http://durgan.org/2016/July%202016/14%20July%202016%20Potato%20Salad/HTML/ 14 July 2016 Potato Salad A potato salad was made utilising garden vegetables, namely Yukon gold potatoes 4 pounds, celery, and onion. Eggs were purchased from a local farmer. The dressing was made using canola oil ad egg yolks yesterday. Potatoes were baked. Paprika was liberally used and salt to taste.
Not sure if you've ever tried this, but personally I have a great fondness for "Jewish Deli-style" potato salad. If you'd like to try something just wicked-good, after the potatoes are cooked, try soaking them in some pickle juice for a while before making the salad...a few table spoons should do it (depending on the size of the batch of salad you're making). Took me a bit of digging, but I found out that this is the "secret" to good deli potato salad...they use left over pickle juice instead of straight vinegar. Makes for some REALLY awesome potato salad!
