This was a great tutorial. The reason why the potatoes absorb the mayo and such is because you have to cool them first. Watched a tutorial before this one and they mentioned that. This is the better tutorial though. *Goes to grocery store*
Excellent presentation, I prefer to use the Yukon Gold Potato for my potato salad, they are more flavorful than the Russet potatoes and go well in this dish, but I understand everyone has their own taste preferences. Thanks for sharing!
I live in Canada. This is pretty much how we do it here. My family's (my side and my wife's side...both british) have done this. Never been to the southern states but that's pretty much how we do it here. Have done so for ...I don't know...I'm 73 ...so 73 years. So it's pretty standard. Nothing southern about this except the accent of the narrator