When I left home for the college dorm, I realized that my mother’s potato salad was nearly unique. That yellowish stuff I saw in the cafeteria was loaded with mustard. That stuff belonged on hot dogs, not with potatoes.
My brother and I were catching up a few months ago in Iowa and he told me Mom’s rule about potato salad. Besides no mustard, the secret was at least as many eggs as potatoes. I suppose it’s more of an egg and potato salad, and that’s okay with the women of the household. They never get mustard and that seems fine, too.
I’ve often experimented with additives. In summers past, I’ve used bacon. I wonder how a little mild Italian sausage might work. This year, it’s been mostly cilantro, dill and paprika. I’d use onions, but my wife’s digestive tract dislikes them. I might try a little jalapeño, but Brittany would object.
Potato salad gets devoured at our house. Two batches gone in four days of vacation. Time for one more later today.