Living in Tulsa and Southern California Makes For An Interesting Life - Especially After All Those Grey Years In Seattle
I can't quite get my mind around the "sweet" in potato salad. If you say delicious I'll take your word for it. I use my Great Grandmother's recipe, nothing fancy but it is what I want when I want potato salad.Darla
Hi Darla - I like lots of different kinds of Potato Salad. The ones with dill pickles, the hot German one with bits of bacon, some trendy recipe from the 80's that used that bottled Catalina French dressing and fresh cucumbers, or the one with sweet gherkins and eggs. This version was very good, but I will be surprised if I bother making it again. I'll probably just do mayonnaise, onions, and bread & butter pickles. Always satisfying.
So it worked!
It was delicious and perfect for the picnic. But way too much work to make it when it's just John and me, when just spooning on mayonnaise works almost as well.
This is the kind of recipe I will try out. In fact, use most of those ingredients except honey in my regular potato salad. Like you, love all varieties of it. It seems like a lot of sugar, but the vinegar toned the sweet down, right? But I do enjoy a slightly sweet taste to mine, which is why I use sweet pickle relish in mine. Thanks for the recipe!
I did think it was too much sugar, but went along with the recipe anyway. And loved it. Sweet pickle relish is great stuff. I remember the first time my cousin Tommy showed me how to mix it with catsup and mayonnaise for salad or hot dog dressing.
I literally just finished making it an hour ago. Thought it made way too much mustard mixture so I will use less next time. I also didn't like that I made the syrup and the recipe only had me use a teeny tiny amount of it (or maybe I didn't make it right). Other than that, it was DELICIOUS!
I stumbled across your blog and feed when I was making this recipe because I, too, was confused about the quantity of the mustard seed syrup. I almost wonder if its necessary in the recipe, as I had a difficult time mixing it in because it was so darn sticky. For the work involved, I wonder about just skipping this part of the recipe. Thoughts?