It's All About the Pickles
I am not a fan of onions. Bermuda, pearl, cipollini, vidalia, red, scallions - how I loathe them. But as I learned to cook, I realized they were sometimes required for complex flavors that I loved, so I have learned to incorporate the occasional mellow-flavored into a meal (caramelized or chopped so fine they might as well have been juiced). I still cannot imagine eating them raw and I do try to avoid them when I can (especially if they overpower a dish) and that is why, for a long time, I avoided potato salad.
Potato salad purchased at a store is pretty much guaranteed to have onions in it (sometimes even red ones - my least favorite). Most potato salad recipes call for at least scallions, if not two kinds of onion, and most people I know prefer to have onions in it because it adds a lot of flavor.
I am happy to say that I recently found a recipe online that, once converted by my anti-onionness, can now be proclaimed The Ultimate Onion Haters' Potato Salad. [read more...]