Reply #30: Here are some of my tricks [View All]

Make sure you cook the potatoes in salted water.

Add finely chopped onion and celery to HOT potatoes. I also dress them with a light vinaigrette when they are hot. This flavors the potatoes throughout. I still add Mayo and mustard but wait till they are cooler. The vinaigrette can be adjusted to what ever you put in your salad and this is a terrific opportunity to use all those flavored vinagers. Tarragon Vinager is one of my favorites and is especially nice if you are serving the potato salad with grilled chicken.

I really, really like traditional potato salad. Most of the time I use just plain white vinager in the first dressing. I do use yellow potatoes rather than reds and I put in as many eggs as potatoes. (Sometimes more- but don't tell). I do add the pickle juice and lots of black pepper. I prefer sweet onions diced very finely and will use the food processor as the onion juice just adds to the over all flavor. Celery I always dice by hand or with my chopper.

For some reason...I find I must taste the salad frequently to adjust the seasonings to perfection...The family complains that I never make enough....I just don't know how that happens. :shrug: