madamekelly

I gave up on the whole 'potato salad' rumor mill, and learned to make vinegar based pasta salads. Now every summer I am asked to make them. I started with the 'Italian style' and created from there. You are bound to find nearly anything fresh or canned in my salads, beans, canned meats, fresh chopped veggies, nuts, dried fruits, whatever. Yum, and no leftovers which is my proof that I came up with another good one. Lol!

RedGarnet222

I agree totally girls. I keep the remainder of the spanish onions in a storage zip lock in the frig and they are fine.

One little note here girls. I once had to make a potato salad for a wedding and I cut up fresh orange slices and parsley for around the edges as a decoration. I loved the taste of the salad under to oranges! It added a little something, something to the dish. Not something I would do all the time, but, it was great!

RedGarnet222

Hi purple passion. Yes german potato salad is made with chopped up onion, arugala, dill and sometimes radishes. It is made with vinegar, a fine light oil, water and spices as the dressing warmed to very hot before pouring over the potatoes. Very different than a regular potato salad.

I have seen some other veggies used in this salad. I think it depended on the region and availability of the ingredients. And of course your tastes.

bignan 1935

put the other half in wide mouth qt glass jar in frig it will keep.

NanaCsews2

And I read somewhere years ago that it is the potatoes that will make a person sick before the mayo will. When serivng, we always put the salad into a bowl, cover it, then put the bowl inside a 9x13 pan filled with ice. And stir the salad often.

tranum

Years ago people would get sick from potato salad left out at picnics - from what I know - it was the homemade mayo and it wasn't pasteurized like boughten mayo is today. They also didn't have or use ice chests and refrigeration. We are relatively safe now if we use good sense.

I do know a father that grilled pork loin for his daughters high school graduation and put the finished meat in a cooler overnight (no ice). Some noticed an "off taste" to his sandwiches at the party. Many got sick, one was hospitalized. His friends made jokes and funny sights for his yard. Pardon me if I'm not laughing, Food poisoning is no joke.

tuckyquilter

Does this mean when I use only half an onion I don!t need to toss the other half. That's what I always do as I only buy those white onions and around here those are at least baseball sized.[/QUOTE]

I use white onions as well. When I've used what I need for a recipe I will often dice it pretty small, put in baggie, flatten and freeze. This way I always have diced onions to use in cooking. I also will put half the onion in a square of plastic wrap, pull up the corners twist and make sure it's sealed pretty well, then into the fridge. I've never gotten sick from either onions or potato salad. I use Miracle Whip for the most part for my dishes so I don't worry.