I disagree with some other reviewers about leaving out the sugar altogether. This is my go-to potato salad because it's fast and delicious and everyone loves it! I go heavy on the sour cream and mayo because I use a 3lb bag of red potatoes. I go a little light on the sugar, but I find it's better with the sugar, which balances the sour cream and mayo. I use real bacon bits in the dressing as well as a garnish on top and it is wonderful and could not be easier (no boiling eggs, chopping celery, etc. etc.)!

Reviewed On: Mar. 1, 2009

My husband went crazy for this recipe! I also really enjoyed the flavor. Honestly, it was better the next day leftover! I thought it looked messy on the plate, but who cares if it tastes good. I did make some changes. I used a whole pound of pasta, and probably 1/2 cup of oil which I think was still too much. I didn't have basil pesto, but I had sundried tomato pesto so I used that and it was great. I also added some shredded motzarella and omitted the chicken due to lent.

Reviewed On: Feb. 24, 2008

I made this tonight for my company and it was well received, although no one reached for seconds. My only reason for giving it 4 and not 5 stars was that I found the topping to be too rich (I used full-fat mayo) and grease just pooled on my cookie pan (I don't have a broiler pan). Next time, I think I'll try either using less mayo and butter or maybe use miracle whip. Also, I did add a lot of additional seasonings per other reviewers advice: seasoned the fish with Old Bay, added about a 1/4 tsp of red pepper flakes, garlic powder (omitted onion powder), paprika, celery seed (omitted the celery salt) and 1/2 cup of Italian bread crumbs. It definitely had a good flavor so I will try it again!

Reviewed On: Feb. 21, 2008