Damon Lee Fowler

Jul 09, 2017 2:03 PM EDT

I love potato salad. This is the best--close to the way I have always prepared it but with a few new twists.

- Lydia Ramsey

Jul 09, 2017 2:46 PM EDT

Thank you, Lydia! I love this one, too. For a number of years I got into making this French-style potato salad that's dressed with oil and vinegar, and had forgotten how much I like this style.

- Damon Fowler

Apr 13, 2017 12:21 PM EDT

I think you should not worry too much about not using it all up before you have to toss it out. Think if it like flowers. It's something you enjoy having around, and if it brings you pleasure, then keep bouquets around. You could even rub it every now and then just to smell the fragrance. And, the cost of a bundle of parsley isn't so much to not indulge yourself. I like to do that occasionally with cilantro. I love cilantro but rarely cook with it enough to use it all so I plop it in water, rub it on my hands after cleaning the kitchen, just because I love the smell. If eucalyptus was readily available, and reasonably priced, I'd do the same thing with that as well. Enjoy it!

- Rebecca

Apr 14, 2017 4:55 AM EDT

I know, Rebecca, but still my depression-era parents instilled in me this thing about no wasting food. So it's hard to ignore that little nagging voice! Thank you for the encouragement!

- Damon Fowler

Apr 16, 2017 5:37 PM EDT

This describes me parsley habits exactly - - or it did till I began to chop it fine and add it to tossed salads. I like the taste of parsley, so this works for me. I'll have to try it in sandwiches, minced, like watercress.
Have you tried Mrs. Meyer's parsley-scented handsoap? I sampled some once, and thought it smelled just like the genuine article.

- Phiilppa

Jun 20, 2014 10:30 AM EDT

This looks likes a salad my New Orleans friend Earlene made for her grandchildren. She made it look pretty with sliced boiled eggs on. A New Orleans favorite.
Damon, I've been collecting your books--they're great!

- Gale Alexander

Jun 21, 2014 6:32 AM EDT

Thank you, Gayle! It is so good to hear from you!

- Damon Lee Fowler

Sep 03, 2014 2:05 AM EDT

Hi Damon, I'm really enjoying your site and the many recipes and stories surrounding food; the origins of southern cooking and the recipes derived from cooks with passion. I love potato salad most likely due to my mother's wonderful Swiss/German potato salad. Warm potatoes, chopped onions, vinegar, oil, mustard etc. My husband isn't into mayonnaise. Strictly a meat and potatoes man, but likes plain home cooking. I've found that he enjoys verjuice instead of vinegar in the salad. But I'm sure going to use the vermouth (just to see if he makes a comment). Many thanks for your wonderful recipes. Cheers...Madeleine

- Anonymous