We need your help. What do you like in your potato salad? Eggs? Pickles? Mayo? Mustard?
What sort of potatoes do you use? Russets? Redskin? Yukon gold?
Scott Ketron, who let us borrow the above photos from his Facebook page, clearly likes a Southern-style potato salad with brand-name mayonnaise and vinegar. (Some of you know Scott, a retired United Methodist pastor who appears to be cooking up a storm these days in North Carolina.)
But some eaters will throw a fit if you put eggs in their salad. Some don’t like pickles. Some don’t like onions. Pastor Steve Doyal said he would “throw the bowl at you” if he encountered a potato salad with olives. (Olives?)
Me, I don’t like mayo, so I prefer potato salads that lean on mustard. Another favorite: A friend in Massachusetts sold me on a mix of sour cream, vinegar, bell pepper, scallions, fresh dill, salt and pepper. Her recipe used redskin potatoes, but on a hot day last week, I only had russets in the house and Vidalia onions and dried chives instead of scallions. I made a batch using those ingredients — and added bacon! — which made a perfect summer supper.
So here’s where we need your help. This Sunday, Marci and I are making a lot of potato salad for a big community cookout at Norwood United Methodist Church. We know you’ve been making all sorts of potato salad since May Day for your church picnics and Sunday school lunches and graduation parties.
Tell us: What kind of potato salad should we make? What’s your favorite?
Share your ingredient preferences and turn-offs, suggestions and recipes by Saturday night, July 13. We’ll let you know how it all turns out!
You can comment below, or if you prefer, email me at email@example.com.