This is FANTASTIC. I read the rest of the reviews and the slight changes I made were: 1) toasted the pecans ahead of time (350 degrees for 9 minutes), 2) add shelled pecans on the top, and 4) baked at 350 for 15 minutes and then reduced to 300 for 50 minutes.

Reviewed On: Nov. 14, 2009

I have NEVER in my entire life had a potato salad that I would eat more than the obligatory two bites ..... until I made this one. It is sooo good. I have actually made this twice in the past month and both times, my husband and I were fighting over who got the last bite. This really is the best potato salad you will ever have.

Reviewed On: Jun. 22, 2009

So Good!!

Reviewed On: Apr. 16, 2009