Reviewed: Mar. 1, 2009

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.)!

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sweetface1905

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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Reviewed: Feb. 3, 2009

Boring...my kingdom for a potato salad with alot of flavor! Maybe it is just me and most people like potato salad that taste like potatos and mayo... I want alot more flavor!

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CRKOSKAN

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Reviewed: Oct. 30, 2008

Oh My Gosh, this was awesome and my hubby & I loved it! I did leave out the bacon & instead of sugar (for health reasons) I used 1/8 cup of Light Agave Syrup. It was great, thanks for a different take on potato salad, this is a keeper!

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mom2three

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

Great recipe - just the type of potato salad I was looking for. But I think it needs salt and pepper to balance out the sugar.

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LAURASTEPHENSON

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Reviewed: Oct. 18, 2008

This is a great way to fix potato salad for a change. Leave out the sugar. It is not needed. I feel it needs pepper, and maybe salt depending upon the saltiness of the bacon used. I use a nitrate free bacon, pre-cooked that I crisp up in the microwave, then cut into bits with my kitchen shears. To speed things up, I microwaved the potatoes. Would be good with celery and hard boiled eggs added, but then it wouldn't be this recipe. In a hurry? Serve warm. It's delicious that way and takes about 10 minutes from the time you peel the potatoes and do other prep work until it's ready to be eaten. This would also be great with cooked cauliflower instead of the potatoes for a low carb version.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Oct. 1, 2008

We loved the basic simple flavors in this potato salad. I did back off on the sugar just a bit but it does add something special to the taste. I used splenda and it was just fine. Will make this again for sure.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Sep. 16, 2008

Yummmmmy! I made it with just a pinch of sugar, and it was so nice. A nice change of pace for a potato salad, and great with various grilled meats.

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 2, 2008

This recipe was a hit. I read the reviews first and decided to take the advice and leave out the sugar. It was just like eating a loaded baked potatoe.

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ldsapril

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Reviewed: Sep. 2, 2008

My kids said it was the best potato salad they had ever had...

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Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Aug. 25, 2008

I omitted the sugar and used a blend of cheddar and monterey jack cheeses. I didn't add any green onions since we didn't have any. Other than that, this was a great recipe! I think next time I will experiment by roasting the potatoes to give it a different flavor. Thanks!

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Lexyfur

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 24, 2008

We enjoyed the potato salad, after reading reviews about being drying increased the mayo to 3/4 C ran out of sour cream but had french onion dip so added a 1/4 cup and it was still good.

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Michelle

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Reviewed: Aug. 23, 2008

really bland

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Amy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Baytown, Texas, USA

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Reviewed: Aug. 20, 2008

This was ok. I don't have a scale so I just guessed at what 2 pounds of potatoes was. I think I used too many because it wasn't really creamy. Kind of dry. I think it would be better if I used the correct amount of potatoes. I'll try it again and re-rate it.

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Tina W

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

The salad tasted better warm and was a little dry once it had cooled. I reduced the sugar to 1T, increased the bacon to 2T, replaced the onion with a dash of onion powder and also added a dash of celery seed, garlic powder, salt and pepper to taste. It was good and I will probably make it again, although I may add a little more sour cream and mayo next time. Also, I used light sour cream and light mayo and it still tasted good.

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brandi120

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Reviewed: Aug. 16, 2008

This was my first ever attempt at making potato salad and it was great. I left out the sugar and added diced celery and regular onions, salt and pepper. Used oscar meyer bacon bits on top before eating. Doesn't really need the extra cheese on top either, good witout.

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LDOC72

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Reviewed: Aug. 15, 2008

I made it without the sugar and used a sauteed sweet onion instead of green onion. I also used low-fat mayo and sour cream... still very tasty! People loved it!

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MLally

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Reviewed: Aug. 14, 2008

this recipe was great very tasty was a big hit, will be doing that again for sure, thanx. :)

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joanna.b

Cooking Level: Intermediate

Living In: Widnes, Cheshire, England, U.K.

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Reviewed: Aug. 12, 2008

Just made this for dinner tonight - This is an amazing alternative to traditional potato salad! I added chopped celery as another reviewer recommended and the crunch was a great addition. I didn't add the sugar (and don't think I would have liked it with the sugar) but did add salt and pepper. I think I will make this again for a BBQ this weekend. So yummy!

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Audrea Rose

Cooking Level: Intermediate

Living In: Roeland Park, Kansas, USA

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Reviewed: Aug. 3, 2008

I think what I did wrong was make this salad a day ahead. It was pretty dry. I even mixed another mayo/sour cream mixture before serving it but it wasn't as good as when I first had mixed it the day before. I omitted the sugar all together per the previous reviewers. I also used red onion instead of green b/c I didn't have any. My daughter also like the salad when it was still warm and not refrigerated. I will try this again but I won't make it ahead of time. I also added a ton of bacon bit far more than what it called for. Next time I also might add a dry ranch dressing mix to the mayo/sour cream mixture. That'll give it another kick.

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paslea1987

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

Historically, I have not been a fan of potato salad. However, I recently had a delicious potato salad from a boutique market- turns out, I just don't like mustard-based potato salads. This recipe comes pretty close to the salad I got from the market. I left out the sugar, as other reviewers suggested, and I used real bacon. I added a tiny bit of sea salt, because I was worried that the bacon would make the salad super-salty, but it definitely needed more salt. I also added garlic powder. Very good! Even my potato salad-hating husband had some.

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