Any Suggestions for Making a Good Potato Salad?

 excellent choice, better than any turkey or goose.  

I hope ur rite......never tried 1.........ain't much of a cook either, but I'm workin on my skills during my 1 year mid career retirement....gota do somethin ta break the monotony

 not at a mile high

Monte I agree ... Dill is a very underrated spice IMO.

The easiest shrimp dip you can make is 2 or 3 pkgs. cream cheese, cooked de-veined shrimp, shrimp sauce.  Blend the shrimp sauce in with the cream cheese.  Add the shrimp and mix well.  Put dip in large bowl.  Splash shrimp sauce on top.  Serve with crackers.  Rye crisp are good, trisquit, or even ritz crackers.  

Dill is a weed.  Of course it's easy to grow.

just look how easily it spreads here in the box

You're the first person that hasn't been involved with my family at Christmas that knows what the hell this is

Glug

Drinking a lot

 

rednecks

My Grandpop is Swedish. . .  it's half Port Wine, Half vodka, a bunch of other shit, and lit on fire to make warm. . . 

   Vacation time,,,,,,

I just got here to the penalty box tonite and cant believe this post is still going.  Except things have changed and guys are talking about touching dills and how easy weed is to grow.

Glögg

 The main ingredients are (usually red) wine, spices such as cinnamon, cardamom and cloves, sugar or molasses, and optionally also stronger spirits such as vodka, akvavit or brandy. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glögg is generally served with raisins, almond slivers, and gingerbread, and is a popular warm drink during the Christmas season.

Glögg recipes vary widely; from variations with sweet wines such as madeira or spirits such as brandy, they are also very popular. Glögg can also be made alcohol-free by replacing the wine with juices (usually blackcurrant) or by boiling the glögg for a few minutes to evaporate the alcohol. Glögg is very similar in taste to modern Wassail or mulled cider.

In Sweden there are often glögg parties in the month before Christmas. Typically, ginger bread andlussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are served. It is also traditionally served at Julbord, the Christmas buffet.

This is the closest recipe I found that I adjusted around a bit to get pretty close to how my Grandma makes it. . .  I need to get the exact recipe

Ingredients

1 bottle of port wine (inexpensive)
half a fifth vodka
5 - 20 whole cloves
1/2 cup sugar, 1/2 cup almonds, 1/2 cup raisins

5-6 pieces (sticks) cinnamon
Lemon and Orange Peel 

Preparation

Mix the spiced vodka with the wine and sugar.
Heat all the ingredients in a large saucepan until steaming hot. Do not boil! Stir and taste.
If not sweet enough, add more sugar. If too sweet, add more wine. Light when ready, put top on the pot to put out fire, serve warm

Sounds good Gator!!!