Cooking magazines 5131Its our taxincorporation laws . They encourage a firm to encorporate for lower taxes , a leg up on private business . corp means limited liability . You...
Glad you like it and I hope it turns out well for you. "New" spuds were on sale for $.88 for 5 pounds so I made it this weekend since is was fresh on my mind. (and cheap) We like smaller chunks so I cubed the spuds to about 1/2 inch. I simmered them for about 7-8 minutes and was afraid it was too much but they were perfect. I didn't have green or red onions so I used about a cup of a sweet white onion. I lightly caramelized the onions and quickly browned about 6 finely chopped cloves of garlic in the bacon grease. I used about 3 tbs. of green tabasco sauce. It was a little dry as the spuds broke down a bit, so it needed a lot bit more mayo. I didn't have lemon so I used lime. I topped my portion with a good dose of paprika. My partner took a pbutt on that. LOL
Obviously Emeril's recipe is just basic and can be improvised with wonderful results. This was probably my best potato salad attempt.
I grew up with the yellow "glop" stuff. Everyone has their own preferences but I don't like it. Reminds me of the church potluck "suppers" I was forced to attend as a child. Even as a child I knew that was some nasty food.
Lou
