Posted: May 27, 2007 6:46 pm
well, you have here your oil/fat school of taste bud, and your vinegar school of taste bud.
i like them both; have a place in my heart and palate for both... but potato salad begs the question: are you taking it on a picnic or out/away from home? if so.... please consider the VINEGAR options of dressing the salad! unless you have a great cooler and the potato salad doesn't sit on a blanket or picnic table. nothing more gross (or potentially food poisonous [ie: NO eggs!] than mayo that's hot, been sitting in the sun)
potatoes... magic, versatile ingredient for salad. i like the yukons or reds for salad.... a much more important issue to me than acid vs. grease.... although bacon in any food is heavenly.
my ideal potato salad would be:
boiled yukon gold or red new potatoes
salad dressing of bacon drippings, either cider or rice wine vinegar
alternatively, for controlled temperature situations
potatoes with strained, drained plain yogurt, dill weed, salt & pepper and little else