Reviewed: Dec. 3, 2007

I love this potato salad. It is a perfect side dish to so many yummy dishes, such as bbq beef or pork, a grilled chicken breast or even Louisiana Turkey Gumbo, yum :) I'm still looking for a copycat recipe of a local version with eggs, mayo & mustard, a creamy yellow "mashed potato" consistency that is smooth and tangy on the tongue. "Wayne's BBQ" makes it like that and sometimes it's served cold and sometimes still warm. It's that fresh! And it's great either way. Anyway, Bud's version is one I've made many times and making tonight. I scale back the recipe, but enough for leftovers, cause it's good both ways, warm or cold.

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Leigh

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2007

Delicious and easy. I did reduce the mayo by half and added a few tablespoons of dijon mustard. Yum!

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Susan

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Sep. 20, 2007

Easy to make, fantastic flavor, and NO EGGS. Will make this one often.

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ggdoc

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Reviewed: Jul. 17, 2007

This turned out great! I got TONS of rave reviews. I added boiled eggs, sweet pickles, a little less mayo and some mustard (cause that's just how you make it in my area). I will make my potato this way ALL the time now!

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Jennifer

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 24, 2007

This is a really great recipe. I am not usually a fan of potato salad, but I LOVE this recipe, as has everyone who has tasted it. I highly recommend it for those who love potato salad and even for those who don't, because you will after you taste this! I should add that I also put in a few hard boiled eggs, which makes it even better.

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Lucy K.

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Jun. 18, 2007

This was the most original potato salad that I'd ever tasted! It's fast and easy, too. Very refreshing on hot days and goes well with most any meal. Great for those of us who don't like eggs in their potato salads.

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L. King

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Reviewed: Jun. 1, 2007

Pretty good, unique twist on flavor. Big hit.

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coffeecat1

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Reviewed: May 23, 2007

This was an excelent recipe. I added a tablespoon of mustard and white horseraddish, along with some dried dill which I thought added a nice touch :)

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Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

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Reviewed: Feb. 12, 2007

I made with for a Super Bowl Party with 22 people. It was a huge hit! I could not believe it could be so tasty with so few ingredients. I think it makes more like 30 servings. We have been eating it for several days and it is still fabulous. I thought I would need to add pickles and mustard but to my surprise it tasted like they had already been added. Truly a keeper for a crowd or just a few!

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jabocmom

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Reviewed: Oct. 15, 2006

I've made this 4 times over the summer and decided I love it because it reminds me of east coast potato salad, I LOVE vinegar and it's easy. I've had to play with it a little to get the taste we like (for 2 and add eggs/pickles) to get the right vinegar/sugar/spice combo and I cheat and bake the potatos. I would make it for yourself before making a huge crowd to see if it's the type of potato salad for you. The marinade doesn't taste the same as the finished outcome - so don't keep adding sugar like i did the first time! Thank you!!!

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secretsmile

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2006

I hate to bag a family recipe. Honestly. But I thought this tasted very "store bought". The vinegar/sugar taste overwhelmed the mayo and actually made the potatoes sickeningly sweet. I followed the recipe EXACTLY. Took it to a 40 person bbq and it was hardly touched. Maybe it would be okay if you didn't soak the potatoes? I don't know. But I'm not going to find out.

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Jillian P.

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Reviewed: Jul. 23, 2006

This salad was great! I used light mayo and didn't use the celery seed and my husband, who usually says why did you make so much potato salad said, why didn't you make more of this?? I used 5 pounds of potatoes and halved the amounts for the marinade. I will make this again and again!

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VTmom

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2006

This is absolutely a hit. The first time I made it everyone loved it and now it is one of my more requested dishes. In fact, I made it three times in less than two weeks for different get togethers. It has great flavor and the leftovers are even better.

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OCI812

Cooking Level: Expert

Home Town: West Salem, Wisconsin, USA

Living In: New Baltimore, Michigan, USA

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Reviewed: Jul. 22, 2006

I was very skeptical as I am a big fan of a traditional potato salad, but I was in the mood to try something new. This recipe is fabulous! I liked the sweet/tangy flavor the sugar vinegar bath gave it, but I also like that I had to use less mayo, but still ended up with the creamy consistency I like. I did add mustard, eggs, and bell pepper as that is my personal preference. Thank you for this "secret recipe" potato salad. A new favorite!

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LREIS

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Reviewed: Jul. 21, 2006

Overall the recipe was disappointing. Visually it wasn't appealing and the taste was fairly bland. My guests barely touched the potato salad and no one had seconds. I will stick with the ranch potato salad.

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TRIPLETS01

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Reviewed: Jul. 15, 2006

It seemed very unusual to marinate the potatoes especially with the sugar, but this recipe did not disappoint me. The obligatory, ubiquitous potato salads I have made for years seemed so blah. I had some really yummy potato salad at a salad bar the other night and was looking for a new recipe that came close to it. It seemed like it had celery seed in it and maybe some dill. The potatoes themselves also seemed to have something extra. I scaled this to make only ¼ of the recipe and added some dill weed and sour cream. I only marinated about 4 hours. It was plenty of time for the potatoes to soak up the marinade. It wasn’t as sweet as I thought it would be. I also threw in a couple of hard-boiled eggs even though the restaurant version didn’t have any. It wasn’t exactly like the one from the salad bar. In fact it may even have been better. I actually enjoyed eating the potato salad for a change. I will make this again.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Jun. 5, 2006

This was VERY good! I was sceptical about lemon juice in potato salad... my hubby's a mayo/mustard potato salad guy, so this was a gamble. I couldn't get him out of the bowl! Best the day of making, after a day or two, the eggs taste hard & the dressing is absorbed too much for it to be real creamy anymore. Great for company & picnics! Will use often, that's certain!

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: May 29, 2006

Great recipe! The only change I made was to add a couple of hardboiled diced eggs to it. It turned out really well and was a hit at our cook out. Just a reminder - make sure to give yourself plenty of time to marinate the potatoes. It's definitly worth the extra time!

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: May 29, 2006

I used this recipe basically for the marinade idea. Even then I deviated - I used a blue cheese vinagrette instead of plain vinegar & cut back a bit on the sugar(per previous reviews). I marinated overnight & drained off excess liquid next day. I added some finely chopped celery, chopped hard boiled eggs, snipped green part of green onions, some fresh snipped chives and a tblsp of dijon mustard along with the mayo (I also added 1/4 C. of plain yogurt). I salt/peppered to taste. I scaled this down to 5 servings as well and used red potatoes as I feel they hold up better than baking potatoes. Turned out great! I was looking for some sort of marinade to make potato salad a little less boring. I chopped my potatoes in small (1/2") size cubes so the 15 min cooking time was right on! I also added some crumbled crispy bacon right before serving. YUM!! Glad to have found this interesting way to marinate potatoes for a great salad no matter how you dress it up for your own end results - thanks!

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Trish3809

Cooking Level: Expert

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Reviewed: May 8, 2006

Absolutely fabulous- the best potato salad I have ever tasted! The only thing I change is that I put in far less mayonnaise than the recipe calls for- maybe 1/2 a cup- since the potatoes hardly need anything else after all that wonderful marinating. If I'm out of celery seed, I leave it out, and this salad is still amazing. Thanks!!!

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Ayala

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