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From: wetcw@pyuxa.UUCP (T C Wheeler)
Newsgroups: net.cooks,net.veg
Subject: Re: potato salad request
Message-ID: <748@pyuxa.UUCP>
Date: Thu, 10-May-84 09:24:55 EDT
Article-I.D.: pyuxa.748
Posted: Thu May 10 09:24:55 1984
Date-Received: Sat, 12-May-84 07:35:33 EDT
References: <1055@ritcv.UUCP>
Organization: Bell Communications Research, Piscataway N.J.
Lines: 19

[]
Being a great fan of cool potato salad, this is what I do.

In the morning, before it gets hot, I wash, peel, and cut up
three or four medium spuds.  Put em on the stove (in water
with a couple of shakes of salt) to boil till they are JUST
cooked.  That is, not quite soft.  While they are doing their
thing, I take a couple of slices from a juicy bermuda onion
and dice them.  I then hard boil maybe three eggs.  When they
are done, I slice and chop em all up.  When the spuds are ready,
I drain and rinse them in cold water.  Now I throw everything
in a large bowl and add enough mayonaise to coat everything
when stirred.  The bowl goes into the refrig to await cooling
and lunch or supper.  Then I clean up the mess 'cause the wife
will holler if I don't.  By the time the salad is cool and
ready to eat, the onions have had their chance to spread their
flavor.  Yuuum.
T. C. Wheeler