigner might think that deviled egg may be something like devil's food or chocolate or something like that until they see the yellow with red specks. They might then wonder if there is a such thing as angelled egg.
>>
>Yes, they might if they were retarded. Why would they even equate eggs and
>chocolate being similar in taste?

For Easter.