Reviewed: Apr. 7, 2012

My new favorite way to make potato salad! I took this to a family gathering last month, and not one bite was left! Due to a time constraint, I only marinated the russet potatoes for 4 hours - it was enough - and then followed the guidelines for the dressing, although I added chopped eggs, only 1 onion and fresh celery (finely chopped). Absolutely delicious! The key is in the marinade! Thanks, Diana_Leslie for sharing your Dad's recipe!

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Reviewer:

Spudnik

Reviewed: Sep. 13, 2011

This was weirdly great! Next time i'll add less sugar bc it was a little on the sweet side. I also add chopped carrott bc they look pretty and taste great in there.

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Reviewer:

peppermintkathy

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Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 1, 2011

Excellent!!! I think marinating the potatoes is key to the recipe. I used red potatoes and added 5 hard boiled eggs, a jar of pickles (shredded), and a tsp of dijon mustard in addition to the basic recipe. Thank you for sharing!

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Reviewer:

kerry

Reviewed: Jul. 31, 2011

great!! Thanks this one's a keeper

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Reviewer:

Katkeen70

Reviewed: May 30, 2011

This is an excellent recipe! I did add some red and green pepper to it to add a little crunch and color. The time it takes is well worth it! Thank you, this is a keeper!

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Reviewer:

gypsygirl64

Cooking Level: Expert

Home Town: Knoxville, Illinois, USA

Living In: Parma Heights, Ohio, USA

Reviewed: May 29, 2011

Good stuff!!!! I added some chopped celery and sweet relish... will probably just add the relish next time. Never heard of doing potato salad this way, but i LOVE the tangy sweetness the marinade gives the potatoes. Will definitely be my go to method from now on, thanks! :)

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Reviewer:

ShoeGirl

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Apr. 26, 2011

I am a picky potato salad person so I'm giving this 4 stars...I've yet to have a 5 star (perfect) potato salad. I followed this recipe exactly and the day after it sat in the vinegar, we did as it said, drained the vinegar mixture and added the mayo, onion, etc. My husband and I thought it was okay but we could still really taste the vinegar. The taste was OKAY. Then, we let it sit another day with the mayo and it was DELICIOUS the next day. I would therefore make this 48 hours prior to serving...the day before with the vinegar mixture, drain, then add all the rest of the ingredients to it and allow it to sit another day. It is definitely worth the time if you have it! I would say this is definitely one of the best recipes so far!

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Reviewer:

2DaneMom

Reviewed: Aug. 2, 2010

I made this for my 12 year old grandaughter's birthday party and it was a total hit. Love that you make it the night before. Lovely flavour and texture.

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Reviewer:

JENNIFERB3

Cooking Level: Expert

Living In: Tumbler Ridge, British Columbia, Canada

Reviewed: May 16, 2010

Good but need to cut the sugar to 1/2 of what the recipe calls for. Was too sweet. Start with 1/4 of the sugar called for and add until desired sweetness

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Reviewer:

CharlieBrown

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

Reviewed: Jan. 12, 2010

Diana, thank you so much for posting this recipe. My mother used to make the best potato salad, among other things, and unfortunately, I never wrote the recipe down or paid too much attention when she was making it...just couldn't wait to eat it. She passed away recently and I never got the recipe. This is exactly how hers tasted and looked. Sometimes, simple is bestl. Thanks again so much and best to you in 2010! Carmel

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