My VA grandmother made her potato salad with mayo, chopped onion, celery, sweet pickle, and pimento for color. Sometimes she added chopped boiled eggs, sometimes she didn't. Since I'm not a big pimento fan, I always use chopped seeded tomatoes (firm, not mushy!). My AL grandmother always made hers with mayo and mustard, chopped onion, eggs, and dill pickle. While I have learned to like this version, I always prefer the version without the mustard! Jean ----- Original Message ----- From: "Excalibur131" <[log in to unmask]> To: <[log in to unmask]> Sent: Saturday, January 13, 2007 9:58 AM Subject: Re: Smithfield Ham Biscuits >I think the redskin potato is "western" influenced too. It's definitely not > from eastern or southern Virginia. I've noticed that once I've gotten west > of Pittsylvania, Bedford, Amherst Counties that the redskin potato starts > to > creep into the potato salad. > > I agree with Nancy that sour cream must have been a German influence. I > don't have any recollection of sour cream being used in eastern or > southern > Virginia potato salad. > > Some folks don't care for it, but I like a sprinkle or two of paprika on > top > of my potato salad and deviled eggs. Not mixed in, not too much, and just > on > the top. Maybe it's a color thing for me. > > Tom > Eastern Shore & More Forum > http://www.easternshoremore.com/forum/ > > 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