Spring means I start making potato salad, so I made my first batch of the season yesterday. Now, I really like my potato salad recipe, but occasionally think the dressing could be a little thinner so the salad would be a bit looser on the plate.
For reference, I use red potatoes (cooked in salted water & dressed while still warm with vinegar), hard-cooked eggs, celery, red onion, mayonnaise, a very small amount of brown mustard, a pinch of sugar, and black pepper. Garnish: parsley & paprika.
I've been looking over various recipes, and read a few threads here on the HC board. I see a variety of ingredients used to thin the dressing, and almost as many recipes that don't bother to do so.
Water, milk, pickle juice, lemon juice, more vinegar, oil; all have their adherents. I'm wondering what do you use? Or is your potato salad just fine as-is? Maybe mine is too, and I'm just over-thinking this.
The only thing I won't add is sour cream; that goes in my cole slaw dressing, and I like the salads to have different flavor profiles when they get served together.