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Started By
Message
Potato salad: more mustard or mayonnaise?
Posted on 8/2/19 at 11:02 am
Posted on 8/2/19 at 11:02 am
Sweeter or more tart and tangy? Bacon bits or no? What’s this boards take on the perfect potato salad
33
Posted on 8/2/19 at 11:08 am to Hawgnsincebirth55
I like the tang of a mustard potato salad.
How can you go wrong when adding bacon?
How can you go wrong when adding bacon?
Posted on 8/2/19 at 11:08 am to Hawgnsincebirth55
More mayo for me. 75/25 maybe.
I like all kinds though. Mustard base, mayo base, or German vinegar base.
I like all kinds though. Mustard base, mayo base, or German vinegar base.
This post was edited on 8/2/19 at 11:09 am
Posted on 8/2/19 at 11:10 am to Hawgnsincebirth55
Yellower the better
Posted on 8/2/19 at 11:19 am to Hawgnsincebirth55
No mayo, mustard and sour cream
Posted on 8/2/19 at 11:31 am to Hawgnsincebirth55
Taylor Grocery outside of Oxford had one of my favorite potato salads. As far as I could tell it was only mayo, bacon, and parsley
I like all kinds though
I like all kinds though
Posted on 8/2/19 at 11:35 am to Hawgnsincebirth55
I like a lot of mustard, but in terms of volume, I can't imagine having more mustard than mayonnaise.
Posted on 8/2/19 at 11:35 am to TH03
quote:
German vinegar base
That's my absolute favorite, otherwise I like more mustardy potato salads with some green onion on top.
Posted on 8/2/19 at 11:38 am to Hawgnsincebirth55
The perfect potato salad is what your mama or grandma made. In my case that's about 60% mayo, 40% yellow mustard, with hard boiled eggs and cut up olives. I could eat my weight in that. I make a decent potato salad, but I'm hamstrung by the fact my wife hates olives and doesn't allow me to put them in potato salad. I put a little grated raw onion in mine.
Posted on 8/2/19 at 11:41 am to timbo
B & J Seafood in Hammond has the absolute best potato salad I've ever tasted.
Posted on 8/2/19 at 11:45 am to Hawgnsincebirth55
Posted on 8/2/19 at 11:57 am to Hawgnsincebirth55
Franklin's recipe is just right for me.
Posted on 8/2/19 at 12:16 pm to Hawgnsincebirth55
I like it to be like egg salad, about 30% egg salad and 70% boiled, nearly creamed potatoes. I don't like the big chunks of potato. I prefer smoother consistency. Hellman's mayonnaise, no mustard,
Posted on 8/2/19 at 12:35 pm to Hawgnsincebirth55
Mayo, Dijon mustard, bacon and Famous Dave's Spicy Pickle Chips (chopped).
Posted on 8/2/19 at 12:43 pm to MountainTiger
I like the mustard tang for sure. In terms of amount not really sure
Posted on 8/2/19 at 12:55 pm to Hawgnsincebirth55
my tater salad has to be more yellow than white.
Posted on 8/2/19 at 1:00 pm to Hawgnsincebirth55
Squirt or two of mustard then enough mayo to make it creamy
Posted on 8/2/19 at 1:00 pm to Hawgnsincebirth55
There are different types for different uses. Gumbo potato salad is very plain, for bbq or for a picnic it would have a more tangy nature, however you go about that. These are the rules.
Posted on 8/2/19 at 1:03 pm to TH03
quote:
I like all kinds though. Mustard base, mayo base, or German vinegar base.
Same. Different types for different meals.
Basic plain side dish though, probably mostly mayo, little bit of creole mustard.
This post was edited on 8/2/19 at 1:05 pm
Posted on 8/2/19 at 1:03 pm to Hawgnsincebirth55
I like to mix the entire thing with mayo only until i get the consistency I want then add mustard a few squirts at a time until I get the taste. Mustard can overpower everything in a hurry. I like it to be more subtle in a potato salad.
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