Bob
My wife was drooling over your potatoes salad, would you by ave a link to a recipe please
Titch and Greg, I don't have a recipe written down, but this is pretty much how I always do it.
Taters-standard russets, but I do like Yukon golds too. Large chunks so they hold up and don't break down so much. I like them with a lil bit of texture to em.
Eggs and yolks. Had about 8 in that batch.
Finely chopped celery, black olives, and pickles. Celery seed. These are optional based on your crowd: onion, fresh or pickled jalapeno. I tossed in one seeded and very finely chopped 'peno.
Pickle juice. Just to thin it out a bit.
Lastly, the most important parts and ratios. French's mustard is my go to. (Hint: The best damn mustard around, well, 2 best around......the cheap, thick mustard you get in the lil packets, but you will need lots of packets and the mustard from Whataburger. LOL!! Those of you that know WB, know what I mean.) I will use 2 parts mustard to 1 part mayo. Mayo can be any. We use Kraft or Best Foods. You can use the lime flavored types too. If you can find Mexican brand mayos, those are really good, but I find them sweeter.
I go with a healthy squeeze of mayo and twice that of mustard. Mix, taste and adjust. At this point, I will taste for salt and pepper is a must. I think Kosher salt stands out better. Fresh cracked pepper is good too but not a must. Pickle juice just to thin it out a little.
Growing up, my grandmother made the best damn salad. That's where I based my recipe. She would also add green olives, and her's had a good bit of fresh or pickled 'penos. I hold back on those so my wife and kids will enjoy it.
NOW......best way to eat it the next day is nice and cold, in a bowl, with several good squirts of Louisiana, Trappey's, or Tabasco hot sauce. I make it just to eat it like that the following days until gone!! LoL.
That's pretty much it. I also enjoy a warm, German salad too. Plenty of recipes out there. You could add tomato, chopped garlic, but I stick with my simple standard recipe.
Enjoy!
Bob