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This recipe is really close to mine. I use sour cream rather than mayonaise and add fresh chopped dill, chopped celery, a splash of white wine vinegar and more eggs. It is real light and nothing like the photo. Not wet at all. When wanting this to be more filling as a main course, I have added large chunks of salami and ham. It's great.

I love Tyler Florence, and I love potato salad.

This recipe is fantastic. I love it. Taste as you go. If you don't love capers, use less. One time I used 1/8 cup sliced dill pickles and 1/8 cup sliced sweet bread&butter pickles, because that's all I had in the house. I added a bit more lemon to balance the sweetness. A thing of beauty.

I am a vegetarian, but I do allow the occasional egg. I have scores of potato salad recipes, all great.

Most popular: Paper thin sheets of unskinned red potatoes, paper thin sheets of red onions, string beans, kalamata olives, olive oil & balsamic,
lime zest, kosher salt and pepper. Serve with slices of lime and red flame grapes as garnish.

In my humble opinion, and I admit it's humble, no one can make potato salad like my Grandma. She wasn't a chef, she certainly never considered herself a restaurant cook, but she made potato salad, cheese cake (made with cottage cheese and a lot of nutmeg) fried chicken and God, her cabbage rolls, I've never had anything even close to them and her home made rolls. All recipes she brought from her home country, Hungary, at the time, and all fantastic. Of course this is what I grew up on, I thank my parents for letting her be a huge part of my life and letting her teach me to cook. I'll remember her, and her food, forever. And, she hardly ever used cheese, she taught us to love food as what it was, not disguised with some heavy sauce or nasty cheese.

My favorite potato salad can be served hot, warm, or cold and because it has no mayo, is "Summer Safe". I use either yukons or any baby potato,scrubbed, not skinned. Boil until fork tender, drain and back in pot to remove any clinging water as steam. Saute red onion, multi-color peppers, garlic scapes [in season, or garlic otherwise],washed capers, and pittd calamatas in extra virgin olive oil. Add hot chicken stock to potatoes to moisten,then gently toss with contents of saute pan, add grey or kosher salt and some grinds of mixed pepper corns. Called French potato salad. Anyone for a 'throwdown'?
regards\ebroth

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Humboldt Fog

I love any white cheese.. white american, any of the mexican cheeses.. plain ole farmers cheese (yes I know Its boring!)

Freshly grated Romano cheese on pasta, salads and meat dishes.

I'd say Bellwether sheep ricotta, but ricotta is technically not a cheese, so my second runner up would be...St. Jorge...or maybe Laura Chanel Chevre...

goat cheese rolled in yellow raisins- it's heavenly!

stinky Roquefort :)

Locatelli Romano