Reviewed: Mar. 26, 2012

This was pretty good. It seemed to be lacking something though.

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Reviewer:

GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Jan. 16, 2012

This was really delicious. I think next time I will add more of the wet ingredients as mine was just a tad dry.

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Reviewer:

vlandry1

Reviewed: Oct. 17, 2011

This is a wonderful change from standard mustard potato salad. I have made this for quite some time. I have also switched it up and used shredded cheddar and half sour cream / half ranch dressing for a different taste. The one thing I would recommend is that when frying the bacon, I always cut it up into 1 inch chunks and it crisps up so much faster and nicer. Try this recipe as is or with a few changes, either way, you will like it!

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Reviewer:

krisgo2434

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Portsmouth, Ohio, USA

Reviewed: Oct. 14, 2011

This recipe is very similar to one I use. Instead of sour cream and cheddar use gorgonzola cheese. Also add in fresh parsley and fresh chives. You will need two to three cups mayonnaise though. My recipe calls for yukon gold potatoes. Otherwise the same and tastes so yummy! I get requests all the time for this recipe!

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2 users found this review helpful

Reviewer:

summergirltasha

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Cooking Level: Intermediate

Reviewed: Aug. 1, 2011

Sampled this receipe right after making it and almost had a heart attack. It was not good. BUT I let it set overnight and tried it again the next morning and it was perfect! People raved about how good it was.

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7 users found this review helpful

Reviewer:

tstone

Reviewed: Jul. 16, 2011

Fantastic!! The little bit of mayo that went into this was the perfect touch for the sour cream. Great flavors.

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5 users found this review helpful

Reviewer:

Holly21602

Cooking Level: Intermediate

Reviewed: Jul. 10, 2011

Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and opted to use green onion as it's mild in flavor and pairs well with baked potatoes vs. dried chives - basically eyeballing the ingredients. I used Hellman's light mayo along with the sour cream and added a few splashes of white wine vinegar. I also added some chopped fresh chives on top to pretty it up - YUM!

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31 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 2, 2011

To save time, I used pre-cooked packaged bacon pieces. I made a half recipe of this but used the full amount of mayonnaise AND I added extra spices, like onion powder/garlic powder/hot sauce and omitted the salt. I also roasted my potatoes for added oomph (we've found that roasting potatoes just tastes better in potato salad). Because I had it to use and wanted to stretch my salad, I added in some chopped green onion, celery and a couple chopped hard boiled eggs. Tasty and quite simple.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 30, 2011

We LOVE this and the beauty of it is that it really does taste like a loaded baked potato! I also add in some green onions for an extra kick and usualy don't measure the mayo, but use it to taste. Sometimes I'll even add a little dry ranch dressing mix for something different...either way this is a winner! This is a wonderfully different potato salad that everyone seems to enjoy! :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 15, 2011

A delicious twist on potato salad. I love making it with red skin potatoes (unpeeled of course), and in a pinch I'll use a package to 1 1/2 pakages of the real bacon bits. I don't use any mayonnaise though. Also, try adding a tablespoon or two of melted butter, it really kicks the taste up a bit.

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6 users found this review helpful