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/
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