Red skinned baked potatoes, a little sweet and dill relish, celery, red onion,a little reg mustard and a little mayo. Add garlic powder black pepper and smoked paprika, salt o taste.
Molɔ̀ːn Labé Grandpa:the road to hell is paved with good intentions. Dad:son you have 2 choices for supper eat or don't eat.
Red skinned baked potatoes, a little sweet and dill relish, celery, red onion,a little reg mustard and a little mayo. Add garlic powder black pepper and smoked paprika, salt o taste.
Mom fixed it like that except without the celery. Only way I’ll eat it. Much prefer mashed potatoes and gravy🤠
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
Lots of ways to fix it. I like the German version that some of the restaurants that specialize in German foods make. We make it with potatoes, sweet pickles, onions, salad dressing, a little mustard, salt and pepper. I can eat it with eggs, but wife won't eat them, so there ya go.
More often than not I use a 5 pound bag of russets. Boil, dump in cold water, peel, slice. Slice up a big yellow onion, I like pickled onion. 1/2 C cider vinegar, 1/2 C sugar, up to 1/2 C corn oil. I don't like oil that much. Salt an pepper to taste. Best if left overnight or at least a few hours with an occasional stir. Crumbled bacon a good option.
This is a recreation of my grandmother's recipe, she was from Croatia. Since have had the same stuff in a German restaurant. Which figures as Austria once controlled Croatia. In fact one reason my grandfather emigrated was to avoid being drafted into the Austrian cavalry - Austrians thought Croats were naturally good with horsed.
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Sometimes I'll add a little more sugar if I have the taste for it. But equal parts is a good balance. Cooking the potatoes just right is the trick. Gotta catch them when they're just done or they want to mush more than slice. I don't remember Gramma having that problem, I think it was the heirloom potatoes Grampa grew.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Lots of ways to fix it. I like the German version that some of the restaurants that specialize in German foods make. We make it with potatoes, sweet pickles, onions, salad dressing, a little mustard, salt and pepper. I can eat it with eggs, but wife won't eat them, so there ya go.
You mean hot (temp).
I love German potato salad, we make it on occasion. Like many German dishes, it's a process. Not fast food.
Parents who say they have good kids..Usually don't!
US Vicepresident Dan Quayle was helping with an elementary school spelling bee for a photo opportunity, and he added an "e" to a student's answer of "potato" to make it "correct".
It was really just "one of those things" but it was sure seized on by the left-wing media.
However, it wasn't like he stood up in congress and warned how the island of Guam was going to capsize, or anything that monumentally stupid.
Boil potatoes (skin on or off or mixed depending on taste). Drain and add back to original pot. Chop two small onions or one big onion. Add to potatoes. Fry bacon. Crumble into potatoes. Add three hard boiled eggs. Smash and mix but leave very coarse.
Dump a jar of mayo into a mixing bowl. Add cider vinegar until you get a smooth salad dressing like consistency. Add salt and pepper.
Add dressing and taste until it's to where you want it. It shouldn't be runny.
Serve warm. It's just as good cold the next day.
Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
More often than not I use a 5 pound bag of russets. Boil, dump in cold water, peel, slice. Slice up a big yellow onion, I like pickled onion. 1/2 C cider vinegar, 1/2 C sugar, up to 1/2 C corn oil. I don't like oil that much. Salt an pepper to taste. Best if left overnight or at least a few hours with an occasional stir. Crumbled bacon a good option.
This is a recreation of my grandmother's recipe, she was from Croatia. Since have had the same stuff in a German restaurant. Which figures as Austria once controlled Croatia. In fact one reason my grandfather emigrated was to avoid being drafted into the Austrian cavalry - Austrians thought Croats were naturally good with horsed.
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Sometimes I'll add a little more sugar if I have the taste for it. But equal parts is a good balance. Cooking the potatoes just right is the trick. Gotta catch them when they're just done or they want to mush more than slice. I don't remember Gramma having that problem, I think it was the heirloom potatoes Grampa grew.
It's what I do the bestestes. .
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