The potato salad I knew was made with mayo, and a little mustard- but
not too much- and one chopped up hard boiled egg, some chopped celery
and chopped onion, a dash of salt and pepper. The skins were slipped
off them while they were still warm and being cut up after boiling. I
have never, ever come across a commercial or restaurant potato salad
that comes close to the yumminess of home made. And nowadays people
have "Hawaiian potato salad" and other such heresies. Why mess with
perfection?
We never used sour cream, I suspect that might have been a German
influence. Also the bacon bits in some. Ukrops [grocery stores] does
make an excellent sour cream potato salad, if you're ever in Richmond.
I also get annoyed at how people don't make Deviled Eggs properly.
They so often have too much mayo in relation to the mustard. It
should be 2 parts mayo to one part mustard. I think most commercial
places use a ratio of 3 to one, they're too bland. I was astounded
when, some years ago, a friend of my daughter visited us from
Chicago. She had never heard of Deviled Eggs! But she loved them.
Also peanut butter fudge, which she also had never had before, poor,
deprived child.
Nancy
-------
I was never lost, but I was bewildered once for three days.
--Daniel Boone
On Jan 13, 2007, at 10:20 AM, Lonny J. Watro wrote:
> If it is of any interest... West Virginians make potato salad with
> hard
> boiled eggs. But so do western Marylanders and western
> Pennsylvanians. Could
> be the English/Scottish influence or the "PA Dutch" ie Quaker
> influence?
> Maybe a German influence - who can tell? It's done with 2 parts
> mayo and 1
> part sour cream for the dressing - no salad dressing. And sometimes
> red
> potatos are used with the skins left on. Would be happy to send my
> family
> recipe off list if anyone is interested.
>
> Lonny Watro
> Short Gap, WV (very close to western MD and western PA)
>
> P.S. Some of the people of western Maryland, West Virginia, and
> western PA
> had ancestors who originated in Virginia. You can see a Virginia
> influence
> in many of the foods that are served here.
>
> ----- Original Message -----
> From: <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Thursday, January 11, 2007 6:26 PM
> Subject: Re: Smithfield Ham Biscuits
>
>
>>>> Anne: Do they put hard boiled eggs
>> in their potato salad? Mom used to cut up the eggs in the salad,
>> then put
>> some sliced eggs on the top, topped then with paprika and nutmeg.
>> First
>> time
>> I added paprika and nutmeg to potato salad for my Richmond-born
>> husband,
>> he
>> asked if I was poisoning him!
>>
>> My mother's folks weren't from the valley but Mom (SW WVa) fixed her
>> potato
>> salad that way. Might have had something to do with her father
>> originally
>> being from the Pound area in SW VA and his ancestors coming from
>> via the
>> Valley, altho they were English/Scottish. Her mother was from
>> KY, tho
>> assume her
>> ancestors came thru southern VA
>>
>>
>>
>> To subscribe, change options, or unsubscribe, please see the
>> instructions
>> at http://listlva.lib.va.us/archives/va-hist.html
>>
>
> To subscribe, change options, or unsubscribe, please see the
> instructions
> at http://listlva.lib.va.us/archives/va-hist.html
To subscribe, change options, or unsubscribe, please see the instructions
at http://listlva.lib.va.us/archives/va-hist.html
|
