Perhaps you're wondering why I called this a potter's potato salad. Please keep reading. I prepared all the ingredients for the salad, seven boiled eggs, (chop all but two, reserve the two for slices on top) ten medium yukon gold or red potatoes cut and cooked, (put them in cold water and turn on heat to keep the inside and outside cooked the same), 1/4 cup of dill pickle relish, 2 shallots chopped fine, 1/3 cup black olives sliced, 1/8 cup course brown mustard, one cup of sour cream, salt and pepper, four dashes of cayenne pepper, and paprika as a garnish on top.
When I got all my ingredients together I realized I didn't have a bowl large enough to toss the salad gently. I always toss my salads in different bowl than I serve them in so the top and edges are free from the smeared dressing. Then I remembered I had requisitioned my large stainless steel bowl for the studio. I ran downstairs to get it.
The bowl was taped with foam on the outside to protect the clay from getting creases from the rim. I was going to cut it off but then I thought, what the heck, I'll just wash the inside well and toss the salad in the stainless bowl and move it to a clean bowl. Then I can just bring the stainless bowl back down to the studio without having to retape the sides with the foam. So that's just what I did. The potato salad was delicious. Thanks for reading and for all your comments.