Potato salad recipes

[saibot]

Originally Posted by ukrkoz

Experimenting with food is VERY personal decision as, there are no two people with the same taste preferences.

If you make something for guests, they will surely say it "looks good" and praise you, out of courtesy.
So add whatever you want to, if you personally like it. If your SO likes it. Your close family.
But, for social occasions, follow standard deli recipes, as that is, what majority is used to. You can take a small portion of large salad, set it aside with experimental additive and explain, that that is for trial only. You will be safe and have much better of honest feedback.

Food is VERY personal.

This is actually very good advice for people who entertain.

[saibot]

Originally Posted by marcandme

I used green olive juice.....I also love black olives.

I also enjoy black olives, but I don't think black olive juice is very tasty. Green olive juice is more like pickle juice--tangy and sour. That's the flavor I would prefer to find in potato salad.

Green olives are also very good in chicken salad and tuna salad.

[lubby]

My potato salad does not use vinegar unless I make German potato salad. Mine consists of mayo and sour cream, salt and onion powder. My polish grandmother made hers this way.

[gentlearts]

There is something I’ve noticed lately, since I began using Hellman’s, but it might just be coincidental....As my potato salad sits in the fridge for a day or two after serving it the first time, it seems to lose flavor. It could be my tastebuds, but this never happened when I used Kraft.